Recipe for spicy cabbage with beet slices. Pickled cabbage with beets (instant cooking) – harmony of taste

I was interested in the recipe for its simplicity; even a schoolboy could handle it, so it was decided to cook it. Pickled cabbage with beets is prepared within 24 hours. After a day you can already eat it, but cabbage gains its specific piquancy after another night.

According to the recipe, vinegar is used in the marinade, but I took vinegar essence - 1.5 tablespoons per liter of water. Instead of large beets, I have two smaller ones.

To prepare pickled cabbage with beets, take all the products on the list.

Prepare vegetables. To do this, chop beets, capsicums, and garlic at random.

Cabbage is usually cut into large chunks, but I think you can follow your own preferences here.

For the marinade, mix salt, sugar in a liter of water, add peppercorns and bay leaves. Bring to a boil until the sugar and salt dissolve completely. Remove from heat and add vinegar or essence.

Take a convenient container for marinating so that it does not burst from hot water. Place cabbage, beets, and garlic there.

Pour in the hot marinade and stir.

Cover the container with a plate and place the weight. At first it may seem that there is not enough liquid, but after a certain time it will become much more. Leave the cabbage in this form at room temperature for about 6-8 hours. Place in the refrigerator overnight. Since the smell of garlic is present here, the container can be covered with a lid or the cabbage can be transferred to a regular jar and closed.

And the next day, pickled cabbage with beets can be cut into smaller pieces and served.

Bon appetit!

White cabbage with beets is a rather successful and popular combination, and is often found in various homemade preparations. Cabbage is low in calories and very important in the human diet, and is also quite accessible throughout the year. Juicy forks are used to make salads, snacks, and salty pickled cabbage with beets... A special additive – beetroot – colors the dish in its own characteristic color and adds richness of taste. When consumed, you can treat yourself exclusively to cabbage, but Bordeaux, like garlic, is simply removed. In addition, greens, sweet peppers, onions and many other components are also added to these vegetables, designed to enrich the overall taste of the recipes. Preservation preserves dishes, the microelements they contain and their overall nutritional value.

For the first culinary method of pickled corking, you will need a kilo of cabbage, 2 beets and carrots, a couple of cloves of garlic, 200 ml of apple juice, 50 ml of vegetable oil, 120-130 g of granulated sugar, 3 tbsp. salt. Garlic can be omitted if it is intended to be a dietary dish or if eaters do not like spicy snacks. The preparation is done quite quickly, and at the height of the vegetable ripening season, this recipe will come in handy.

One of the important roles in marinating is played by a delicious marinade filling. It is thanks to it that the components are imbued with juiciness and delicious aromas. To make the solution, take a liter of water, salt, sugar and ocet. The container with the contents is placed on the stove and brought to a boil, stirring and simultaneously dissolving the ingredients. For each recipe for pickled cabbage with beets the filling is prepared individually. But still, spicy spices will not be superfluous in it.

The head of cabbage is cut into squares measuring 2*3 cm. After which the cuttings are placed in an enamel bowl and kneaded by hand until the petals separate. The carrots are peeled, washed and chopped into bars. The beets are thoroughly washed, peeled and cut into neat slices. Garlic cloves need to be peeled and cut into several slices.

The container for pickling will be a three-liter glass jar, which is washed and dried. The components of the dish are folded into it in layers: squares of cabbage, carrots and beets, garlic, etc. layers are repeated until the top of the container. You should get 3-4 alternations, kneading the ingredients tightly with your fingers. Finally, pour in 2 tbsp. vegetable oil.

The marinade is poured in last after the oil. By the time it is needed, the filling should have cooled down. The jar is not tightly covered with a nylon lid and left at room temperature for 2 days, and only after that the container is closed more tightly. Pickled cabbage with beets for the winter It is kept in the refrigerator for a day and then transferred to a cool place for final ripening. All vitamins are preserved in the finished vegetable mixture. In addition, the appetizer goes well with various side dishes. You can treat yourself to it after three days, or it’s better to keep it until it gets cold, and only then enjoy such a delicacy.

Nutritionists recommend consuming such a product as cabbage daily. Its benefits are simply invaluable. The main advantage of cabbage is its low calorie content and a storehouse of minerals and vitamins. In autumn and winter, a snack in the form of pickled cabbage is good. At this time, late varieties of cabbage are always on sale. This is what turns out to be the most delicious in preparations. This dish complements all the others well, regardless of whether it is meat or fish, potatoes or cereal products. Cabbage and beets are marinated quickly and can be consumed within a day. It can be stored in the refrigerator for quite a long time.

Ingredients for marinating:

head of cabbage;
beets - a couple of root vegetables;
head of garlic.

Ingredients for marinade:

1.5 l of water;
220 gr. vinegar;
230 gr. granulated sugar;
2-3 pcs. bay leaf;
allspice and black peppercorns, 7 grains each;
cloves - 5 pcs.;
20 gr. salt.

Depending on the portion, all ingredients can be proportionally reduced or increased.

How to make quick-cooking pickled cabbage with beets

Divide the head of cabbage in half, remove the stalk and cut into large pieces.

Peel the beets and cut into thin slices: it is this that gives the beautiful color to the marinade.

Prepare the garlic by peeling it into cloves.

Place all the ingredients in a container that is not afraid of boiling water, because you will have to pour the hot marinade over the vegetables.

Distribute the cabbage and beets alternately in layers.

Between them are cloves of garlic.

Prepare the marinade: bring water to a boil.

Add sugar:

Salt:

Black peppercorns and dried cloves:

Boil for 2-3 minutes, add vinegar and turn off the heat.

Immediately pour the prepared marinade over the cabbage, press it (alternatively, cover it with a plate and place a liter jar of water on top) so that all the vegetables are covered with it.

As soon as everything has cooled down, place the bowl with pickled cabbage in a cold place. And the very next day you can eat it.

The result is pickled cabbage with beets that has a sweet and sour taste, is crispy and has a beautiful color. If someone likes a spicy taste, then it is permissible to add hot pepper. Many people pickle not only beets, but also carrots along with cabbage. Vegetables prepared in this way will retain their main beneficial properties: vitamins, minerals and fiber. Therefore, cook this dish more often, because it is not only tasty, but easy to prepare and also budget-friendly.