Recipe for plyustka with beetroot and carrots. Cabbage "Pelyustka" - vegetable table decoration

Pelyustka is cabbage with beet or beetroot. Cooking a traditional pelyustka is a simple recipe, the main thing here is to prepare a successful marinade. True, my cabbage came out light, not very appetizing, which made me very depressed, but very fragrant.

Once my husband and I visited his employee. Since the guests left spontaneously, the hostess and I went to the kitchen to help prepare the treat. And while I was cutting, the hostess got pickles from the refrigerator. I was surprised by the color of the cabbage - how different it was from the one I cooked. After the tasting, I hurried to get the recipe. Quick pickled cabbage with beets and garlic is now often on our table.

pelyustka

pickled cabbage with beets

Cooking Tips:

For flavor, you can add mustard seeds, coriander, dill inflorescences to the brine.

For a crunch, you can add horseradish leaves and root to the bottom - then the cabbage will be sharper and you can safely serve it as a vegetable snack.

Slicing cabbage directly depends on the pickling speed. For convenience, I cut the cabbage large and put it on the very bottom, and I put smaller pieces of cabbage higher - it will pickle faster and you can get it out of the marinade first.

Ingredients:

half a head of white cabbage
1 large orange carrot
1 brightly colored beetroot
1 small head of garlic;

For the marinade you will need:

half a liter of water
20 grams of salt (incomplete tablespoon),
7 grams of sugar (dessert spoon with a tubercle),
3-4 bay leaves,
1 teaspoon peppercorns,
1/3 cup table vinegar.

Cooking process:

Let's start with root crops. Peel beets and carrots, cut into circles less than 5 mm thick.

Choose a convenient jar or enamel saucepan.

Put a layer of beets on the bottom of the container.

Cut the cabbage into very large pieces. But if you are cooking pickled cabbage in jars, cut so that it fits in the neck of the jar.

Lay out the cabbage pieces.

The next layer will be from carrots and spices, put some pepper, bay leaf, garlic cloves. Repeat layers until you run out of ingredients.

Let's prepare a brine for pickling cabbage with beets.

Boil water. Put sugar, salt into boiling water, turn off the gas, pour vinegar.

Pickle immediately, without letting it cool, pour the cabbage.

Cover the vegetables with a lid, set the weight if it is a saucepan (I have a jar of water) and cool to room temperature.

Remove the load, cover the container tightly and hide in the refrigerator for 3 days.

We cover the cabbage so that it does not share its wonderful garlic flavor with the refrigerator.

After 2 days, the cabbage was soaked and became a beautiful reddish hue.

After 3 days, transfer part of the cabbage to a plate, cut it. Drizzle with vegetable oil, you can sprinkle with fresh dill or onions. And enjoy delicious and beautiful pickled cabbage.

Do not rush to throw away the beets and carrots from the marinade, try adding them to the vinaigrette - and the usual salad will become spicier in taste.

Pickled cabbage "Pelyustka"- This is an unusually delicious appetizer of cabbage. Such cabbage is pickled along with beets and carrots, which gives its leaves not only an excellent taste and aroma, but also a beautiful pink color. It is thanks to its color, similar to the color of rose petals, that the cabbage "Pelyustka" got its name (Ukrainian "pelyustka" means "petal"). Such cabbage turns out to be crispy, has a pleasant spicy-sweet taste. Very, very tasty!

Ingredients:

1 small head of cabbage (1-1.2 kg.)
1/2 st. sunflower oil
1 st. 9% vinegar
1 carrot
1 large beetroot
5-7 garlic cloves
3/4 st. Sahara
4 allspice peas
1 l. water
2 tbsp. l. salt

Cooking:

We remove the upper leaves from the cabbage, clean the beets, carrots and garlic. Wash vegetables.
Cut the cabbage through the top into slices (like a watermelon). The width of one slice should be about 3 cm. Cut out the stalk. We cut each slice across through the center so that we get pyramids.
We disassemble the chopped cabbage into separate leaves - “petals”. Small squares or rectangles are obtained, 3 × 4, 3 × 3 or 2 × 3 cm in size.
Cut the beets into thin slices.
Carrot cut into thin circles.
Finely chop the garlic.
Put cabbage, carrots, garlic, beets in layers in a deep saucepan or bowl (you can also put it in a jar). Again cabbage, carrots, garlic, beets - in this way we lay out all the vegetables.
We pour vinegar into the cabbage (by the way, I thought that a glass would be a bit too much, it turned out that it was just right), sunflower oil, and throw allspice.
In a separate saucepan, prepare the marinade - mix water, sugar and salt and bring to a boil. When the water boils, turn off the marinade and pour into the cabbage. Mix by taking the pot or jar in your hands, and making 2-3 neat circular motions. The water should immediately begin to turn dark pink. We put a press on top.
Let the cabbage marinate overnight at room temperature. Then we rearrange it in the refrigerator and leave it for another day - pickled cabbage "Pelyustka" is ready.
Pickled cabbage "Pelyustka", as well as

A huge number of different jars can be seen on the shelves with blanks in the house of any good housewife. A separate place among such a variety is occupied by jars with cabbage dishes - sauerkraut, salted and pickled. But there is one way to harvest cabbage that can conquer you for many, many years.

Try to cook a pickled cabbage and beetroot appetizer at least once, and be sure that this dish will serve you all the next year. great table decoration in winter and not only, but because of its taste it will please not only the eye, but also the stomach.

Cabbage "Pelyustka" with beets is a very easy-to-prepare vegetable salad for the winter, which has a pleasant and unusual taste. The main difference from traditional cabbage is that in this recipe the vegetables are not chopped, but cut into small squares, which, due to the fact that they are marinated with beets, acquire a beautiful pinkish tint and resemble a rose petal, from which the dish got its name - after all, “Pelyustka” means “petal ”, and this name came from the Ukrainian language.

Although the dish has become widely known under the Ukrainian name, the recipe came from Georgia, where cabbage cooked in this way is simply called Georgian red cabbage.

In each separate region of Georgia, it is fermented differently and therefore there are a lot of recipes. The greens that are added to the dish may differ, the beets can be raw or boiled, and depending on taste preferences, a lot of hot pepper can be added or little or not added at all. There can also be several cooking methods, for example, cabbage pickled with vinegar or obtained in the process of natural fermentation. It all depends on your desire, taste and time!

Serve "Pelyustka" as an appetizer, one of the salad ingredients or as an independent side dish, it all depends on the recipe. In addition to the obvious qualities in the form of an unusual, eye-catching color and excellent taste, Pelyustka rich in vitamin C which makes it very useful as well. And besides that, the recipe is very simple and affordable, and buying the ingredients won't hurt your wallet too much.

But for the preparation of "Pelyustka" you need to consider the choice of cabbage in all seriousness, since the taste of the finished dish will depend on it. In addition, when cooking, the amount of ingredients in each recipe can be changed to your liking, but you should not experiment too much with vinegar and it is better to stick to the recipe or follow the proportions so as not to spoil the taste of the dish.

Here are some tips to help you choose the right cabbage:

It is better to choose cabbage from late varieties so that it is firm to the touch and elastic;
The fork should be white and pleasant to the touch, smooth.
And on the leaves themselves there shouldn't be any holes, spots or specks;
There should be no foreign smell - this means that the cabbage is fresh;
The top leaves should be light green. In this case, there is the least chance that the head of cabbage is frozen, but they still try to sell it.

We offer you several ways to cook Pelusky winter cabbage with beetroot: recipes with photos.

The recipe for "Pelyustka" from beetroot in a three-liter jar for the winter

Ingredients:

Cabbage - 1.5 - 2 kilograms
Beets - 400 grams
Carrot - 200 grams
Garlic - 5 - 6 cloves

Marinade Ingredients:

Vinegar 9% - 150 milliliters
Sugar - 6 tablespoons
Salt - 2 tablespoons
Bay leaf - 3 - 4 leaves
Black peppercorns
Vegetable oil - 5 - 6 tablespoons

Cooking:

Cut the cabbage in half, and then cut the half into medium-sized squares. And we do the same with the second half.

Cut carrots and beets into bars, garlic into slices.

Now it's the turn of the marinade: 2.5 - 3 liters of water and put in a saucepan on fire. Then add salt with sugar, bay leaf and a couple of black peppercorns. When the water boils, the pan must be removed from the stove and pour vinegar into the marinade. Everything is ready, it remains to wait until the marinade has completely cooled.

At this time, we lay vegetables in sterilized jars, alternating layers: a layer of cabbage, then a layer of beets with carrots and garlic, and then again a cabbage layer.

Pour the contents of the jar with the cooled marinade and add vegetable oil.

We close the jar with a lid and leave the "Pelyustka" for 3-5 days at room temperature. Ready! The finished dish must be stored in the refrigerator or in a cool place.

Ingredients:

Cooking:

Cut the cabbage into squares without cutting out the stalk.

Cut the beets into thin slices.

Lay layers of cabbage and beets in a pre-sterilized jar. If you want the finished appetizer to be spicy, then you can put 2 hot red peppers, cut in half, in a jar.

Pour 1 liter of water into a saucepan and add sugar, salt, vinegar and spices.

Bring the marinade to a boil, remove from heat and pour hot into a jar.

Leave the cabbage at room temperature for five days, and then store in the refrigerator or in a cool place during the winter.

Ingredients:

Cabbage - 2 kilograms
Beets - 350 grams
Carrot - 200 grams
Garlic - 5 cloves

Marinade. Ingredients:

Water - 1 liter
Salt - 1.5 tablespoons
Sugar - 2 tablespoons
Black peppercorns - 5 - 6 pieces

Cooking:

Cabbage cut into cubes.

Carrots and beets - in pieces.

Cut the garlic in half. Because of this, he will give away more of his flavor.

Mix everything and put in a jar.

Add spices to cold water and stir.

Pour the marinade into a jar, cover the jar with a lid and leave in a cool place for 10 days. After that, you can eat.

Hello dear guests and blog readers!

Here comes autumn! I associate this time with the total harvesting of cabbage. After all, in our family it was a tradition to harvest it for the future. What we just didn’t do with it - we fermented, pickled, salted, soaked tomatoes and cucumbers in it, and even apples! Our strategic stock of this valuable vegetable has not been transferred all winter. And how delicious it was!

Even now, as soon as the cold comes, I stock up on white cabbage, but of course not on such a scale, but modestly. And of course, the recipe for "Pelyustka" with beets (and we call it with beetroot) is one of my favorites. Cabbage is pickled along with beets, which gives its leaves such a unique pink color. It is because of the color, which is very similar to rose petals, that this spicy gourmet got its name, because from the Ukrainian language “pelyustka” is translated as “petal”. And the taste of this salad depends on the marinade, which was filled with vegetables.

And how bright and colorful, such petals look on the table! They can completely replace a vegetable salad in a daily lunch or dinner. They go well with meat, cereals, etc. In a word, a wonderful crispy snack.

All the secrets of a delicious salad are revealed below, so let's start cooking! And if you like the recipes, but it cannot be otherwise, do not forget to bookmark the article so that you can quickly find it!

The classic recipe for cabbage pelyustka with beets (beetroot) in an instant saucepan

Required Ingredients:

White cabbage - 2 kg
Beets (medium size) - 4 pcs.
Carrots (small) - 3 pcs.
Onion - 2 pcs.
Bay leaf - 7 pcs.
Garlic - 1 head
Coriander peas - 1 tsp.
Allspice peas - 5 pcs.
Black peppercorns - 15 pcs.

Marinade Ingredients:

Water - 1.25 liters.
Sunflower refined oil - 125 ml.
Vinegar 9% - 200 ml
Sugar - 200 gr.
Salt rock - 90 gr.

Cooking technology:

1. First of all, we need to prepare the vegetables. We remove the first leaves from the cabbage and cut into 2 parts, then 2 more and in the end we get four equal parts from a small fork. If you have a large head of cabbage - divide into 8 parts. Then we cut off the stalk from each piece and cut into small pieces.

This slicing option is not required, you can cut into larger or smaller squares

2. Peel the onion from the husk, cut the peel off the carrots, rinse under running water. Next, cut the vegetables into large rings.

3. Peel the garlic and cut each clove in half. If large winter garlic, then it is best to cut it into slices across.

4. Now it's the turn of the beets. We clean from the skin and rinse well, dry. We cut it so that it is convenient to eat, if, of course, you like raw beetroot, albeit pickled. I cut into large strips, but you can cut into rings or sticks, according to your desire.

5. So, we have all the vegetables prepared, now we need to take a large container. In my case, this is an enamel pan, since there are a lot of ingredients and they will not fit in a bottle. Visually divide the vegetables into three equal parts and begin to lay in layers. Spread the first layer of cabbage, then onions, then carrots, garlic and the last layer - beets.

Don't forget to tamp down lightly when adding vegetables.

Vegetable ingredients in a saucepan. Now we should put a bay leaf on top, pour coriander and peppercorns.

Important! The composition and amount of spices indicated in the recipe is optional, do it to your liking, experiment. After all, everyone has a different taste, some like spicy, others more sweet / salty. Prepare your perfect snack!

6. Now we need to prepare the marinade. We take a saucepan, pour 1 liter of plain cold water into it, preferably filtered of course. Add vinegar, sugar, salt, vegetable oil and mix well, well. We send the marinade to the fire, bring to a boil and boil for 1 minute from the moment of boiling.

7. Pour hot brine over our vegetables.

8. Now we put a plate on top of the vegetables, pressing down (tamping) well so that the marinade rises.

9. We put a load on top, I have a 3-liter bottle filled with water. You can put a smaller saucepan or weight, if desired.

10. We take the cabbage in this form to a cold place. If you store in the refrigerator, then wait until the pan is completely cool. Vegetables should stand in a cold place for 2-3 days, but after a day we begin to try with might and main.

Be sure to cook according to this recipe, you will definitely like it!

Daily pickled cabbage with vinegar (per day)

Another cool cooking option, and most importantly fast! For a day, the cabbage will marinate and will show off on your table. And if the guests try, then believe me, they won’t leave without a prescription!

Ingredients:

Cabbage - 1.3-1.5 kg.
Beets - 1 pc. (medium)
Carrot - 1 pc.
Garlic - 6 cloves
Sugar - 1 cup (not full)
Coarse rock salt - 2.5 tbsp. lies.
Water - 1.5 liters
Vinegar 9% - 150 ml.
Vegetable oil - 5 tbsp. lies.

Cooking process:

1. First, prepare a 3-liter jar in which we will marinate, I wash it well with soda and give it time to dry.

2. Then we proceed to the preparation of vegetables. Chop the head of cabbage into small pieces, if a small fork, then you can even cut it into 5-6 parts. If desired, the leaves can be immediately stratified.

3. Then peel the carrots and beets and cut into large strips. Again, if desired, you can cut into thin circles or cubes.

4. We clean the garlic from the husk, and cut it into thin slices.

If you like a spicy snack, then add hot peppers to the vegetables.

5. Now we need to fill the jar with cabbage, sprinkling with carrots, beets and garlic to the top. Tamp vegetables need to be denser. When the jar is full, pour in vegetable oil.

6. We take up the preparation of the marinade. Pour water into a saucepan, add salt, sugar, mix and send to the fire. Bring to a boil and pour in the vinegar, give a little time to boil. Turn off the stove and let the marinade cool down for 5 minutes. Then pour the vegetables, cover with a nylon lid and leave to cool completely at room temperature

7. When the pellet has cooled, we send it to the refrigerator and in a day we enjoy awesome pickled cabbage.

Enjoy your meal!

Pickled cabbage with beets and apples: quick and tasty

If you cook an appetizer with green apples, then you generally get waste. Pickled, crunchy, moderately sweet, cabbage will blow everyone away and the plate will quickly empty, so the advice is to cook more.

Ingredients:

White cabbage - 1.5 kg.
Beets - 0.5 kg.
Apples (green) - 350 gr.
Garlic - 1 head
Bay leaf - 3-4 pcs.
Black peppercorns - 10 pcs.
Water - 1 liter
Sugar - 200 gr.
Salt - 2 tbsp. lies.
Vinegar - 150 ml.

Cooking technology:

1. I propose to immediately start preparing the marinade, but for now it will be cooked, in the meantime, we will deal with vegetables. So, we take a pan, pour in 1 liter of filtered water, add salt and sugar, mix and send to the fire. Bring the marinade to a boil so that the salt and sugar crystals are completely dissolved.

2. Cut the beets into slices, not too thin, about 5 mm thick.

3. I take apples that are green and sour in taste. Cut out the core, remove the seeds and cut into small pieces.

4. We cut the cabbage into pieces or squares, at your discretion.

5. At the bottom of a clean 3-liter jar, put bay leaf, garlic, peppercorns. Then we lay the beets. Put the apple slices on the beets.

6. Then we tightly stack the pieces of cabbage to the very top of our glass containers.

7. Pour vinegar into the jar. Pour the vegetables with boiling marinade, cover with a nylon lid and put in a cool place. In three days, cabbage with apples will be ready, but as a rule, we crunch it in a day!

Bon appetit, crunch marinated pelyustki with pleasure!

Spicy Cabbage with Horseradish without Instant Oil

Great, original appetizer for any occasion! The taste is spicy, spicy. Lovers of bright taste sensations will appreciate it.

If you like the taste more tender, then you need to reduce the amount of hot pepper and horseradish.

Ingredients:

Cabbage - 1 fork
Carrots - 800 gr.
Beets - 2 pcs.
Hot pepper (chili) - 1 pc.
Horseradish root - 2 pcs.
Garlic - 4-5 cloves
Sugar - 1 tbsp. lies.
Salt - 3 tbsp. lies.
Water - 3 liters.
Vinegar - 1/2 tbsp.
Seasonings / spices - to taste

Cooking:

1. Cut the cabbage into medium-sized pieces to make petals. Transfer to a bowl, sprinkle with salt and knead with your hands. Grate carrots and beets.

2. Now, in the prepared jars (washed and dried), we need to compact the vegetables in layers. Alternating layers - cabbage, carrots, beets. Put the garlic on top.

3. The next step is to prepare the marinade. We take a saucepan, pour in water, add sugar, salt, vinegar, horseradish root and hot pepper. We boil. Pour the jars with boiling marinade and put under oppression for 2 days at room temperature.

We store the snack in the refrigerator, or in a cool place under a nylon lid.

From this amount of ingredients, two 3-liter jars of a bright snack are obtained.

Cabbage pelyustka with carrots in Korean

Spicy, juicy, bright Korean-style cabbage is a super treat! I have had this recipe for a long time, I honestly don’t remember where I got it, but if I did, I would kiss the author! We love this appetizer with the whole family and we advise you to cook it!

Required Ingredients:

White cabbage - 1 kg.
Beets (small) - 1 pc.
Carrot - 1 pc.
Onion - 1 pc.
Garlic - 2 large cloves
Salt - 1 tbsp. lies.
Sugar - 2 tbsp. lies.
Vegetable oil
Vinegar 9% -
Ground black pepper - 1/4 tsp.
Ground red pepper - 1/4 tsp.
Coriander - 1/4 tsp.
Nutmeg - 1/4 tsp.
Vegetable oil - 1/2 cup

Cooking process:

1. We immediately take on the main character of our snack, I hope everyone guessed that this is cabbage. If there are sluggish or damaged leaves, then remove them. We cut the head of cabbage into four equal parts.

2. Transfer to a saucepan and fill with cold water and leave for about 6-8 hours.

3. Then cut into cubes 3-4 cm and put in a deep pan.

4. Sprinkle with seasonings (I sprinkle on the eye), three garlic on a fine grater, add salt, sugar and vinegar.

All spices can be replaced with seasoning for Korean carrots

5. Then three carrots and beets on a special grater, and send them to the pan. We mix vegetables.

Important! For this salad, take hard beets, otherwise it will be difficult to grate.

6. Cut the onion into half rings and send it to a well-heated pan with vegetable oil. We languish onions until transparent.

7. Pour the oil with onions into the pan and mix thoroughly.

8. At this stage, we try the spiciness of the pellet and, if necessary, add spices to your liking. Infuse the snack for 8 hours at room temperature, then store in the refrigerator.

After 8 hours, Korean cabbage is ready! Enjoy your meal!

Cabbage pellets for a 3 liter jar - the easiest recipe

Such an appetizer looks very bright and colorful on the table, but not for long, because it disappears in an instant! It is prepared quickly and simply from the most affordable vegetables, try it and you will cook a vegetable masterpiece.

Required Ingredients:

A head of cabbage (small size) - 1 - 1.5 kg.
Carrot - 1 pc.
Beets - 1 pc.
Garlic - 4-5 cloves

Marinade:

Water - 1 l.
Vinegar 9% - 200 ml.
Sunflower oil - 100 ml.
Sugar - 100 gr.
Salt - 2 tbsp. lies.

Cooking process:

1. We will marinate in a 3-liter bottle, so we need to sterilize it immediately. I will do this in the microwave, because I don’t really want to let steam into the kitchen or turn on the oven because of one jar. I pour a little water into a glass container and send it sideways to the microwave oven (it won’t fit while standing) at the highest power for 4-5 minutes.

2. We have already removed the upper leaves of the cabbage. Now we inspect the forks and if there are damaged or sluggish leaves, we remove them. Cut into small pieces, when they fall apart you will get petals.

I do not use the stalk and base around 3 cm.

3. Peel carrots and beets and cut into rings half a centimeter thick. We shift our vegetable rings into separate bowls.

3. Cut the garlic into thin slices. It will give our appetizer spicy notes.

4. When all the vegetables are cut, we need to put them tightly in a jar in layers. We will have beets as the first layer, carrots as the second, followed by garlic and the largest layer is cabbage. Then again put the beets on the cup and in a circle. In total, I tamp the vegetables in two circles.

6. We take up the preparation of the marinade. We put the enamel pan on the stove, pour in 1 liter of water, vegetable oil, vinegar, put salt and sugar, mix well and bring to a boil.

7. When the marinade boils for several minutes, pour boiling into a bottle of vegetables. Cover with a plastic lid. When the bottle has completely cooled down, it will already have a beautiful saturated beet color, we take it to a cool place or put it in the refrigerator. It will be possible to eat a pellet in a day.

Enjoy your meal!

Marinade without vinegar for instant sauerkraut with beets

Another insanely delicious pink appetizer recipe, but without the addition of vinegar! Of course, such petals will not cook much longer than with vinegar, but it's worth it! We will marinate in a 3-liter jar. But this is not necessary, you can take a larger container. The main thing is that the brine covers the vegetables.

Ingredients:

Head of white cabbage - 2-2.5 kg
Beets - 1 pc. (medium size)

For marinade:

Water - 1 l.
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.

Cooking:

1. Immediately I propose to make a marinade. Add salt and sugar to cold water

mix. Set aside and start chopping vegetables.

2. We cut the cabbage into 2 parts, cut out the head of cabbage in the center, then cut it into cubes. We cut the beets into slices.

3. Fill the bottle with cabbage, not forgetting to shift with a layer of beets. When the jar is full, you can tamp it down with a rolling pin, but don't crush it too much.

4. Fill our packed vegetables with brine, but it may take more than 1 liter, so you can make a little more in advance.

5. Leave the cabbage warm (at room temperature), then it will be ready in 4-5 days. If it is removed in the cold, then it will take much more time from 2 weeks for readiness.

My kids love this snack very much, and I give it to them without fear, because it is prepared without vinegar and spices, but it turns out very tasty and crispy!

Cook with love and good mood!

Delicious cabbage pelyustka with beetroot for the winter under an iron lid

The lucky ones with a large cabbage harvest can close such a salad under an iron lid. Thus, you can stock up on pellets for the whole winter and not worry that vegetables cannot be stored for a long time. I recommend the recipe that I found on YouTube for my friend. She, just the same, has a lot of white cabbage, but there is nowhere to store it. Here I am sharing it with you, I am sure that you will be interested too!

Cook with pleasure!

Quick pelyustka without beets

I also want to recommend a recipe for making pelyustki without beets (beetroot). Although the marinade is almost identical, the appetizer tastes completely different, extraordinarily tasty! Be sure to try it, especially since this is a quick recipe and in a day we serve a pickled gourmet on the table.

Required Ingredients:

White cabbage - 1.5 - 2 kg.
Carrot - 1 pc. (large)
Water - 1 l.
Salt - 1 tbsp. l.
Sugar - 1.5-2 tbsp. l.
Vinegar 9% - 2 tbsp. l.
Coriander (grains_ 1 tsp.
Allspice - 4 sh.
Bay leaf - 3 pcs.

Cooking:

1. We take cabbage forks and cut into sticks (squares). If you have small cabbages, even better - cut them into 6-8 parts. Transfer to a saucepan. Cut the carrots into thin rings (if large, cut into half rings) and spread on top of the cabbage.

2. Then add spices: bay leaf, black and allspice pepper, coriander. I also sometimes add half a teaspoon of cumin seeds.

3. Now it's time to prepare the marinade. Put salt and sugar into boiling water, mix and let boil for 3 minutes. Pour in the vinegar, let it boil, turn off the fire. Add vegetable oil to the pan and pour in the marinade. We put the pellet under pressure, I put a plate on top, and put a liter jar of water on it. Leave until completely cool. When the cabbage has cooled, we take it out to a cool place or send it to the refrigerator.

A day later, we serve an appetizer on the table!

Here are some amazing recipes for incredibly tasty and beautiful appetizers!

This post has come to an end. Write your opinion in the comments, or maybe you have your own proven recipe, it will be very nice to read it.

Don't forget to hit the social media buttons and bookmark the article!

See you soon! Take care of yourself and loved ones!

Cabbage pelyustka is a tasty, crispy and appetizing appetizer that is served as an accompaniment to main courses. The beauty of this dish lies in its simple preparation and affordable ingredients. The process of creating a dish itself does not take more than one hour, and you can use a culinary masterpiece already a few days after the start of pickling.

appetizing petals

Pelyustka is a dish that came to modern culinary from sunny Georgia. In the country of spicy foods, the appetizer is called “Gurian cabbage” and is consumed almost daily. The name "pelyustka", under which the salad is known in the CIS countries, came from Ukraine. Translated into Russian, it means "petal". Indeed, cabbage pieces, often painted in pink, evoke associations with delicate flowers.

An appetizing snack is suitable not only for a daily diet. The dish looks great on the festive table and delights gourmets with its crispy qualities. Juicy, spicy and unusually tasty pelyustka will be an excellent snack for strong alcoholic drinks.

Choice of Ingredients

To make a delicious pelyustka at home, you will need to purchase high-quality white cabbage. The vegetable should not be young. Such cabbage is too tender, and a dish based on it will not turn out so appetizing and crispy. An ingredient that is too large is also not recommended to be used - the appetizer runs the risk of being too tough. An ideal product for salad is an elastic head of medium size. If there is any damage on the surface or inside the cabbage, they should be removed.

A beautiful pink color of the pellet can be achieved using ordinary beets. This ingredient will color the cabbage petals with its bright juice. In order for the dish to acquire a beautiful color, you should purchase the so-called borscht beets. Such a vegetable has a uniform color without light streaks, both outside and inside. In addition to the appetizing appearance, high-quality beets will give the dish a subtle sweetish aftertaste.

To prepare the marinade, you will need a standard set of ingredients: salt, vinegar, sugar, allspice, parsley and water. Additional components are garlic, hot peppers, carrots, coriander, various herbs, vegetable oil, etc.

The most delicious recipes tested by experienced housewives will help you make a delicious appetizer with minimal effort.

A quick way to marinate

If you want the spit to ferment as soon as possible, a quick cooking method will do. A fragrant and crispy appetizer will delight all loved ones gathered at the dinner table, or decorate a family celebration. Petals can be consumed already a day after the start of preparation.

You will need:

1000 g white cabbage;
175 g of beets;
500 ml of purified water;
30 g of sugar;
30 g of salt;
50 ml of table vinegar;
1 medium sized head of garlic;
3 peas of allspice and black pepper.

Cooking guide:

Tip: Instead of table vinegar, you can use apple cider vinegar. The taste of the pellet will be less sharp and will acquire original notes, but it will need 2 times more.

Snack without vinegar

If there are kids or adults in the family who prefer dishes without vinegar, then pickled petals prepared according to this recipe will definitely appeal to them. It is very easy and quick to pickle the pelustka in this way. Even a novice hostess who does not have any culinary experience will cope with such a task.

Products:

1250 g cabbage;
200 g of beets;
15 g of sugar;
20 g coarse salt;
500 ml of drinking water;
5 peas of allspice.

Step by step process:

Advice: several times a day, you should drain the carbon dioxide accumulated in the jar. To do this, just open the lid for a few minutes. Thanks to this procedure, the snack will not be bitter and will acquire a pleasant aroma.

spicy cabbage

If the family loves dishes “with a twinkle”, then you can cook a spicy pelyustka with beetroot. The recipe involves the use of hot pepper and garlic. The hot pickling method will make the leaves moderately soft, but quite crispy.

You will need:

225 g carrots;
300 g of beets;
1500 g of white cabbage;
2 large heads of garlic;
3-4 hot peppers;
750 ml of water;
40 g coarse salt;
105 g sugar stove;
5 laurels;
110 ml of vinegar 9%;
5 peas of black and allspice.

Cooking guide:

Tip: the amount of garlic and hot pepper can be adjusted to your liking.

Pelyustka for the winter

A tasty and appetizing snack can be prepared for the winter. The cooking process will become a little more complicated due to sterilization and twisting of cans. Despite this, such a salad is very popular, because such a preparation is very convenient in the absence of time or the unexpected arrival of guests. A recipe for cabbage for the winter will help make a delicious delicacy for long-term storage.

Products:

800 g of beets;
3000 g of cabbage;
400 g sweet carrots;
2 large heads of garlic;
300 ml of table vinegar;
130 g of rock salt;
310 g of granulated sugar;
6-8 bay leaves;
5 liters of water;
10 peas of allspice;
1 tablespoon of vegetable oil per 1 jar.

Step by step process:

Tip: too small cabbages can be pickled in the form of quarters.

Georgian cabbage in Gurian style

The bright spicy taste of the pellet, as well as its appetizing appearance, have long gained popularity in many countries. Gurian cabbage is distinguished by its sharpness and dizzying aroma of the spices used for its preparation. Preparing such an appetizer is as simple as its famous counterparts. Small heads of cabbage are suitable for creating a Georgian-style pellet.

You will need:

1-2 hot peppers;
1500 g cabbage;
1 head of garlic;
750 g of sweet beets;
15 g celery;
15 g of granulated sugar;
45 g of rock salt;
1250 ml of drinking water;
15 ml of apple cider vinegar;
3 peas of allspice;
2 laurels;
5 g coriander seeds.

Cooking guide:

Tip: Georgian dishes encourage a lot of spicy spices and herbs. You can experiment with these components at your discretion.

Subtleties of cooking

Pelyustka is a delicious snack, loved by many for its beautiful appearance, magical aroma and extraordinary taste. Cooking cabbage does not require special skills or great culinary experience. However, in order for the dish to turn out crispy, juicy and give real pleasure to all tasters, you should know some of the subtleties of creating an appetizer:

Pelyustka will be an excellent treat for a festive feast or an addition to a traditional dinner. Delicious and healthy cabbage diversifies the daily diet and will appeal to all family members. Bon appetit and the most crispy pelyustka!