Among lovers of pickles and pickles, there are few who have never tasted "pink cabbage". But not everyone knows how to achieve such an amazing color, and even more so the crunch of pickled slices and a spicy aroma. Pickled cabbage with beets conquers from the first try. This is an excellent appetizer and addition to salads, fish, meat dishes, vegetable side dishes and side dishes from various cereals.

For its preparation, many components and a long time are not required. And the unusual look resembles plucked rose petals, due to which the recipe for instant cabbage pickled with beets got this name.

Pickling pink cabbage with beets

For pickling you will need:

• 2 kg of white cabbage;
• 2 beetroot vegetables;
• 1 small head of garlic;
• 3 carrots.

For the marinade you will need:

• 1 liter of purified water;
• 150 ml of refined sunflower oil;
• 150 ml of 9% vinegar;
• 2 tbsp. tablespoons of salt;
• 150 g sugar;
• peppercorns;
• Bay leaf.

Step-by-step cooking process:

Pickled cabbage with beets for the winter is best obtained if you use late varieties that have firmer and not sluggish leaves. Late root vegetables will also be juicier and healthier.

Preparing the marinade:

1. Dissolve salt and sugar in heated water. Their amount can be adjusted to taste.
2. Add spices to the marinade and put on fire.
3. Boil, add vinegar and stir.
4. Cool the marinade a little so that the cabbage drenched in it does not boil.

Recipe for pickled crispy cabbage with beets for the winter

To stock up on cabbage for the winter, you can roll it up in well-cleaned, sterilized jars and enjoy the spicy taste at any time.

For long storage, cabbage can be cut into large pieces, and small cabbage can be cut in half. Also cut the carrots and beets into large pieces, and the garlic into rings. Thus, vegetables will retain more nutrients, and when served on the table, it will be possible to fantasize with different types of cutting them.

Beetroot Pickled Sliced ​​Cabbage Instant Recipe

it is not at all necessary to procure large quantities for future use, and then look for a place among the variety of canning for storing cans and bottles. Pickled cabbage with beets can be made with a quick recipe and will be ready to serve in 4-5 hours.

Cooking process:

There are many recommendations on how to marinate cabbage with beets. Some advise, for a stronger crunch, to add cherry leaves to the marinade (such a secret has migrated from the recipes for rolling cucumbers). Others - on the addition of onions and sweet peppers, for a rich taste. Still others insist on different proportions of sugar, vinegar and salt. It all depends on personal preference. It is worth experimenting a little and another perfect recipe for pickled cabbage with beets for the winter will appear in the cookbook.

Pickled cabbage without vinegar for the winter with beets

For pickling, vinegar is sometimes substituted for citric acid. On average, its amount is determined by the number of three-liter bottles - about 1 tsp. on a bottle of water. Lemon juice is occasionally used.

For harvesting cabbage without vinegar, beets, carrots are cut into cubes, garlic - into slices. Chop the cabbage. Put the mixed vegetables tightly in a sterilized bottle and add coriander seeds, bay leaves, clove buds and peppercorns to them.

For the marinade, boil water (1 liter) and dilute in it 0.5 tsp of citric acid, 3 tbsp. tablespoons of sugar, 1.5 tbsp. tablespoons of salt. Boil for 3-5 minutes, pour only the boiled marinade over the container with cabbage. Roll up.

Cabbage is a popular vegetable crop, which in Russia has long been traditionally harvested for the winter. This tradition has survived to this day. Recently, among modern housewives, cabbage with beets in large pieces is very popular among modern housewives. There are many different options for its preparation, but for example, you can consider only the most interesting of them.

Classic cabbage with beets in large jars

Today, many housewives, harvesting cabbage for the winter, try to pickle it. This option is very convenient for preservation at home. And if you add other vegetables to ordinary white cabbage at the same time, you get an excellent salad that can be used as an ideal side dish all year round. Moreover, it is not at all difficult to do it. For example, cabbage with beets in large pieces is very tasty.

For this option, you can use the following set of ingredients:

• 2 kilograms of fresh white cabbage;
• 1 beet (not very large);
• 2 carrots.

For the marinade:

• 150 grams of sugar;
• 1.5 liters of water;
• 200 grams of table vinegar;
• 4 bay leaves;
• 20 grams of salt;
• 4 peas of black and allspice.

To prepare such a snack you need:

1. Divide the cabbage forks in half with a sharp knife and carefully remove the stalk. After that, it must be arbitrarily cut into large pieces.
2. Chop the peeled carrots into rings. It is desirable to make them as thin as possible.
3. Peel and cut the beets into cubes.
4. Put the prepared vegetables in a clean three-liter jar in layers.
5. Cook the marinade separately. To do this, first pour water into the pan, and then add sugar, salt and spices to it. Let the liquid simmer for about 3 minutes. After that, pour the vinegar and immediately turn off the heat.
6. Pour the still hot marinade into the jar and immediately close it with a lid.

In this form, the products should stand at room temperature for two days. After that, you can open the can and enjoy a delicious snack with pleasure.

Georgian recipe

As you know, the inhabitants of Transcaucasia prefer more spicy snacks. They also love to harvest cabbage.

The Georgian recipe provides for the following main components:

• 2-2.5 kilograms of cabbage;
• 1 beet;
• 2 pods of hot pepper;
• 10 grams of coarse salt;
• 15 grams of vinegar.

Snack preparation method:

1. Cut the head of cabbage into several large parts, after removing the stump first. Put the blanks in a deep enamel container (saucepan or basin).
2. Chop the peeled beets into medium-sized strips.
3. Cut the pepper pod crosswise into several pieces. The seeds do not need to be removed.
4. Add chopped vegetables to cabbage.
5. To prepare the marinade, pour one and a half liters of water into a saucepan, add salt and put on fire. As soon as the liquid boils, pour in the vinegar. After that, the fire must be turned off immediately.
6. Pour vegetables with hot marinade.
7. Cover them with a plate and set oppression on it. It can be a regular three-liter jar of water. Store at room temperature.

After 3-4 days, Georgian cabbage will be ready. It turns out to be spicy, crispy and delicious.

With the addition of garlic

In Ukraine, they also like to harvest cabbage with beets. True, they make it with garlic. It turns out just amazing cabbage with beets in large pieces in jars.

You can prepare it using the following products:

• 4 medium cabbage forks;
• 2 heads of garlic;
• 3 beets.

For the marinade:

• 4 liters of water;
• 180 grams of sugar;
• 220 grams of salt;
• 3 laurel leaves;
• 7 peas of allspice.

Ukrainian cabbage cooking technology:

1. The marinade is prepared first. To do this, add all the spices to the water at once, bring it to a boil, and then cool it.
2. Cut the heads of cabbage randomly into 10 pieces.
3. Chop the peeled garlic into circles. Insert them gently between the cabbage leaves.
4. Beets should also be cut into slices no more than 5 millimeters thick.
5. Place prepared products in jars in layers. Moreover, there must be cabbage on top.
6. Pour cold marinade over vegetables and sterilize each jar for 20 minutes.
7. Seal the container tightly with metal lids.

It is better to store jars in a cool place. A cellar is ideal for this.

Korean cabbage with beets for the winter

Koreans have their own idea of ​​pickled cabbage. It should be fragrant and moderately spicy.

For the classic version of Korean cabbage, the following mandatory components are required:

• 2 beets;
• 1 onion;
• 1 head of cabbage;
• 4 cloves of garlic.

For the marinade:

• 1 liter of water;
• 6 peas of black pepper;
• 40-50 milliliters of vinegar;
• 60 grams of salt;
• 2 bay leaves;
• 80 grams of sugar;
• 100 milliliters of any vegetable oil.

Cooking such an appetizer in Korean is not at all difficult:

1. Chop the cabbage into neat squares of 2x2 centimeters.
2. Cut the peeled beets into thin strips. You can even use a Korean carrot grater if you want.
3. Peel the onion and then chop it in half rings or regular cubes. As you like.
4. Cut the garlic into strips.
5. Collect all chopped ingredients in one deep container and mix well.
6. To prepare the marinade, place all ingredients (except vinegar) in a saucepan. Bring the contents to a boil and cook for about 5-10 minutes after that. Then add vinegar and turn off the heat immediately.
7. Pour vegetables with a hot solution and let them stand in the kitchen for at least 7 hours. After that, the finished salad can be tasted.

It is better to store such cabbage in the refrigerator. But she won't stay there for a long time. A fragrant and delicious salad is usually eaten rather quickly.

Fast cooking option in a day

Modern housewives do not like to spend a lot of time in the kitchen. They must love the instant beetroot cabbage. It is also sometimes called "daily". After all, no more than 24 hours pass from the moment of start to full readiness.

For such a recipe you will need:

• 1 forks of cabbage;
• 1 clove of garlic;
• 45 grams of salt;
• 1 beet;
• 1 carrot.

For the marinade:

• 1 liter of boiled water;
• 5 black peppercorns;
• 1 bay leaf.

Cooking method:

1. Cut the cabbage into medium-sized cubes.
2. Grate carrots and beets or chop with a food processor.
3. Chop the garlic into thin slices. So its taste in the finished salad will be more pronounced.
4. Put the products in clean three-liter jars in layers: garlic - cabbage - beets with carrots. Repeat the alternation until the container is filled to the top.
5. For the marinade, put pepper and bay leaves in hot water and bring it to a boil. After that, the liquid must be cooled slightly.
6. Pour warm marinade into jars.
7. Close them with nylon lids and store in the kitchen.

Literally in a day, ready-made cabbage can be served.

No vinegar

Spicy foods are contraindicated for people who have problems with the digestive system. For them, an option is suitable in which the cabbage is rolled up with beets without vinegar.

For work, you need the simplest products:

• 2 heads of cabbage;
• 1 head of garlic;
• horseradish root 6-7 centimeters long;
• 2 beets.

To fill:

• 2 liters of water;
• 3 bay leaves;
• 160 grams of salt;
• 100 grams of sugar;
• 10 black peppercorns;
• 2 cloves.

The method of preparing such a snack is also not particularly difficult:

1. Cut the cabbage into large cubes.
2. Rub the peeled horseradish and beets on a coarse grater.
3. Pass the garlic through a press.
4. Place the food in a deep bowl and stir well.
5. To prepare the filling, bring the water along with the rest of the components to a boil, and then cool slightly.
6. Pour vegetable slices with a warm solution and leave them under oppression in a cool place.

After two days, the cabbage can be tasted. Juicy and very aromatic, it will be a great addition to, for example, hot boiled potatoes.

Cabbage with large pieces of beetroot in brine

There is another interesting option. Coarsely chopped cabbage can be cooked in brine.

For such a recipe, you will need a minimum set of products:

• 1 head of cabbage;
• 1 beet.

For brine:

• 1 liter of water;
• 60 grams of salt;
• 1 glass of vinegar and the same amount of sugar.

The entire cooking process consists of three main stages:

1. The brine is made first. To do this, boil the water with salt and sugar. Then add vinegar. Bring the solution to a boil again. Remove the prepared brine from the heat and let it cool.
2. Chop the cabbage arbitrarily in large pieces.
3. Cut the beets into several pieces.
4. Fold the cabbage into a clean glass jar and tamp it tightly. This can be done with your hands or with a pestle.
5. Put beets on top.
6. Pour the cooled brine over the food.
7. Cover the jars with nylon lids and leave them to stand in the kitchen for 48 hours.

Being in a fragrant brine, cabbage gradually acquires a pleasant pink hue from beets. In a plate with mashed potatoes and a piece of fried meat, it will look just fine.

Step 1: prepare the ingredients.

Cut the cabbage stump with a sharp knife, peel the carrots and beets. Then rinse the vegetables under running water, pat dry with paper kitchen towels to remove excess liquid and chop. Lay 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 possible. Place the cabbage in a deep bowl. Cut the beets into thin slices of any shape and thickness up to 1 centimeter or into 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 cutting board, and chop into small pieces of arbitrary shape and up to 0.5 millimeters in diameter, leave the other half whole, put the garlic not chopped into a separate deep plate.

Step 2: combine the ingredients.

Divide all ingredients into 4 approximately equal servings, do it by eye. Take a large, enamelled, clean saucepan and stack the vegetables in layers. First place the cabbage on the bottom of the saucepan, then the beets, then the carrots and sprinkle with chopped garlic. Repeat layers until you run out of all ingredients, you should have about 4 layers of each component. Place the garlic cloves on top of all the vegetables. Separate half of the total mass of salt and sugar and sprinkle them on top of the garlic. Let the vegetables steep and let the juice flow for 20 to 30 minutes, and in the meantime, cook the marinade.

Step 3: cook the marinade.

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

Step 4: marinate cabbage with beets.

Pour the vegetables with hot marinade, put a piece of clean sterile gauze on top of the vegetables, put a plate on top of it and press on it with your hands so that the marinade rises up, repeat this procedure 2 - 3 times so that the vegetables are compacted more tightly. Then press down the plate one last time with your hand and put pressure on it. In the form of oppression, you can use a two or three liter jar filled with salt or ordinary running water. Insist the cabbage for 3 to 4 days at room temperature, in a warm, draft-free place. After the required time has elapsed, spread the cabbage tightly over sterilized dry jars, helping yourself with a tablespoon, close the jars with plastic lids, put them in the refrigerator and leave the cabbage in it for another 1 - 2 days. The cabbage is ready, it's time to taste it.

Step 5: Serve the cabbage marinated with beets.

Cabbage marinated with beets is served chilled, laid in a salad bowl or a deep plate. An excellent appetizer 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 to have a global lack of vitamins. Cabbage marinated with beets can be served with stewed vegetables, boiled pasta, rice and mashed potatoes, but with fried potatoes, you can lick your fingers! Enjoy cooking and eating this yummy! Bon Appetit!

- - If the dimensions of your refrigerator allow you to fit a large pan, then you do not need to pack the workpiece into cans, just replace the gauze with a new sterile one, cover the pan with a lid, put it in the refrigerator and take it 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 be, there are children, since the cabbage turns out to be quite spicy even with 1 chili pepper.

- - The amount of vinegar can vary depending on what flavor you want. If you want the preparation to be more acidic, add 2 tablespoons of vinegar, but do not forget that you can over-acidify your dish.

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

Pickled cabbage with beets will diversify your diet in winter and saturate the body with useful vitamins and microelements. Beetroot cabbage can be served as a snack or used in salads.

Instant pickled cabbage with beets - basic cooking principles

In this way, white cabbage is pickled quickly. Already after about five hours, you can eat it, while the vegetables, despite the fact that they are poured with hot marinade, remain juicy, crispy and tasty.

The beets should be burgundy in color and have a sweet taste. The use of a vegetable with white veins is not allowed.

The cabbage is washed, the top leaves are removed, cut into large pieces, and then chopped according to the recipe. Beets are peeled, washed and rubbed on a coarse grater. The rest of the vegetables, if used, are chopped in the same way as the beets. You can use a Korean salad grater for this.

Cooking pickled cabbage does not take much time, because cabbage does not need to be chopped into thin strips, as for sauerkraut. For this recipe, cut it into squares.

Marinade is usually made from purified water, salt, vinegar, granulated sugar and vegetable oil. Water is poured into a saucepan or saucepan, bulk ingredients are added and brought to a boil. Remove from the stove, pour in vegetable oil, mix and boil again. Set aside and add vinegar. If desired, herbs and spices are added to it.

Vegetables are laid out in a saucepan or jar, poured over with hot marinade, covered with a saucer and left for three to four hours. After this time, you can try the cabbage.

Recipe 1. Instant pickled cabbage with beets

Ingredients

two kg of cabbage;

four cloves of garlic;

two carrots;

medium-sized beets;

Marinade

9% table vinegar - 100 ml;

100 g granulated sugar;

120 ml of sunflower oil;

30 g table salt.

Cooking method

1. Wash the cabbage, remove the top leaves. Cut the forks into large pieces, remove the stalk, then cut the cabbage leaves into squares. Place in a saucepan or large bowl.

2. Peel carrots and beets, wash and grind on a coarse grater, or use a Korean salad grater.

3. Peel the garlic and cut the cloves into thin slices. Add vegetables to cabbage and mix well with your hands. Transfer the vegetable mixture to a clean, dry three-liter jar.

4. Pour a glass of purified water into a small saucepan, add table salt and granulated sugar. Boil over low heat. Pour in vegetable oil, stir and boil again. Remove the pan from the heat, pour in the table vinegar, stir.

5. Pour the boiling marinade over the vegetables in the jar, cover and leave for four hours.

Recipe 2. Instant pickled cabbage with beets, finely chopped

Ingredients

1 kg 200 g white cabbage;

carrot;

half a head of garlic;

Marinade

purified water - 500 ml;

acetic acid 70% - 30 ml;

Bay leaf;

coarse salt - 40 g;

black pepper - six peas;

vegetable oil - ¼ stack.;

granulated sugar - 120 g.

Cooking method

1. Head of cabbage, remove the top leaves and cut out the stump. Chop the cabbage leaves into thin, fine strips. It is convenient to do this with a special knife with two blades. Place the chopped cabbage in a large saucepan.

2. Peel large carrots, wash and grind on a grater with large sections. We put it in a saucepan with cabbage.

3. Peel, wash and chop small beets in the same way as carrots. The color of the cabbage depends on the amount of beets, the larger it is, the more intense the color.

4. Dismantle about half of a large head of garlic into slices, peel and cut each into thin slices. We spread it with the rest of the vegetables. Mix everything, slightly kneading the cabbage.

5. Pour half a liter into a saucepan, add the rest of the ingredients and keep on fire until boiling. Pour the vegetables with boiling marinade. Cover with a flat plate and place the weight on it. Marinate cabbage for 12 hours. After this time, you can eat it. We lay it out in clean jars, cover it with lids and store it in the cold for no more than two weeks.

Recipe 3. Quick-cooking pickled cabbage with beets "Pelustka"

Ingredients

medium-sized cabbage forks;

salt - a tablespoon;

small beets;

large carrot;

head of garlic;

vinegar - 150 ml;

vegetable oil - half a glass;

granulated sugar - 100 g;

purified water - liter;

black pepper - six peas.

Cooking method

1. Wash the head of cabbage, remove the top leaves and divide it into eight parts.

2. Peel, wash and chop root vegetables into thin strips. Disassemble the head of garlic into cloves. Remove the husks from them and chop them into thin slices.

3. Pour the purified water into a saucepan, add granulated sugar, peppercorns, table salt and pour in vegetable oil. Put on fire and simmer for five minutes from the moment of boiling.

4. Place the cabbage leaves in a deep bowl, sandwiching them with chopped vegetables. Pour the contents over with hot marinade. Cover with a plate and set the oppression on top. Keep warm for a couple of days, then put in the cold. Cabbage can be stored for up to two weeks.

Recipe 4. Korean style pickled cabbage with beets

Ingredients

head of cabbage;

black pepper - six peas;

coarse salt - 50 g;

table vinegar - a third of a stack.;

two beets;

two bay leaves;

garlic - four cloves;

granulated sugar - half a stack.;

vegetable oil - ½ stack.;

purified water - liter;

bulb onion.

Cooking method

1. In a small saucepan, combine purified water with salt and spices. Put on the stove and boil for ten minutes. Then add vinegar and stir.

2. Rinse the head of cabbage, disassemble into leaves and cut them into squares, the size of a matchbox.

3. Wash the peeled beets and cut into neat thin strips.

4. Peel the onion and chop into thin half rings. Peel the garlic cloves and finely chop.

5. Place all vegetables in an enamel pot and stir well. Cover with marinade and leave warm for eight hours. Then keep it cold for the same amount of time.

Recipe 5. Instant pickled cabbage with beets with horseradish

Ingredients

beets - 300 g;

granulated sugar - 2/3 stack.;

parsley root - 100 g;

coarse salt - 100 g;

garlic - 100 g;

purified water - 150 ml;

horseradish root - 100 g.

Cooking method

1. Wash small heads of cabbage, remove the top leaves, cut out the stalk. Cut the leaves coarsely.

2. Peel and twist the parsley root, horseradish and garlic in a meat grinder.

3. Wash the peeled beets and cut into slices.

4. Boil purified water with salt and sugar. Cool slightly.

5. Put cabbage and beets in an enamel saucepan, layering with chopped vegetable mixture and spices. Tamp down. Pour in the brine, cover and marinate for five days. Store the cooked cabbage in the cold.

Recipe 6. Instant pickled cabbage with beets "Provencal"

Ingredients

white cabbage forks;

allspice - eight peas;

one beet;

granulated sugar - stack.;

Bay leaf;

table vinegar - stack.;

vegetable oil - stack.;

carrots - three pieces;

four cloves of garlic;

coarse salt - 80 g;

purified water - 1.5 liters.

Cooking method

1. Peel, wash and grate beets with large sections, or chop them in a food processor using a special attachment. Dip the beets in boiling water and blanch for five minutes. Place on a sieve.

2. Rinse the cabbage, remove the top leaves and chop into thin strips. Peel and chop the carrots on a coarse grater. Cut the peeled chives into slices.

3. Dissolve sugar and salt in water. Add vinegar and heat mixture. Boil for five minutes.

4. Put the vegetables in an enamel bowl, add spices, stir. Pour in the marinade and vegetable oil. Place a flat plate on top and place a weight on it. Marinate the cabbage for 12 hours. Then store in the cold.

Instant pickled cabbage with beets - tips and tricks

• In addition to the ingredients for the marinade specified in the recipe, you can add herbs or spices to your taste.
• Add peeled and chopped ginger root to the cabbage to get a pleasant spicy taste.
• The dish will look delicious and beautiful if the vegetables are placed in layers in the jar.
• Onions will give pickled vegetables a specific flavor.
• Pickled cabbage can be used to make salads such as vinaigrette.