This method of pickling cabbage with vegetables is originally Siberian, but its name comes from the Ukrainian word “pelyustka”, which translates as flower petal. These are the associations that come to mind when you see square pieces of cabbage leaves painted in a rich purple color. Housewives will also be pleased with the fact that, according to most pickling technologies, cabbage and beets will be ready no later than in a day.

Pelyuska cabbage with beets is a very easy to prepare vegetable salad.

This recipe will help you get crispy, delicious cabbage leaves that look like May rose petals with minimal time, and you only need to prepare:

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

Recipe step by step:

1. Cut the cabbage into squares, first removing the stem. Chop the beets into strips, and simply cut each clove of garlic into several pieces. Mix the vegetable component of the preparation and place it in a glass jar of a suitable size. The container must be clean, but it is not necessary to sterilize it.
2. Boil the filtered liquid prepared for brine, add salt, sugar, and spices. Let the mixture simmer for ten minutes, then strain to extract the spices, add vinegar and cool slightly.
3. Pour the warm boiled solution into a jar with vegetables for pickling. Place the cooled container with the cabbage preparation on the refrigerator shelf, where it should stand for exactly one day.

Recipe without vinegar

If children in the family love to crunch the beautiful pink petals of cabbage, then it is better to cook it without vinegar and a lot of spices.

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

• 2500 g cabbage;
• 400 g beets;
• 1000 ml water;
• 30 g salt;
• 30 g granulated sugar;
• allspice optional.

Sauerkraut with beets:

1. After removing the damaged, limp leaves from the cabbage head, remove the stalk and chop the leaves into squares with sides of three to four centimeters. Cut the peeled beets in half and then into thin semicircles up to 5 ml thick.
2. Place the cabbage squares in a dry, clean bottle, alternating them with beet slices. In order for the pill to come out elastic and crispy, when placing it in a container for marinating, you should not tamp it or crush it.
3. To make the brine, dissolve salt and sugar crystals in cold but boiled water, add pepper. Pour the resulting solution over the vegetables.
4. Place the container with cabbage in a bowl or plate of suitable diameter that is convenient in depth 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 does not taste bitter, but has a pleasant smell.

Spicy cabbage pelyustka with beets

Fans of spicy gastronomic sensations will appreciate the spicy recipe for hot-marinated cabbage with garlic and hot peppers.

The amount of products required to prepare a two-liter jar will be as follows:

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

Progress:

1. Wash, peel, chop vegetables: cabbage - into 3 cm squares, beets - into thin semicircles, carrots and peppers - into thin circles and rings, garlic - each clove in half lengthwise.
2. Place a little hot root vegetable mix on the bottom of a clean pickling container, and a layer of cabbage on top. Repeat the steps until the container is completely filled.
3. Add all the ingredients for the marinade, except vinegar, to the water. Bring to a boil and the sugar and salt grains are completely dissolved. After 3-4 minutes of boiling, remove from heat and pour in vinegar.
4. Pour the hot salt solution with spices into the vegetables and leave the container at room temperature. After 2-3 days, the cabbage marinated with pellets will be ready. The place where the finished product is stored is on a shelf in the refrigerator.

In Georgian

Cabbage piluska with beets in Georgian style is known far beyond the borders of Georgia. It gained such popularity due to the beautiful color of the petals, bright and piquant taste.

To prepare the snack you need to take:

• 3000 g cabbage;
• 1500 g beets;
• 2-3 hot hot peppers;
• 2 heads of garlic;
• 30 g celery greens;
• 90 g table salt;
• 2500 ml water;
• 30 g sugar;
• 15-30 ml apple cider vinegar;
• 5-6 peas of allspice;
• 3-4 bay leaves;
• 5 g coriander seeds.

Salting method:

1. Depending on the size, cut each cabbage fork into 8-12 slices, then divide each slice crosswise into 4-6 pieces.
2. Chop the prepared (washed and peeled) beets, peppers and garlic into thin rings. Celery can be used without chopping, whole branches.
3. Place cabbage and chopped vegetables with a couple of sprigs of herbs in a pickling container. Repeat layers until you run out of ingredients. In order for the finished cabbage to get a rich, bright color and be colored even between the leaves, it should not be chopped coarsely, but the ratio of cabbage to beets should be kept at 2:1.
4. To prepare the pickling liquid, add salt, sugar and other spices to the water. Bring everything to a boil, remove from heat and pour in vinegar. Pour the hot solution over the vegetables and place a slight pressure on top of them so that they do not float.
5. Keep the cabbage warm for a day, then put it in the cold and after 2-3 days you can serve it.

Daily pill with beets

If you really want to enjoy delicious pink cabbage petals, but don’t want to wait, the following recipe will help out:

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

Salting cabbage with pills step by step:

1. The process begins with preparing the vegetables. Cut off the skin of carrots and beets in a thin layer, wash the root vegetables and cut them into thin circles or cubes.
2. Remove the husks from the garlic cloves and chop them into thin slices. We remove the top leaves from the cabbage heads, cut out the stalk, and cut the leaves suitable for pickling into small squares.
3. Take a clean, dry three-liter glass jar, layer cabbage squares, thin slices of beets, carrots and garlic. The last one is to make the beetroot-carrot layer.
4. Now for the quick marinade. For it, boil water with salt, sugar, bay leaves and pepper. After three minutes of boiling, take out the bay leaf, add vegetable oil and vinegar.
5. Pour the resulting hot liquid over the cabbage so that the vegetables completely drown in it. Leave the container on the kitchen counter for 12 hours. As soon as the time is up, we begin the tasting.

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

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

Marinating sequence:

1. Cut the juicy cabbage leaves into squares of the desired size, grate the carrots and beets using a Korean or regular coarse grater, turn the garlic into thin plates. After grinding, put these ingredients in one container and mix.
2. Now it's time to roll up your sleeves and cook the marinade. Dissolve sugar and salt in water, pour in vinegar and oil, add all the spices. Let this mixture boil and immediately pour it over the cabbage.
3. Place a weight in the vessel with the cabbage preparation, but not too heavy. Its task is not to flatten and mash the cabbage petals, but simply not to allow them to float. After a day of infusion, the cabbage and beets will be ready to appear on the dinner table.

No holiday table can be imagined without an abundance of salads and all kinds of appetizers. What to do if there are only a few days left before the holiday, but there are no preparations yet? One option is to use instant pickling. One of these easy-to-prepare snacks is pickled piluska (or pelyuska). This is an ordinary one, which is pickled with beets, as a result of which it becomes like petals, which is where this Ukrainian appetizer gets its name. It looks very festive and elegant due to its beautiful reddish-pink hue, is prepared quickly and is a very budget-friendly treat. Today we will tell you how to prepare instant cabbage piluska - you will find recipes with photos below.

Classic recipe

This is a fairly budget option, and here's why.

Ingredients:

2 kilograms of white cabbage; 700 grams of beets; 300 grams of carrots; 2-3 whole heads of garlic; 200 milliliters of 9% table vinegar; 200 grams of granulated sugar; 2-3 tablespoons of fine salt; 1.5 liters of clean water; a little sunflower (or any other vegetable) oil; 5 bay leaves; 2-3 teaspoons black peppercorns.

https://www.instagram.com/p/Bls6tEylQHI/

Preparation

The cabbage must be washed and cleaned of the upper damaged and green leaves and the stalk removed. Then it should be cut into several parts and cut into cubes of 2-3 centimeters.

After that, move on to other vegetables. Wash and peel the carrots and beets, and then cut them into small strips. Garlic should also be peeled and cut into thin petals.

Now you can start cooking for the vegetables. Take a saucepan and pour all the water into it. Place bay leaves and spices in it. When the water boils, add salt and sugar to it and mix well. Boil for just a couple of minutes and remove the entire mixture from the heat. Pour in the required amount of vinegar and mix everything well again.

Prepare sterilized jars with lids. Fill them to the top with layers of vegetables: first comes the main vegetable, then beets, carrots and so on until the very top. Fill all this riot of colors with a slightly cooled marinade, and on top of each jar you can add a tablespoon of vegetable oil. Close the jars with the prepared lids.

Leave them warm, at room temperature and cover with a towel, and in 2–5 days you will be able to please all your family and guests with a delicious pickled snack. This product must be stored in the refrigerator.

Hot and spicy piluska: quick recipe

If you like a more interesting taste and need some “pepper,” we recommend using the following marinade options.

Ingredients:

2 kilograms of white cabbage; 400 grams of beets; 300 grams of carrots; 2-3 whole heads of garlic; 2-3 medium chili peppers; 150 milliliters of 9% table vinegar; 150 grams of granulated sugar; 2-3 tablespoons of fine salt; 1 liter of clean water; 6 bay leaves; some black peppercorns (optional).

https://www.instagram.com/p/Bbke_09lQaF/

Preparation

Prepare and cut the main vegetable in the same way as in the previous recipe. Prepare carrots and beets in the same way, and then cut them into thin semicircles. Peel the garlic cloves and cut them into thin petals. The chili pepper must be washed, the stem removed and chopped into thin rings, preferably wearing gloves first.

Prepare clean jars and start laying out all the prepared vegetables in layers: pepper - cabbage - carrots and beets. And so on until the end of the jar.

Then prepare the marinade in the same way as described in the previous recipe: heat the water, place bay leaves, pepper, sugar and salt there. Bring to a boil and remove, stirring well first. Add vinegar and stir again.

Pour the resulting solution evenly into the jars and cover them with lids. Leave at room temperature for 2-4 days. Ready!

Spicy marinade

In order to diversify the taste of the finished product and make it more interesting and piquant, use the following recipe.

Ingredients:

2 kilograms of white cabbage; 400 grams of beets; 150-200 grams of carrots; 2-3 whole heads of garlic; 150 milliliters of apple cider vinegar; 100 grams of granulated sugar; 1.5 tablespoons fine salt; 1.5 liters of clean water; 150 milliliters of sunflower (or any other vegetable) oil; 3 bay leaves; a few black peppercorns; 5 clove buds; 7 grams each of cumin and coriander.

https://www.instagram.com/p/BOKtemLA1r5/

Preparation

Wash and peel the vegetables. Cut the cabbage into small squares 2-3 centimeters in size. Grate carrots and beets on a coarse grater or cut very thin into strips. Cut the garlic into thin petals. Mix all the ingredients in a large bowl or saucepan in which they will marinate.

Put the water on the fire. Salt it and add oil, vinegar, sugar and all kinds of spices. Let it boil and remove from heat.

Pour the marinade over the cabbage mixture, cover with a lid, and place a press on top so that the vegetable mixture does not float to the surface. After 24 hours, the salad can be placed on the table.

Quick recipe without beets

If for some reason you don’t want to include beets in your dish, but still don’t mind treating yourself to a delicious salad, this recipe is just for you.

Ingredients:

2 kilograms of white cabbage; 2 medium carrots; 5-6 cloves of garlic; 200 milliliters of 9% table vinegar; 300 grams of granulated sugar; 2-3 tablespoons of salt; 2 liters of clean water; 6 tablespoons of sunflower (or any other vegetable) oil; 6 bay leaves; a little black peppercorns (to taste); 2 teaspoons each of cumin and coriander.

https://www.instagram.com/p/BgT9h17l6KQ/

Wash the cabbage and peel it from the top green leaves, and also cut out the stalk. Next, cut it into small pieces - squares or whatever you like - 3-4 centimeters each.

Wash and peel the carrots, and then cut into thin semicircles. Place the ingredients in a large container and stir. Place bay leaves, chopped peppercorns, cumin and coriander seeds on top.

Now is the time to start preparing the marinade. Place a pan of water on the fire, add salt and sugar. Boil for a few minutes, stirring constantly to dissolve the ingredients. And then add vinegar and let it simmer for a couple more minutes. Then remove the resulting solution from the heat.

Pour vegetable oil into the container with the prepared vegetables, and then the hot marinade. Cover with a plate and place a small press on top (so that the vegetables do not get too squished). Leave for 24 hours and the dish is ready.

Cold marinade without adding vinegar

Many people, especially those who adhere to a healthy diet or have any dietary restrictions, tend to avoid such an ingredient as vinegar essence. Luckily, this salad can be made healthier by eliminating it. However, he warns immediately - in this case, the process

Dissolve sugar and salt in cold water, add pepper, bay leaf and a little oil. Mix thoroughly.

Place the vegetables in a clean three-liter jar in layers - first cabbage, then beets, then carrots and so on until there is no more space in the jar. Pour marinade over all ingredients and close the lid. Leave at room temperature. The dish will be ready in 3–7 days.

We are sure that the instant meal will become a real lifesaver on the eve of big holidays and we hope that the treat will be enjoyed by all your guests and household members.

Of the many existing recipes for making pickled cabbage, we will offer you some of the best - pickled cabbage andpill, with beets and without, instant cooking And for the winter, with different spices, acute And spicy. - she is loved by everyone. Therefore, try to diversify your menu with a recipe you like.

Pickled cabbage recipes

Instant marinated pill

Products for a 3 liter jar:
1 liter of water
1.5 cabbage
1 large beet

200 ml 9% vinegar
100 ml sunflower oil
150 g sugar - 3/4 cup
2 tbsp. salt
5 cloves garlic
5 allspice peas
2 clove buds
2 bay leaves

Preparation:
1. Cabbage can be pickled either in a saucepan or in a jar. Remove the top leaves from the cabbage, cut the head of cabbage into 8 pieces, and remove the top. For the jar, cut it smaller.
2. Cut the beets into thin slices.
3. Cut each garlic clove in half.
4. Lay in layers: cabbage, beets, garlic, and lay tightly.
5. Pour vinegar and vegetable oil into the cabbage.
6. Now make the marinade: add sugar, salt, bay leaf, cloves, allspice to the water and bring to a boil.
7. Pour the marinade over the cabbage.
8. Leave the cabbage to marinate at room temperature for a day, then put it in the refrigerator for another day. In a day the pill is ready.

Instant pickled cabbage

Products:
2 kg cabbage

400 g carrots
1 head of garlic
1 apple
1 beet

Marinade:
1/2 l water
150 ml vegetable oil
150 ml 9% vinegar
100 g sugar
2 tbsp. salt
10 allspice peas
3 bay leaves

Preparation:
1. Shred the cabbage, cut the carrots and apple into strips, cut the garlic and beets into slices, mix everything and place tightly in a jar.
2. “Collect” all the ingredients for the marinade into a saucepan and boil everything for 5 minutes.
3. Pour the prepared marinade over the cabbage and leave on the table. After 12 hours the cabbage is ready.
4. Squeeze the cabbage, chop the onion and season with vegetable oil.

Marinated piluska with beets for the winter

Products:
3 kg cabbage

1 beet
1 head of garlic
2 horseradish roots
3 tbsp. salt
150 g sugar
200 ml 9% vinegar
10 allspice peas
2 bay leaves
3 liters of water

Preparation:
1. Cut the cabbage into pieces that can easily fit into a 3-liter jar.
2. Cut the beets into large strips.
3. Put water on the fire, as soon as the water boils add salt, sugar, vinegar
and beets, boil until the beets are half cooked.
4. Add allspice, bay leaf and remove from heat.
5. Pass the horseradish root and garlic through a meat grinder.
6. Sterilize the jars and lids in a water bath for 5 minutes, and start laying the cabbage, periodically pouring hot marinade with beets and topping with horseradish and garlic.
7. Roll up the jars with iron lids and leave them on the table until they cool.
8. Then take it to the basement.

Instant spicy cabbage (piluska)

Products:
2 kg cabbage

3 medium carrots
4 cloves garlic

Marinade:
1 liter of water
200 g sugar
2 tbsp. salt
10 allspice peas
5 bud nails
3 bay leaves
100 ml sunflower oil
300 ml 9% vinegar

Preparation:
1. Shred the cabbage (or you can cut the cabbage into 8 pieces and make a piluska), cut the carrots into strips, cut the garlic into slices. Mix everything and put it in a jar.
2. Boil 1 liter of water, add sugar, salt, peppercorns, cloves, bay leaf, boil for 10 minutes, and add vegetable oil and vinegar.
3. Pour over the cabbage, once it has cooled, put it in the refrigerator for a day (it will take 2-3 days for the piluska), covering with a nylon lid.

Spicy pickled piluska

Ingredients:
2 kg white cabbage

500 g beets
2 tbsp. wine vinegar (red)
3 tbsp. Sahara
1 tbsp. coriander seeds
10 allspice peas
10 pcs clove buds
1 tbsp. salt
2 hot red peppers

Preparation:
1. Cut the cabbage into 8 pieces.
2. Peel the beets and cut into thin slices, cut the hot pepper into rings.
3. Sterilize the jar (3 liter) in a water bath. Place cabbage, beets and peppers in layers in a jar.
4. Add all ingredients to a saucepan containing 1 liter of water. Bring to a boil, pour the hot marinade over the cabbage.
5. Leave at room temperature for 5 days, then store in a cool, dark place.

Very spicy cabbage

The cabbage turns out to be very tasty, and economical in terms of time and budget, but in terms of spiciness... it’s not for everybody.

Products:
2 kg cabbage
1.5 kg carrots
300 g onion
200 g garlic
1 large hot pepper
150 g sugar
2 tbsp. salt
250 ml 9% vinegar
250 ml sunflower oil
2 tsp ground black pepper
3 tsp ground coriander
1 tsp dried basil
1 tsp ground ginger