Pickled cabbage with beetroot and carrot. Pickled cabbage with beets and instant carrots in jars

29.09.2019 Fish dishes

Step 1: prepare the ingredients.

Cut the stalk of cabbage with a sharp knife, peel the carrots and beets. Then wash the vegetables under running water, pat dry with paper towels to remove excess fluid and chop. Put the cabbage on a cutting board, cut into 2 parts and cut into large squares with an approximate diameter of 3 by 3 centimeters, up to 5 - 6 millimeters can be larger. Put the cabbage in a deep bowl.

Cut beets into thin slices of arbitrary shape and thickness up to 1 centimeter or long strips with an approximate diameter of up to 1 centimeter. Place the beets in a deep bowl.

Grate the carrots on a coarse grater directly into a deep plate.

Peel the garlic, put half of the total mass on a chopping board, and chop with small pieces of arbitrary shape and a diameter of up to 0.5 millimeters, leave the other half whole, uncut, put the garlic in a separate deep plate.

Step 2: combine the ingredients.

Divide all ingredients into 4 approximately equal portions, do it by eye. Take a large enameled clean pan and lay the vegetables in it in layers. First, put cabbage at the bottom of the pan, then beets, after carrots and sprinkle with chopped garlic. Repeat the layers until you have finished all the ingredients, you should get about 4 layers of each component. Place garlic cloves on top of all vegetables.

Separate half from the total mass of salt and sugar and sprinkle them on top of garlic.

Let the vegetables brew and let the juice flow for 20 to 30 minutes, and meanwhile, boil the marinade.

Step 3: Cook the marinade.

Turn the stove on to a medium level and place a large pot on it with the right amount of clean distilled water. Bring it to a boil and pour the rest of the salt and sugar into the water. Also put in the pan the required amount of spices, a leaf of laurel, peppercorns and peppercorns. Let the water boil with spices for 5 to 6 minutes and turn off the stove. Pour the right amount of vinegar into hot boiling water, add vegetable oil and mix the mass with a tablespoon until smooth.

Step 4: pickle the cabbage with beets.

Pour the vegetables with a hot marinade, put a piece of clean sterile gauze on top of the vegetables, lay a plate on top and press on it with your hands so that the marinade rises, repeat this procedure 2 to 3 times so that the vegetables are rammed denser. Then, for the last time, press down the plate with your hand and put oppression on it. In the form of oppression, you can use a two or three liter jar filled with salt or ordinary running water. Infuse cabbage for 3 to 4 days at room temperature, in a warm place not accessible to drafts. After the right time, lay the cabbage tightly in sterilized dry jars, helping yourself with a tablespoon, close the jars with plastic lids, put them in the refrigerator and insist on cabbage for another 1 - 2 days. Cabbage is ready, it's time to taste it.

Step 5: serve the pickled cabbage with beets.

Pickled cabbage with beets is served chilled in a salad bowl or in a deep plate. A great snack for such aperitifs as vodka, homemade moonshine. Also, this type of cabbage can be served as a salad, especially this dish, will be indispensable in the cold winter season, when people begin a global lack of vitamins. Pickled cabbage with beets can be served with stewed vegetables, boiled pasta, rice and mashed potatoes, and you will lick your fingers with fried potatoes! Enjoy cooking and eating this yummy! Bon Appetit!

- - If the dimensions of your refrigerator allow you to accommodate a large pan, then you can not pack the workpiece in jars, just replace the gauze with a new sterile one, cover the pan with a lid, put in the refrigerator and take out as needed.

- - Sometimes chili peppers are added to this type of cabbage, no more than 2 pieces for the above amount of ingredients, and only if you are sure that this dish will not, there are children, since the cabbage is quite sharp even with 1 chili pepper.

- - The amount of vinegar can vary depending on what kind of taste effect you want to get. If you want the workpiece to be more acidic, add 2 tablespoons of vinegar, but do not forget that you can acidify your dish.

- - In this type of preparation you can add any spices you like that are suitable for dishes from vegetables, it can be cloves, cinnamon, dried dill, parsley, paprika, you can also add celery root for spiciness and greater flavor, for a larger crunch a couple of sheets of cherry, oak and currant.

Sauerkraut with beets in jars in large pieces

Harvesting sauerkraut with beets, chopped in pieces in jars is very convenient, because at the same time, it does not lose its appearance, remains juicy, crispy, and also changes color bright burgundy. Storing the roll-up is also convenient and for a long time, because a tightly closed lid prevents the development of bacteria in the jar and spoilage of the product.

All we need for cooking:

A head of cabbage, small in size, about two to three kilograms;
Large beets;
Large carrots;
Garlic, one large or two small heads;
A little more than half the granulated sugar;
Two tablespoons of common table salt
A few peas of black pepper;
Sunflower oil - depending on the number of cans, one tablespoon each;
A few leaves of parsley;
Half a glass of vinegar;
One liter of drinking water.

Cooking:

We start with cabbage. We thoroughly wash it and begin to clean it from the topmost layer of leaves.
Attention to hostesses: I do not recommend using cabbage of early varieties for cooking. Onane will give a crunch during conservation and will be too loose and not juicy. In addition, in later heads of cabbage there will be more useful substances.
Cut the head into two equal parts, and then each of these parts into six to eight equal parts so that we get rectangles.
Wash the red beets. The fruit also should not be very young, otherwise you risk spoiling the dish. We clean the beets and cut it in half, and each half into slices is medium sized.
Rinse and clean the carrots. There can be two options for slicing a vegetable: grate it on a coarse grater or, like beets, cut into slices. I usually use the second method, but this is at your discretion.
Wash the garlic and cut it lengthwise into thin slices.
Advice for you: I do not recommend using a garlic squeezer in this recipe, because in this case garlic does not convey its taste and aromatic properties very well.
We mix all the chopped vegetables in one large pan and mix thoroughly so that the mixture in the jars looks uniform. We put vegetables in jars.
This step is devoted to the preparation of marinade. Add sugar, salt, pepper, lavrushka to the water, leave to cook for about five minutes. Add vinegar and the marinade is ready. Pour the resulting liquid to the edges of the jar, cover with lids, wrap it in a blanket and allow to cool to room temperature.

For those who want to see firsthand how to cook this dish, I suggest watching the video:

If you wish, after two days you can already enjoy what a very tasty sauerkraut with beets did you get. Bon Appetit!

Georgian sauerkraut with beets

Ingredients to be prepared:

Average-sized cabbage weighing about 2.5-3 kilograms;
Large beet root crop weighing about 1-1.5 kilograms;
A few red peppers to spice up the dish;
Two small heads of garlic;
Two bunches of fresh celery;
Salt - two to three tablespoons;
Drinking water - about two liters.

We start to cook:

The peculiarity of this leaven is that the marinade when pouring into jars is not hot, but rather cold. Therefore, the first cooking step is not dedicated to preparing vegetables, but to preparing brine. We put a pot of water on the gas and begin to boil the water. After the bubbles appear in it, add two tablespoons of salt, cook for literally one minute and turn it off. Leave the salt water to cool to room temperature.
We turn to the harvesting of vegetables. Thoroughly wash the forks of cabbage and cut it into two equal parts. Each of the resulting halves is cut into pieces, another three or four equal parts. Small pieces will help the cabbage soak up the beetroot juice and stain during pickling.
Thoroughly wash and clean the beets. Cut it into thin circles. This can be done using a grater, or you can manually, as you wish. I use a grater, then the circles are thin and of equal size.
Wash and peel the garlic and red pepper. You should be careful with garlic, I do not recommend passing it through the garlic squeezer, it is better to cut it into several parts so that it better retains its taste and aromatic qualities. Cut red pepper into rings.
We take cans and begin to lay vegetables. First beets, then cabbage, and so on in order, adding also garlic, pepper rings and celery, previously mashed in hands, the topmost layer is again beetroot.
Fill the cans with brine to the very neck, add a little more salt to taste and close the lid.

In three to five days, the dish will be ready, and you can please yourself and your loved ones!

Recipe for sauerkraut with beets, like my grandmother's - with vinegar

Recipes for sauerkraut with red beets with the addition of vinegar and without it have the same number of lovers, therefore, today I will tell you about both options, and you decide for yourself which one will become a permanent dish on the table.

We prepare the ingredients for future sourdough. We will need:
Forks of medium-sized cabbage, weighing up to two kilograms;
Two medium carrots;
Garlic - one middle head;
Beet root crops weighing up to about 1.5 kilograms;
Drinking water - liter;
Sugar sand - three fourths of a glass;
Two tablespoons of table salt;
Lavrushka - two pieces;
Flavourless sunflower oil - one glass;
A little hot pepper to taste;
Black pepper peas - a few pieces;
Six tablespoons of vinegar.

First, thoroughly wash the forks of cabbage and chop it in half. We cut each of the halves into several identical small parts.

Thoroughly wash and cut the beets. We cut it lengthwise into a large straw of approximately the same size.

Wash and clean the carrots. We cut it in exactly the same way as beets into large straws.

We take the washed and peeled head of garlic and cut it along either into straws or across into plates, as you like. The main thing is not to pass the garlic through the garlic squeezer.

Cooking marinade. In the water we add lavrushka, salt, granulated sugar, pepper, sunflower oil and cook until the mixture boils. After that, turn off the gas under it and add vinegar.

Pour the resulting marinade into the banks, cover them and leave to cool for a day. After 24 hours, you can already taste the resulting dish.

Vinegar Free Option

The second option for cooking sauerkraut with beets - without vinegar. This recipe is also very popular, but I will tell you how to cook it below.

We prepare the following ingredients:

A small head of cabbage weighing up to two kilograms;
Two pieces of small beets;
Two medium-sized carrots
Two pieces of garlic heads;
Sugar - a tablespoon without a hill;
Salt - two tablespoons;
Four pieces of allspice;
Half hot pepper;
Five leaves of lavrushka;
Two liters of drinking water.

My head, remove the top layer of leaves, cut into two equal parts. We put each part on the side of the cut-off and cut into about 6-8 identical parts.

Beets and carrots for this recipe should be cut into small strips. We wash the fruits and either rub or cut the beets and carrots very finely.

We fill the banks. First we put the garlic, which was previously chopped or crushed, then beets, carrots, cabbage, spices in turn.

We put water on gas, add sugar, pepper and salt to it. Cook everything to a boil, turn it off and let it cool slightly.

Now the brine can be added to the jars, tightly close the lids on top and let cool for a day. The next day, open the cans and by clicking on the contents with a spoon or fork release the accumulated air. Cork again and leave for four days. Very soon, sauerkraut with beets will be ready!

Armenian sauerkraut

Armenia shares another recipe for sauerkraut with beets. I will talk about the features of the preparation in the following recipe.

Ingredients for the dish:

Two small or one medium forks, not exceeding a weight of 2.5 kilograms;
One little beetroot;
Garlic - one clove;
Two pieces of chili pepper;
Celery root;
Three liters of drinking water;
Half a teaspoon of cilantro;
Pepper - a dozen peas;
Lavrushka - two or three pieces;
Six tablespoons of table salt;
Half a stick of cinnamon.

Cooking:

Cooking brine. We put water on the gas, immediately add all the spices to it, wait until the water reaches the boiling point. Turn off the gas and let cool.
Wash the heads of cabbage, clean them from the upper layers of the leaves and cut into four equal parts. Wash and cut the carrots into circles.
Wash the beets and clean them, cut into thin plates using a grater or by hand. Rinse the roots thoroughly and cut.
Alternately in the jars we put cabbage, carrots, beets and spices. Pour the mixture with marinade, cover with cabbage leaves and leave for several days under load.
After several days, we remove the banks in the cellar or other cold place.

Korean Beetroot and Beetroot Recipe

Like most Korean dishes, this recipe has a pungent taste, so lovers of piquant workpieces will especially like it.

For the recipe we will need:

Cabbage of medium size, up to 2 kilograms;
Beets are small in size;
Lavrushki three or four pieces;
A few cloves of garlic;
Drinking water - one liter;
3 tablespoons sugar;
3 tablespoons of salt;
One second cup of table vinegar;
Pepper peas - a dozen pieces.

Cooking steps:

Thoroughly wash the head of cabbage, cut it in half, and then each part into six more parts.
We also thoroughly wash and clean the beets, cut them into small strips or three on a coarse grater, as you wish.
Wash and peel the garlic thoroughly, cut into several slices, with plates. We put all the vegetables in a large container and mix.
We are engaged in the preparation of marinade. We put water on the gas, after boiling add sugar, salt, lavrushka and pepper. Cook for another ten minutes, clean the water from sheets and pepper, then pour the vinegar.
We put the mixture in jars, pour the marinade in them. For 24 hours, let the banks cool, and then put in the refrigerator.

Now you can try the resulting dish, bon appetit!

Gurian

Now I will tell you about another option how to ferment sauerkraut with beets in Gurian style. This is another Georgian recipe for a 3 liter jar, but with a slightly different taste.

Ingredients for cooking:

Head of cabbage - 2 pieces;
Two small pieces of beetroot;
Red pepper - 1 tablespoon;
Apple cider vinegar - 1 glass;
Salt - 2 tablespoons of tablespoons;
Two small cloves of garlic;
Sugar sand - about 1 cup;
Salt - two tablespoons;
A little more than one second cup of odorless sunflower oil;
A liter of clean, drinking water.

How to cook:

We wash both the cabbage fork and cut them into small pieces to make rectangles.
We rinse and peel the beets, wipe on a coarse grater or cut into plates manually.
Thoroughly wash off the dirt and peel the garlic, cut it into medium-sized slices.
We are engaged in the preparation of marinade, for this we put water, pour in it pepper and spoons of salt and granulated sugar. After the mixture boils, pour in the vinegar.
Lay the vegetables in cans in layers. We pour the mixture into them, allow to cool, after that already store them where you see fit, but always away from sunlight and heat.

Today I shared with you wonderful proven recipes for sauerkraut with beets, like my grandmother's - in large pieces in jars, in Georgian, without vinegar and others. I hope you and your family enjoy the dishes you prepare. I wish you good luck and inspiration!

The most common vegetable that is found in almost any housewife is cabbage. It is great for winter stocks. Since, no matter what treatment it succumbed to, it retains all the trace elements and useful vitamins.

Pickling is one of the popular ways to preserve various vegetables, including cabbage. On the Internet there are many photos and videos of recipes on how to cook pickled cabbage.

And you can use a variety of varieties of cabbage: cauliflower, Brussels sprouts, broccoli. And everyone adds auxiliary ingredients to their taste: cumin, horseradish, onion, hot pepper, honey, lemon juice.

Today we will consider the most interesting and delicious ways to make homemade blanks of white cabbage and beets.

There is a quick way to cook beets with cabbage. The recipe is famous under the name "Pelyustka" (in Ukrainian "petal"). Most likely, the people gave this name due to the fact that pickled cabbage with beets in large pieces remotely resembles rose petals.

The calorific value of such a product is low, so it can be safely added to your diet for all losing weight.

Pickled cabbage with instant beets

Ingredients

Servings: - +

white cabbage4 kg
beet 220 g
garlic 9 cloves
bay leaf 2 pcs.
allspice 9 pcs.
water 2 l
salt 4.5 tbsp
sugar 4.5 tbsp

Per serving

Calories 26 kcal

Proteins: 1 g

Carbohydrates: 6 g

30 minutes. Video Recipe Print

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Armenian beetroot and sauerkraut recipe

An ordinary vegetable can be given a new taste with the help of recipes of Armenian cuisine.

Time for preparing:60 minutes

Servings Per Container: 35

Product energy value

Per 100 g of finished product:

calories - 38 kcal;
proteins - 1 g;
fats - 0 g;
carbohydrates - 8 g.

Ingredients

cabbage - 2 kg;
garlic - 1 clove;
carrots - 1 pc.;
beets - 2 pcs.;
hot pepper - 2 pcs.;
parsley and celery root - 50 g each;
cherry - 100 gr;
cilantro - 1 bunch.
water - 3 l;
salt - 150 gr.;
peppercorns - 10 pcs.;
bay leaf - 3 pcs.

Cooking steps

Pour water into a saucepan, bring to a boil. Add bay leaf, salt, pepper and leave to cool.
We clean the cabbage from the upper layers. Gently remove the stump. Cut into four parts.
Peel and cut the carrots.
Peel the garlic and pepper. We clean the beets and cut them into thin slices. We divide parsley and celery into four parts.
We begin to lay layers of cabbage, then slices of vegetables, then beets and other vegetables. The last layer is also laid out from cabbage leaves.
Fill with a cooled marinade and put under oppression at room temperature for 5 days, then put it in the refrigerator.

Cooking spicy pickled cabbage with beets

The severity is inherent in the hot Georgian people. So the spicy cabbage and beetroot recipe in the marinade was borrowed from there.

Time for preparing:20 minutes

Servings Per Container: 4

The energy value

Per 100 g of finished product:

calories - 30 kcal;
proteins - 6 g;
fats - 0 g;
carbohydrates - 9 g.

Ingredients

cabbage - 1 pc.;
red hot pepper - 1 pc.;
beets - 1 pc.;
garlic - 2 heads;
30% vinegar - 2 tbsp .;
salt - 1 tbsp;
sugar - 1 tablespoon

Cooking steps

We clean and wash the vegetables.
Cabbage must be cut into large squares or slices.
Chop beets and peppers into thin slices.
Put in a saucepan in layers, pouring with garlic and dill (parsley). You can use glass jars with nylon caps.
Boil a liter of water, where to add sugar, vinegar, salt.
Pour vegetables with this brine and leave in a dark warm place for 2-3 days.
After the cabbage is ready, it must be removed in a cool place.

Recipe for Pickled Cabbage with Beets and Carrots

This recipe differs from the above except for the presence of carrots, but it is this product that will give you new taste sensations and diversify your preservation.

The recipe is more familiar to the people as pickled cabbage with Korean beets or in beet marinade.

Time for preparing:20 minutes

Servings Per Container: 4

The energy value

Per 100 grams of finished product:

calories - 34.08 kcal;
proteins - 1.20 g;
fats - 0.04 g;
carbohydrates - 8 g.

Ingredients

cabbage - 1.5 kg;
beets - 400 gr.;
carrots - 200 gr.;
garlic - 1 head.
9% table vinegar - 150 ml;
sugar - 150 gr.;
salt - 2 tbsp .;
bay leaf - 4 pcs.;
black peppercorns - 2 pcs.;
vegetable oil - 2 tbsp.

About six liters of pickled cabbage with beets goes to the above amount of vegetables. Therefore, given the amount of vegetables, the marinade will need three liters.

Tip: Banks are easier to use narrow and tall. Also, to reduce cooking time, you can mix all the ingredients in a bowl and simply pour into a jar, while tightly laying.

Stages of cooking cabbage

If the head is too big, cut it into squares. If the cabbage does not differ in size, then it is enough to cut into quarters. Such quarters can be pickled, for example, in three-liter jars.
Grind garlic, carrots and beets in a convenient way for you. From them we need only aroma and color.
To prepare the marinade we take water, salt, sugar, pepper, lavrushka and mix everything. We put to boil on the stove. When everything boils, remove from heat and pour vinegar. It is necessary to cool the mixture to a warm temperature.
While the marinade is boiling, it is necessary to prepare the container for our cabbage. For starters, of course, you need to succumb to sterilization jars.
Now we lay the vegetables in layers: cabbage, carrots, beets, garlic and repeat again to the top.
After the marinade has cooled, pour the cabbage to the very top.
Pour with vegetable oil. The only thing to remember is that the smell of oil should not be.
After that we twist the lids and put in a dark place, after 5 days the pickled cabbage is ready.

Such cabbage can also be stored all winter. The color of the marinade is a beautiful beet color.

This recipe can be used for red cabbage. The composition is the same, everything is similarly performed. It turns out delicious pickled purple cabbage.

Such recipes of pickled cabbage with beets are striking in their simplicity in cooking and versatility. Cabbage can be a complement to porridge, pasta, and potatoes in any form of cooking. Also with meat, the combination of such an appetizer is simply incomparable.

And there is no need to finalize the salad, it is appetizing in itself and does not require the addition of any sauces, spices or seasonings.

Observe all proportions and cooking conditions. Then you will get a good salty appetizer, which perfectly diversifies the menu.

Spicy, pungent smelling pickled cabbage slices with beetroot are indispensable on any everyday and festive table. Such a piquant taste is incomparable!

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A product such as cabbage, nutritionists recommend consuming daily. Its benefits are simply invaluable. The main advantage of cabbage is low calorie content and a storehouse of minerals and vitamins. In autumn and winter, a snack in the form of pickled cabbage goes well. Late cabbage is always on sale at this time. That it turns out the most delicious in the workpiece. This dish well complements all the others, regardless of whether it is meat or fish, potatoes or cereals. Cabbage with beets is pickled quickly, after a day it can be consumed. It is stored in the refrigerator for a long time.

Ingredients for pickling:

head of cabbage;
beets - a pair of root crops;
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 pepper with 7 grains each;
cloves - 5 pcs.;
20 gr. salt.

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

How to cook pickled cabbage with instant beets

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

Peel and cut beets into thin slices: it is she who gives the marinade a beautiful color.

Prepare the garlic by peeling it on its teeth.

Put all the ingredients in a dish that is not afraid of boiling water, because you have to pour the vegetables with the hot marinade.

Distribute cabbage and beets in succession layers.

Between them are cloves of garlic.

Prepare the marinade: bring the water to a boil.

Add sugar:

Salt:

Black peppercorns and dry clove umbrellas:

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

Immediately pour the cabbage with the prepared marinade, make oppression (as an option - cover with a plate, and put a liter jar of water on top) so that all vegetables are covered with it.

Once everything has cooled, put the dishes with pickled cabbage in a cold place. And the very next day you can eat it.

It turns out pickled cabbage with beets sweet-sour taste, crispy and beautiful color. If anyone likes a pungent taste, then it is permissible to add hot pepper. Many, along with cabbage, pickle not only beets, but also carrots. 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.

This method of salting cabbage with vegetables is originally Siberian, but its name comes from the Ukrainian word "pelyustka", which translates as a flower petal. It is these associations that come to mind when square pieces of cabbage leaves are painted in a rich purple color. The housewives will also be pleased that, according to most pickling technologies, cabbage, the cabbage and beetroot will be ready no later than in a day.

Cabbage dumplings with beets - the fastest way

This recipe will help with a minimal investment of time to get crispy appetizing cabbage leaves similar to May rose petals, and you only need to prepare:

2000 g of white cabbage;
350 g beets;
1000 ml of drinking water;
60 g of salt;
60 g of granulated sugar;
10 peas of pepper (5 - black and 5 - allspice);
3-4 bay leaves;
100 ml of vinegar.

The recipe in stages:

Cut the cabbage forks into squares, having previously disposed of the stumps. Chop the beets into strips, and cut each clove of garlic into several pieces. Mix the vegetable component of the workpiece and fold it into a glass jar of a suitable size. The container must be clean, but it is not necessary to sterilize it.
Boil the filtered liquid prepared for brine, pour salt, sugar, and spices into it. Let the mixture boil for ten minutes, then strain to extract spices, add vinegar and cool slightly.
Pour warm boiled solution into a jar of vegetables for pickling. Remove the cooled container with cabbage workpiece to the shelf of the refrigerator, where it can withstand exactly one day.

Recipe without vinegar

If the family loves crunching with beautiful pink petals of cabbage, it is better to cook it without vinegar and a lot of spices.

In this case, the composition of the products will be required for one three-liter bottle:

2500 g of cabbage;
400 g of beets;
1000 ml of water;
30 g of salt;
30 g of granulated sugar;
allspice as desired.

Kvassim cabbage with beets:

After removing damaged, sluggish leaves from the cabbage head, remove the stump and chop the leaves with squares with sides of three to four centimeters. Cut the peeled beets in half and then thin semicircles up to 5 ml thick.
Fold the cabbage squares in a dry clean bottle, alternating them with beet slices. In order for the pill to come out elastic and crunchy, when laying in a container for pickling, do not tamper and mash it.
For brine in cold but boiled water, dissolve salt and sugar crystals, add pepper. Pour vegetables with the resulting solution.
Set the cabbage with cabbage in a convenient depth bowl or plate of a suitable diameter and leave to ferment for 5-7 days in the kitchen. All this time we do not forget to release carbon dioxide, which is released during the fermentation process so that the finished product is not bitter, but has a pleasant smell.

Spicy cabbage beetroot

Fans of acute gastronomic sensations will appreciate the spicy cabbage recipe with garlic and hot pepper, pickled in a hot way.

The number of products needed to prepare a two-liter jar will be as follows:

1000 g of cabbage;
200 g of beets;
150 g carrots;
2-3 pcs. hot pepper;
head of garlic;
500 ml of water;
70 g of granulated sugar;
25 g of salt;
70 ml of vinegar;
3 bay leaves;
3 peas of allspice and black pepper.

Working process:

Rinse, peel and chop vegetables: cabbage - 3 cm squares, beets - thin semicircles, carrots and peppers - thin circles and rings, garlic - each clove in half lengthwise.
At the bottom of a clean container for salting, put a little burning root mixture, on top - a layer of cabbage. Repeat until the container is full.
In water, add all the ingredients for the marinade, except for vinegar. Bring to a boil and completely dissolve the grains of sugar and salt. After 3-4 minutes of boiling, remove from the stove and pour vinegar.
Pour hot salt solution with spices to vegetables and leave the container at room temperature. After 2-3 days, the cabbage marinated with the dips will be ready. The place of storage of the finished product is a shelf in the refrigerator.

In Georgian

Georgian cabbage with beets is known far beyond the borders of Georgia. She gained such popularity due to the beautiful color of the petals, bright and piquant taste.

To prepare a snack you need to take:

3000 g of cabbage;
1,500 g of beets;
2-3 hot hot peppers;
2 heads of garlic;
30 g of celery greens;
90 g of salt;
2500 ml of water;
30 g of sugar;
15-30 ml of apple cider vinegar;
5-6 peas of allspice;
3-4 bay leaves;
5 g coriander grains.

Salting Method:

Each forks of cabbage, depending on the size, cut into 8-12 slices, then each slice still divided across into 4-6 parts.
Chopped prepared (washed and peeled) beets, peppers and garlic into thin rings. Celery can be used without chopping whole branches.
Spread cabbage and chopped vegetables with a couple of sprigs of greens in a container for pickling. Repeat layers until the ingredients run out. In order for the finished cabbage to get a saturated bright color and painted even between the leaves, it must not be chopped coarsely, and the ratio of cabbage and beets should be kept in a 2: 1 ratio.
To prepare the pickling liquid, add salt, sugar and other spices to the water. Bring everything to a boil, remove from heat and pour vinegar. Pour vegetables with a hot solution, put a little oppression on top of them so that they do not float.
Maintain cabbage for 24 hours in a warm place, then put it in the cold and after 2-3 days you can serve it to the table.

Beetroot daily pill

If you really want to enjoy delicious pink cabbage petals, and there is no desire to wait, the following recipe will help out:

2000 g of white cabbage;
300 g of table beets;
100 g carrots;
30 g of garlic;
1100 ml of drinking water;
150 ml of vinegar 9%;
50 g of salt;
150 g of granulated sugar;
100 ml of vegetable oil;
3 bay leaves;
3 peas of allspice.

Salting cabbage with pills step by step:

The process begins with the preparation of vegetables. With carrots and beets, cut a thin layer of peel, wash the root crops and cut them into thin slices or cubes.
Remove the husks from the cloves of garlic, chop them with thin plates. From the heads of cabbage we remove the upper leaves, cut the stalk, and cut the leaves suitable for salting into small squares.
We take a clean dry glass three-liter jar, lay down cabbage squares, thin slices of beets, carrots and garlic in layers. Last do beetroot-carrot layer.
Now a quick pickle. For him, boil water with salt, sugar, bay leaves and pepper. After three minutes of boiling, we take out the lavrushka, pour in the vegetable oil and vinegar.
Pour the cabbage with the resulting hot liquid so that the vegetables completely drown in it. Leave the container for 12 hours on the kitchen table. As soon as the time runs out, we proceed to the tasting.

The ratio of vegetables, spices and other ingredients is as follows:

1500 g cabbage:
300 g of beets;
120 g carrots;
25-35 g of garlic;
1000 ml of drinking water:
60 g of sugar;
5 g of salt;
100 ml of sunflower oil;
60-100 ml of vinegar;
1-2 bay leaves;
2-3 buds of cloves;
3 g of caraway seeds.

Pickling sequence:

Cut the juicy cabbage leaves into squares of the desired size, grate the carrots and beets with a Korean grater or ordinary coarse grater, turn the garlic into thin plates. After grinding, put these ingredients in one container and mix.
Now is the time to roll up your sleeves and boil the marinade. Dissolve sugar and salt in water, pour vinegar and oil, put all the spices. Allow this mixture to boil and immediately pour cabbage on it.
To load in a bowl with cabbage preparation, but not too heavy. Its task is not to flatten and stretch the petals of cabbage, but simply not to allow them to emerge. After a day of insisting, cabbage, a beetroot and beetroot will be ready to appear on the dining table.