Recipe for sliced ​​Provençal cabbage with beets. Pickled cabbage marinated with beets

Calories: Not specified
Cooking time: Not specified

This vegetable is good in absolutely any form: fried, stewed, salted and pickled, fresh and baked. Everyone loves cabbage, especially women housewives, because there are countless recipes for its preparation. This way you can surprise and delight your family with constantly new delicious dishes, requiring neither special material costs, nor a long cooking process, nor culinary virtuosity. So, learn how to prepare cabbage marinated with beets, instant cooking, the recipe is very simple.

Using this recipe you can make an amazing cabbage and beetroot appetizer. To marinate cabbage in this way you will need the following ingredients:

- cabbage forks weighing about 1.6-1.8 kg;
- 1 medium-sized beetroot;
- 6-7 cloves of garlic;
- water - 1 l;
- peppercorns - 10 pcs.;
- 9% vinegar - 1/2 tbsp.;
- salt - 3 tbsp. l.;
- bay leaves - 1-2 pcs.;
- granulated sugar - 3 tbsp. l..

Recipe with photos step by step:

1. The cabbage head needs to be cut into large squares.

By the way, on our website you can find out how the healthiest and most delicious ones are prepared.

2. Tinder beets coarse grater or on a grater for Korean carrots, or cut into thin, neat strips.




3. Garlic cloves are cut into small pieces or thin slices.




4. Then you need to mix everything in a large bowl, then put it in a glass 3 liter jar. Now it's time for the marinade. 1 liter of water is poured into a saucepan; add 3 tablespoons of sugar and salt (regular, not fine “Extra”), 10 peppercorns, a few bay leaves to your taste. Put it all on the fire, boil, simmer for ten minutes and remove from the heat. Peppercorns and bay leaves you need to throw it away, pour in half a glass of vinegar. When the marinade has cooled slightly (so that the water is not very boiling, but hot enough), pour it into a jar with cabbage. Close the lid and cool. The cooled cabbage is placed in a place where it is cool.






After a day, you can invite everyone to the table for delicious, crispy, pickled cabbage with beets. It is suitable for porridges (buckwheat, rice, barley, millet), and for meat and fish dishes. But, undoubtedly, no combination can compare with Instant cabbage marinated with beets, the taste combines both sweetness and a little sourness. And the beets are so delicious in this recipe!
Adviсe:
1. If the head of cabbage is not large, but several small ones, then you can cut them not into squares, but into 4-5 parts;
2. Those who like it spicy can add hot red pepper to the cabbage;
3. You can also pour cool marinade into the cabbage, nothing will change the taste, it will just marinate longer;
4. Cabbage should be stored in glass jar With nylon cover in cellars or refrigerators. It is stored perfectly and will last until the end of winter. Although, no, such cabbage will not last until the end of winter, it is too tasty and is eaten instantly.

Cabbage prepared in one way or another is one of the most favorite snacks on our table.

Fermentations and marinades based on it are invariably tasty and healthy, besides, they are inexpensive and are often recommended in moderate diets.

The custom of pickling with the addition of beets has not only, and even not so much a taste, as an aesthetic tradition.

Appetizers, when strictly following the recipes, are crispy, but tender and remarkably fresh; sometimes it seems as if this cabbage grew in a garden bed - juicy, sour, appetizing.

Cabbage marinated with beets - general cooking principles

For marinating cabbage with beets, not only ordinary white cabbage is suitable, cauliflower is no less tasty.

It is best to take late, autumn varieties of cabbage cabbage for pickling; it is from them that this appetizer turns out to be the juiciest.

Beaten, spoiled leaves are removed from the head of cabbage, washed under water and only then cut.

Cut the cabbage into small squares - “pellets”, big pieces, or just chop it.

The most suitable for pickling will be young cauliflower with small inflorescences; before pickling, it is disassembled into individual inflorescences, removing the remaining leaves, and blanched for no more than two minutes.

When choosing beets, it is best to give preference to dark varieties. The most suitable ones would be “Bordeaux”, “Detroit”, “Cylinder”, etc.

In most cases, beets are cut into small strips or grated on a special vegetable grater, but you can also cut them into small half rings. The beets are mixed together with chopped cabbage or boiled in a pickling solution.

The cabbage is laid out in prepared containers and poured with marinade.

Its main ingredients are salt, water, granulated sugar and vinegar.

For quick marinating Add purified sunflower oil; for winter preservation, no oil is required.

Cabbage marinated with beets “Skorospelka”

Ingredients:

Two kilograms of white cabbage;

One large beets;

Two medium-sized carrots;

Five small cloves of garlic.

For the marinade:

300 ml water;

30 gr. coarse, garden salt;

70 gr. refined sugar;

70 ml table vinegar, 9%;

80 ml sunflower, frozen oil.

Cooking method:

1. Divide the head of cabbage into two parts and, after removing the stalk from each half, chop it into small strips.

2. Using a Korean carrot grater, chop the peeled and washed carrots and beets. Chop the garlic finely with a knife.

3. Fill a three-liter jar with well-mixed chopped vegetables; you can use it instead of a jar. enamel pan.

4. Dissolve all the bulk ingredients intended for the marinade in water and bring to a boil.

5. Pour oil into the boiling solution and bring to a boil again.

6. Remove the pan from the heat, add the entire portion of vinegar and, after stirring, pour the still hot container filled with vegetables.

7. So marinated with beet cabbage They are eaten just a couple of hours after preparation.

Cabbage marinated with beets “Pink Pelyustki”

Ingredients:

A small forkful of cabbage;

One large beetroot;

Small carrot;

Half a head of garlic.

For the marinade:

1.5 l. water;

Three table. spoons of garden salt;

130 grams of granulated sugar, white;

Five laurel leaves;

Four allspice peas;

100 ml purified plant. oils

Cooking method:

1. First of all, pour all the water into an enamel pan of suitable size, add all the refined sugar, salt and, stirring until the bulk ingredients are completely dissolved, add peppercorns and bay leaves. Put it on fire.

2. When the brine in the pan boils, remove from the stove and, adding table vinegar, leave to cool.

3. Remove the stalk from the head of cabbage cut into two halves, turn the cut side over onto a cutting board and cut each half into squares of approximately two by two centimeters.

4. Cut the prepared root vegetables into thin long cubes, garlic into small thin slices.

5. Place vegetables in loose layers in a prepared clean jar, pour in more warm marinade and only then pour in the oil.

6. Cover with a clean plastic lid and leave on the counter overnight.

7. In the morning, put the container with cabbage marinated with beets in the refrigerator.

8. Prepared in this way, it will be completely ready after a week, but the first sample is taken after 3-4 days.

Canned cauliflower marinated with beets

Ingredients:

One kilo head of cauliflower;

Two small beets.

For the marinade based on a liter of water:

Half tsp. coriander seeds crushed in a mortar;

1 large spoon of garden salt;

1.5 tbsp. l. refined sand;

One laurel leaf;

2 tbsp. l. vinegar 9%.

Cooking method:

1. Cut the peeled beets thinly into neat long strips.

2. Separate the head of cabbage into inflorescences; if they are too large, cut them in half and place them in boiling water for a couple of minutes.

3. Transfer the inflorescences blanched in this way to a colander, pour cold water over them, preferably almost ice water and leave it to stand until all the water comes off.

4. Place the beets on the bottom of the prepared sterilized jar, cauliflower and again beets. When you plant the inflorescences, place the bay leaf between them.

5. Pour salt and granulated sugar into the water and bring to a boil.

6. When the brine in the pan begins to boil, add coriander, pour in table vinegar and boil for two minutes.

7. Carefully distribute the boiling marinade into the jars and, covering with a lid, set to pasteurize for ten minutes.

8. After this, roll up the cauliflower marinated with beets with a seaming key and, turning it upside down, leave to cool under the blanket.

9. Place the cooled preserves in the place where the seams are stored.

Cauliflower marinated with beets, an option for very quick cooking

Ingredients:

Two kilograms of unfrozen cauliflower;

Two large carrots;

One beet;

One and a half heads of large garlic;

Spices “For carrots in Korean”;

Bay leaf – 2 leaves;

Black and aromatic peppercorns.

To prepare the marinade, from one liter of water:

One and a half large spoons unrefined oil;

70 g refined granulated sugar;

90 ml 9% vinegar;

Two tables. spoons of garden salt.

Cooking method:

1. Rinse vegetables with tap water. Separate the heads of cabbage into inflorescences, carrots and beets, peel them, cut into beautiful strips, not too thick. Chop the garlic with a knife.

2. Place the cabbage in rows in a deep enamel bowl, topping each row with garlic, carrots, beets and sprinkling with spices.

3. Mix together all the ingredients prepared for the marinade and boil the mixture for five minutes, avoiding a strong boil.

4. Then pour the hot solution over the vegetables and, covering with a lid, leave the cabbage to marinate.

5. You can try it in just eight hours.

Cabbage marinated with beets – “Five Minute”

Ingredients:

One and a half kilograms of autumn white cabbage;

Burgundy beetroot – 1 pc.

For filling:

960 ml purified water;

40 ml vinegar essence 70%;

Two hundred gram glass white sugar;

Salt to taste;

1.5 grams of clove and cinnamon mixture.

Cooking method:

1. Dilute vinegar essence, salt and refined sugar in filtered purified water. Add cloves and cinnamon and boil.

2. After boiling, strain the filling, add finely shredded cabbage, cut into strips beets and simmer over low heat until the cabbage is partially softened.

3. Remove from heat and leave to cool.

4. You can eat cabbage marinated with beets as soon as it has cooled down.

Spicy white cabbage, marinated with beets, canned

Ingredients:

Two kilogram white cabbages;

Burgundy beetroot – 1 pc.;

Large head of garlic;

Horseradish - two roots;

A pod of bitter red pepper;

Three bay leaves;

Allspice– 8 peas;

Table vinegar 9%

For the marinade:

Purified drinking water– 2 liters;

0.5 two hundred gram glass of salt;

100 grams granulated sugar.

Cooking method:

1. Remove damaged, limp leaves from the head of cabbage, divide it in half, remove the stalk with a knife and cut each half into large diamonds. The cabbage pieces should fit freely through the neck of the jar.

2. Grate the garlic cloves and horseradish with a fine grater, and cut the pepper into thin rings.

3. Prepared for seaming clean jars Fold the cabbage tightly, sprinkle with chopped horseradish, pepper rings and garlic.

5. Now start preparing the brine. Dilute salt and refined sugar until completely dissolved in water and bring to a boil. Place coarsely grated beets, bay leaves, and peppercorns into boiling brine and cook at a low simmer for five minutes.

6. Then, carefully, so as not to break the jars, pour boiling brine into the filled jars, just off the heat, and, covering with metal lids, set to pasteurize for 30 minutes.

7. Afterwards, pour a tablespoon of 9% vinegar under each lid and roll up.

8. Place the rolled up cans upside down under the blanket, and after two days put them away in a storage location.

Cabbage marinated with beets - tricks and useful tips

When preparing the marinade, you can vary required quantity sugar and vinegar, adding them in small portions, but at the same time slightly increase the amount of salt, it is this that prevents the appearance of possible bitterness.

When pickling cauliflower, you can add white or white to the marinade depending on your taste. hot pepper, cinnamon, greens.

Added to cabbage marinated with beets, celery root, cut into small pieces, will not only give it a characteristic taste, but can also be used in the preparation of beet vinaigrettes, various salads and appetizers.

To reduce the heat of red hot pepper, add only its pulp.

Sunflower oil can always be replaced with aromatic types of vegetable oils, such as peanut oil, walnuts, pumpkin seeds, and even sesame. They will complement cabbage marinated with beets special taste and aroma. You can also mix from sunflower oil with aromatic.

The cabbage will be crispier if you replace the vinegar. vinegar essence at the rate of less than a tablespoon per three liters of water.

By replacing table vinegar with apple cider vinegar, you will get a more delicate sweet and sour taste.

Pouring into jars hot marinade, add it first in small portions, and only when the jar is completely warmed up, pour in the rest. This method of filling will prevent possible splitting of the can.

I already have a lot on the blog different ways cooking cabbage, but there is a special attitude towards this. Cabbage with beets in jars, chopped in large pieces, a real delicacy in winter. The recipe has two benefits:

1. Firstly, this cabbage is always juicy and crispy.
2. Secondly, it is very convenient when it is salted in jars; you can simply store it in the refrigerator.

In addition, I will share a few more recipes for canning cabbage and beets for the winter. This snack is always highly appreciated fresh taste and for valuable vitamins that we so lack in the winter months.

How to roll up cabbage and beets in large pieces

For canning with vegetables, always take late varieties, not only cabbage, but also root vegetables. They are usually juicier and contain more vitamins.

For pickled cabbage recipes, it is not necessary to add vinegar, although it is always the main preservative. In some cases, I completely replace it with citric acid. It is added directly to the jars, at the rate of a teaspoon per three-liter jar. You can even squeeze fresh juice lemon, it will also help preserve the taste of cabbage preserved for the winter.

It’s convenient to roll up cabbage in pieces; it doesn’t become limp over time, remains crunchy and is colored a beautiful purple color by the beets. Covered with metal lids, it can stand in an apartment for a long time under normal conditions. room temperature. Agree that you can’t put a barrel of cabbage like that.

How to cook cabbage with beets in large pieces

We will need to take the following products:

• Medium elastic fork of cabbage for two kilos
• Large red beetroot
• Large carrot
• A large head of garlic

To prepare the marinade:

• Liter of settled water
• 150 grams of granulated sugar
• Two level tablespoons of regular salt without added salt
• A dozen black peas with allspice
• Refined sunflower oil, a tablespoon for each jar
• Three laurel leaves
• 150 grams of table vinegar at 9%

How we will preserve:

We remove the cabbage from the top leaves, take winter varieties of cabbage, the early cabbage will not crunch, and it is too loose. Cut the forks in half and cut each half into eight pieces. These are the little squares you get.

I don’t chop the root vegetables too finely for this recipe. I usually cut beets and carrots into medium-sized slices or rub them in a vegetable cutter to get small, neat sticks. Garlic only in plastic, through a crusher it will be faintly felt.

It is best to mix all the chopped vegetables immediately in a large, wide bowl, for example, a basin. This way our winter preparation will look very elegant in jars, and on the table too.

Some people believe that for this type of pickling it is not necessary to sterilize the jars, but I still swirl them in the microwave for a couple of minutes and simply pour boiling water over the lids. I place the vegetables in the prepared jars, do not compact them, just press them a little.

We prepare the marinade from water and spices, it needs to be boiled a little until it becomes transparent, five minutes is enough. At the very end, pour vinegar into it and immediately pour in the cabbage, cover with lids and let cool. After two days, the cabbage can already be eaten.

Canned cabbage with beets for the winter

For this recipe we will prepare:

• One and a half kilos of cabbage
• Medium dark red beets
• Medium sized carrots
• Large head of garlic

To prepare the marinade:

• Liter of filtered water
• A heaped teaspoon of table salt
• Three tablespoons with a small top of sugar
• A third of a glass of vinegar at 9%
• Three carnations in buds
• Two laurel leaves
• On the tip of a spoon of cumin
• Half a glass of unscented sunflower oil

How to pickle cabbage and beets in jars:

This recipe makes cabbage rich color and taste, a little spicy, goes great with meat dishes. I don't do it here large pieces, and shred cabbage as for pickling. Carrots and beets, respectively, are grated on a grater, a Korean grater or a food processor. I cut the garlic into strips along the cloves.

All vegetables must be mixed thoroughly and evenly. Then we pack them in jars, or you can first leave them to marinate in a container, and then put them under lids, whatever is convenient for you.

We prepare the marinade in the same way, add it to it immediately vegetable oil, at the end vinegar and pour boiling water into the cabbage. Let it cool. This cabbage will be completely ready in about five days. She should just stay at home for a day, and then she needs to be hidden in a cool place.

How to wrap cabbage in beetroot for the winter

We should take the following ingredients:

• Four medium heads of cabbage
• Three medium-sized beets (beets)
• Two heads of garlic

To cook the marinade:

• Four liters of filtered water
• Three laurel leaves
• Six peas of allspice
• A glass of table salt and granulated sugar

How to roll cabbage:

As you may have guessed from the name, a dish with Ukrainian cuisine. This is the simplest and popular recipe. You will definitely find such cabbage in any Ukrainian cellar.

First of all, the marinade is cooked. Pour sugar and salt into the water, stir and let it boil, then add pepper and bay leaves and boil for three minutes. Set aside and let it cool.

We choose cabbage that is denser, I always plant it for such purposes winter variety The bun, the heads of cabbage are small and tight. We need to remove the top leaves and cut the stump so that the fork does not fall apart. Then we cut it into 10-12 pieces.

Each clove of garlic must be cut into circles and then we insert these circles between cabbage leaves. Cut the beets into “heels” half a centimeter thick.

The jars can simply be washed and dried; sterilization will be done at the end. Layer the cubes of cabbage with beetroot and make a layer of beets on top. Pour in the cooled marinade and simply cover with lids. Place the jars in a large container with hot water so that the level reaches the hangers. We sterilize for fifteen to twenty minutes and only then roll up. It is advisable to store it in a cellar.

Pickled cabbage with beets, spicy slices for the winter

For preparation we will need:

• Large red beetroot
• Head of garlic

To prepare the marinade:

• Liter of purified water
• Two half spoons of table salt
• Two heaped tablespoons of sugar
• Half a glass of apple cider vinegar
• Six peas of allspice
• Chili pod
• Five laurel leaves

How to preserve cabbage and beets for the winter in jars:

We cut the head of cabbage into square pieces, about two by two cm. We cut the beets into thin slices and the garlic into strips. Mix the cabbage pieces with garlic and chopped pepper in a wide bowl.

We will prepare the jars in advance, they should have time to dry, they can be sterilized in the oven. We put beets as the bottom layer, then we put cabbage cubes, we also put a few slices of root vegetables on the sides of the jar and there will be a layer of beets on top. Spicy cabbage ready for the winter with beets.

Cook the marinade for three minutes, after turning off, add vinegar and immediately pour it into the cabbage. We roll up the jars with tin lids.

Cabbage with beets and garlic, canned for the winter

For the recipe we will need:

• Medium cabbage for two kilos
• Two small dark red beetroots
• Large head of garlic
• Two not very large carrots
• Chili pepper pod
• A glass of clarified sunflower oil
• One and a half tablespoons of table salt
• Two heaped tablespoons of granulated sugar
• A third of a glass of apple cider vinegar
• Two laurel trees
• Liter of water

How we will cook:

In this recipe, we cut all the vegetables into strips, preferably the same size, it will taste better and look better. Hot pepper We will remove the seeds and cut into half rings.

Let's prepare a tall enamel dish and place all the vegetables in layers, starting with the cabbage. Let's boil the marinade with spices, pour vinegar into it and pour over our slices so that nothing remains on the surface. We will put it under oppression in the cold for a couple of days. Next we will package it in sterile jars and put it in the cellar.

How to cook day-old cabbage with beets

For cooking we will need:

• Medium sized head of cabbage
• Small beets
• small carrot
• clove of garlic
• One and a half tablespoons of salt

To cook the marinade:

• One and a half liters of water
• Two tablespoons regular salt
• Bay leaf
• Five black peppercorns

How to roll under the lids quick cabbage with beets:

Instant cabbage turns out especially crispy, but you will need to store it in a cool place.

Cut the head of cabbage into pellets. Root vegetables can be quickly chopped into strips using a food processor, or using a Korean grater. Cut the garlic into thin slices.

We sterilize the jars, make the first layer of garlic, then cabbage cubes, followed by beets and carrots, and so on to the top.

Cook the marinade with all the spices and cool it a little so that it is hot but does not burn. Pour into a jar and leave to stand for a day in a warm place. Then, if desired, you can close it under metal lids or eat it right away.

How to roll cabbage and beets without vinegar for the winter

To fulfill this recipe we will need the following products:

• A couple of medium cabbage forks
• Two medium-sized burgundy beetroots
• Large head of garlic
• Horseradish root 5-7 cm long

To prepare the brine:

• Two liters of purified water
• Half a glass of regular salt and sugar
• Three laurel trees
• Two clove buds
• Ten peppercorns

How to pickle cabbage with beets in glass:

We cut the cabbage into cubes, grate the beets and horseradish, and crush the garlic. Mix everything evenly in a convenient container. Cook the marinade earlier so that it has time to cool. Fill the slices and leave them in a cool place under pressure for two days. Then we pack it into jars with nylon lids.

Cabbage with beets, cut into large pieces, stored in jars for the winter - a pickle that enjoys universal gratitude. In addition, the recipes allow a seemingly simple appetizer to be varied. Judge for yourself: spicy, with garlic, Georgian and Korean way made without vinegar, quick, daily preparation. All that remains is to choose the one you like and buy the heads of cabbage.

The advantage of coarse shredding is that the preserved pieces remain crispy, juicy, and do not wither. Buryak, colors cabbage in an elegant purple color. The preparation in jars is easy to store and fits perfectly in the refrigerator. And if you close them with metal lids, then they can be used in apartments without compromising quality.

How to roll up cabbage and beets in large pieces

To be honest, the addition of beets adds more of an aesthetic note; the root vegetable does not affect the taste too much. But you can play with the marinade. Changing the amount of sugar, vinegar, and other spicy additives will make each preparation unusual and incredibly tasty.

You need to know some of the nuances of preparing an appetizer with beets in order to consider yourself a real “pro” in cabbage affairs.

• Take late varietal types of cabbage, you won’t go wrong, they are intended for harvesting, contain more vitamins and are more juicy.
• Choose beets too late variety, it's juicier.
• If you have the opportunity, replace it vegetable oil, for other varieties. Oil walnut, peanut, pumpkin will complement the taste gamut with a nutty note, extraordinary aroma and their own inherent vitamins.
• Vinegar. Many people think that its appearance does not play a special role. But no! Replace the table sauce with essence, and the cabbage pieces will become crispier, and the apple sauce will make the preparation more tender, without a pronounced vinegar taste. Decide to take the essence; less than a tablespoon is required per liter of water.
• Works great as a preservative citric acid, if necessary, replace vinegar with it. This preservative is added directly to the jars, a teaspoon per three-liter bottle.
• Don’t rush to pour all the marinade into the jar at once; you risk splitting it due to a sudden temperature change. Pour in small portions; when the jar warms up a little, pour in the rest.
• Hot pepper scares many people with its pungency; if you want to reduce it, add the pulp, and select the seeds and throw them away.

What can be added:

Experiment with types of peppers. Sweet pepper, hot chili, black, white, cumin, paprika. Add any greens, cinnamon, celery root. By the way, the pickled root turns out amazing taste, and can become a component of vinaigrette and other appetizers and salads.

Cabbage with beets in large pieces

You will need:

• Cabbage forks – 2 kg.
• Beetroot is a large root vegetable.
• Big carrot.
• Head of garlic.

Prepare for the marinade:

• Water - liter.
• Sugar – 150 gr.
• Vinegar 9% – 150 ml.
• Salt – 2 large spoons.
• Peppercorns – 10 pcs. ordinary and fragrant.
• Lavrushka – 3 pcs.
• For each jar, a large spoon of sunflower oil.

Step-by-step preparation:

1. Cut the head in half, then divide the halves into 8 additional pieces, similar to cabbage, the recipes for which can be found by following the link. It is more convenient to do the workpiece in a wide basin.
2. It is advisable to chop the beets and carrots into cubes; they look great in a jar. Whatever method you choose, do it big, you won’t regret it.
3. Cut the garlic into slices, not finely.
4. Combine all the vegetables and mix well, distributing evenly.
5. Whether to sterilize jars or not, decide for yourself. iron lid It is advisable to do this manipulation; cold storage is not necessary. But it is necessary to pour boiling water over the jar and lid.
6. Transfer the cabbage into a jar, without compacting it tightly, just pressing down lightly.
7. Make the marinade, boil it for a couple of minutes - wait until it becomes transparent and the spices dissolve. Pour in the vinegar at the end.
8. Pour into jars, close and wait to cool. After two hours, try the preparation, you can already serve it.

Cabbage with beets, canned for the winter

Practically classic recipe cabbage preparations with the addition of beets. A few spices, the right proportion of preservatives and water - and you have a great snack in pieces. The appetizer comes out with an unusually rich color, a little spicy, and goes just right with potatoes or meat.

Take:

• Forks – 1.5 kg.
• Beets, large.
• Carrot.
• Head of garlic.

For the marinade:

• Water - liter.
• Sugar – 3 heaped tablespoons.
• Salt - a heaped teaspoon.
• Table vinegar 9% - 1/3 cup.
• Lavrushka – 2 pcs.
• Clove sticks – 3 pcs.
• Sunflower oil – ½ cup.

How to pickle cabbage with beets in a jar:

1. Distinctive feature this recipe– do not make the pieces too large, cut them arbitrarily, it is even permissible to chop them, as for fermentation.
2. I advise you to grate the carrots and beets coarsely, you can use a grater to Korean cooking. Chop the garlic cloves into slices.
3. Mix the chopped vegetables, place them in jars and pour in the marinade.
4. There is nothing new in preparing the marinade - boil it with spices, and at the end add vinegar and oil. Pour boiling.
5. Leave to cool in apartment conditions and until ready. After a day, move to cool place an additional four days, then start tasting.

How to roll cabbage in beetroot for the winter in jars

Ukrainians know a lot about pickled cabbage; they always make it with beets, calling it beetroot if anyone doesn’t know. I offer the simplest recipe for the preparation.

Prepare for preservation:

• Cabbage forks - 4 medium sized heads.
• Buryak – 3 medium pieces.
• Garlic – 2 heads.
• To prepare the marinade:
• Water – 4 liters.
• Laurel - 3-4 leaves.
• Allspice – 6-8 peas.
• Salt - a glass.
• Sugar - a glass.

How to prepare:

1. I advise you to cook the marinade first, since we will be pouring it cold. Throw in all the spices, let it boil and set aside to cool.
2. Cut the forks into 10-12 pieces, cut the garlic into slices. Insert garlic cloves between cabbage leaves.
3. The beets are cut into circles half a centimeter thick; if you decide that it is too large, divide it into 2-4 parts.
4. Place cabbage and beets in a jar in layers, with cabbage on top. Pour in the marinade and sterilize, covering with lids. Duration of sterilization three-liter jar– 15-20 minutes. Roll it up and send it to the cellar.

Pickled spicy cabbage with beet slices for the winter

You will need:

• Head of cabbage.
• Beet.
• Garlic - head.

To prepare the marinade:

• Water - liter.
• Salt – 2 heaped large spoons.
• Apple vinegar - half a glass.
• Chili pepper - pod.
• Lavrushka – 5 pcs.
• Allspice – 6-8 peas.

Step-by-step preparation of cabbage with beets in jars:

1. The trick of this workpiece is cutting into squares, approximately 2 x 2 cm.
2. Cut the root vegetable randomly, into strips, into circles; cut the garlic cloves lengthwise. Remove the seeds from the chili, leaving only the pepper pulp.
3. Place vegetables in steamed jars as follows: beets, cabbage pieces on top. Place the beet pieces at the very top and put a little on the sides of the jar.
4. Cook the marinade and pour winter preparation. Roll up.

How to roll cabbage without vinegar with beets

You will need:

• Medium heads of cabbage – 2 pcs.
• Beet roots – 2 pcs. average size.
• Large head of garlic.
• Horseradish root – 5-7 cm.

For a delicious marinade:

• Water - two liters.
• Salt and sugar - 1/2 cup each.
• Peppercorns – 10 pcs.
• Carnation - a pair of buds.

How to pickle cabbage pieces in jars:

1. Cook the marinade and cool completely.
2. Cut the cabbage into arbitrary pieces, grate the horseradish and beets, cut the garlic into slices.
3. Fold the vegetables, pour in the cooled marinade and press down with pressure. Leave to marinate for a couple of days. Place in jars and seal with nylon lids.

Cabbage with beets and garlic, prepared for the winter

At the exit you will receive great salad, immediately ready to serve as an appetizer, with meat and fish.

Take:

• Head of cabbage – 2 kg.
• Head of garlic.
• Beets – 2 pcs. medium size.
• Carrots – 2 pcs.
• Chili pepper - pod.
• Apple cider vinegar – 1/3 cup.
• Bay leaf - a couple of pieces.
• Water - one liter.
• Sugar - two large spoons.
• Sunflower oil - a glass.
• Salt - one and a half tablespoons.

How to cook:

1. Vegetables cut approximately equally will look extremely beautiful, including shredded cabbage, for example, into strips. Cut the pepper into rings.
2. Place the ingredients in the pan in layers, starting with the cabbage, and pour delicious marinade, covering completely.
3. Make the marinade in the same way as the previous ones, pour it into the pan and press the vegetables down with pressure.
4. Place in a cool place for a couple of days. Later given time Place in jars and then store in a cool place.

Recipe for Korean cabbage in large pieces with beets

Needed quick recipe acute savory snack– make day-old cabbage with Korean seasonings. Crispy flavorful pieces will appeal to all lovers of non-standard snacks. The only drawback is that the workpiece is not intended for long-term storage, preferably eaten within 2 weeks.

Ingredients:

• White cabbage - forks.
• Beets – 2 pcs.
• Bulb.
• Garlic – 3-4 cloves.
• Korean seasoning.

Products for marinade:

• Water - liter.
• Table vinegar – 30-50 ml.
• Sugar - half a glass.
• Vegetable oil - half a glass.
• Pepper – 5-6 peas.
• Salt – 2 tbsp. spoons.
• Lavrushka – 2 pcs.

How to cook cabbage slices in Korean:

1. Divide the cabbage in half with a fork and cut into 2 X 2 pieces.
2. Grate the beets on a special Korean grater. Cut the garlic into slices, cut the onion into cubes.
3. Combine the cuts in a bowl, mix well, distribute into jars and fill with marinade.
4. Making the marinade: combine all the spices, excluding the vinegar. Fill with water and boil until transparent. Pour in the vinegar and remove from the burner.
5. After 7-8 hours at room conditions, move the jar to the cold for the next 7-8 hours. The appetizer is ready.

Daily cabbage with beets - recipe in pieces

I offer a recipe for pickled cabbage quick preparation, after a day the workpiece is suitable for consumption.

Take:

• Medium sized forks.
• Beets and carrots - 1 pc.
• Garlic cloves - a couple of pieces.
• Salt – 1.5 large spoons.

To prepare the marinade:

• Water – one and a half liters.
• Salt – 2 large spoons.
• Bay leaf, peppercorns.

How to prepare day-old cabbage:

1. Cook the marinade, let it cool slightly, you will need it hot.
2. Cut the cabbage forks into pellets, chop the carrots and beets on a Korean grater.
3. Place garlic cut into slices on the bottom of the jar, followed by pieces of cabbage, then beets and carrots. Fill the jar to the top with layers of vegetables.
4. Fill in hot pickle and leave for a day in apartment conditions. After a specified time daily cabbage ready in pieces.

The latest recipe for winter cabbage pieces in jars with the addition of beets was borrowed from the Internet - prepare and enjoy.