Many connoisseurs of pickles are delighted with such an appetizer as pickled cabbage with beets. I like the treat from the first try, it is not difficult to prepare it at all. There are many recipes to help infuse crispy slices with spicy flavor, both instant cooking and winter pickling.

How to salt cabbage with beets?

Pickled cabbage with beets does not require complex components and a lot of time. And to make the dish very successful, you need to use little tricks. Some housewives add cherry leaves for crunch, others add onions and sweet peppers, others experiment with doses of sugar, vinegar and salt. The taste of the dish is set by the marinade for cabbage with beets, and it will turn out to be successful if:

• replace vinegar with citric acid;
• put ginger root;
• add onion for flavor.

The most famous option is pickled cabbage with instant beets. 5 hours after salting, the dish can be tasted and offered to guests; vegetables filled with hot marinade remain juicy and crispy. Cabbage should be chopped into pieces, and garlic should be cut into slices.

Ingredients:

• cabbage - 2 kg;
• garlic - 0.5 head;
• carrots - 2 pcs.;
• beets - 1 pc.;
• vinegar - 100 ml;
• sugar - 100 g;
• vegetable oil - 120 g;
• salt - 30 g.

Cooking

1. Chop the cabbage, grate the carrots and beets, chop the garlic.
2. Mix vegetables, put in a bottle.
3. Dilute salt, sugar and butter in a glass of water, boil, add vinegar.
4. Pour over vegetable mixture.
5. Pickled cabbage with quick salting beets is infused for 4 hours.

If guests are expected, and a sweet and sour snack is not enough to complete the menu, daily cabbage with beets is what is required. It marinates for 24 hours, soaks quickly, the slices are crispy and spicy. The main secret is to put vegetable slices under the press, so the leaves will quickly absorb the marinade.

Ingredients:

• cabbage - 2 kg;
• beets - 1 pc.;
• carrots - 1 pc.;
• garlic - 1 head;
• water - 1 l;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• vegetable oil - 200 g;
• vinegar - 150 g;
• bay leaf - 2 pcs.;
• capsicum - 1 pc.;
• peppercorns - 2 pcs.

Cooking

1. Divide the cabbage into pieces, chop the carrots and beets into strips, garlic into slices, mix.
2. Dilute salt, oil, sugar, spices, pepper in water, boil.
3. Add vinegar.
4. Pour vegetables, put under pressure for a day.

Another original version is Pilyuska cabbage with beets, Georgia is considered its homeland, where it is called “Gurian cabbage”. But in Ukraine, the dish was renamed as “pelyustka”, which translates as “petal” - for the appearance of the treat, which later changed to “Pilyuska”. It is better to take a head of cabbage with white leaves.

Ingredients:

• cabbage - 1 head;
• beets - 1 pc.;
• salt - 1 tbsp. l.;
• carrots - 1 pc.;
• garlic - 1 head;
• vinegar - 150 ml;
• sugar - 100 g;
• vegetable oil - 100 g;
• water - 1 l;
• peppercorns - 5 pcs.

Cooking

1. Divide the cabbage into 8 parts.
2. Cut carrots, beets into strips, garlic into slices, lay in layers.
3. Dissolve sugar, salt, oil in water, add pepper, cook for 5 minutes.
4. Pour over vegetables.
5. Under oppression, keep warm for 2 days, then remove in the cold.
6. Pickled cabbage "Pilyuska" with beets retains taste for up to 2 weeks.

A very popular recipe for delicious pickled cabbage with beets - in Korean. The original sweet-sour taste makes it an excellent side dish for meat dishes, roasts. If you keep the proportions, there will be no “distortions” in spice and salt in the salad, vegetables absorb both sweetness and acetic sharpness in moderation.

Ingredients:

• cabbage - 1 fork;
• carrots - 1 pc.;
• beets - 1 pc.;
• garlic - 5-6 cloves;
• water - 1 l;
• cloves - 2-3 buds;
• cumin - 0.5 tsp;
• bay leaf - 1-2 pcs.;
• sugar - 3 tbsp. l.;
• salt - 1 tsp;
• vegetable oil - 100 g;
• vinegar - 100 g.

Cooking

1. Cut the cabbage, grate the carrots and beets, crush the garlic, mix.
2. Put oil, vinegar, salt, sugar, spices into hot water, boil.
3. Pour the mixture with marinade, press down with oppression.
4. Infused for about a day.

With an unusual taste, pickled cabbage with beets and garlic is obtained, this option will appeal to lovers of spicy snacks. Some housewives put crushed ginger root, which gives a piquant and spicy taste. It is recommended to spread the salting in layers, it is better to do this in a saucepan, and not in a jar.

Ingredients:

• cabbage - 1 kg;
• carrots - 1 pc.;
• garlic - 1 head;
• beets - 1 pc.;
• water - 0.5 l;
• vinegar - 30 ml;
• salt - 40 g;
• peppercorns - 6 pcs.;
• vegetable oil - 100 g;
• sugar - 120 g.

Cooking

1. Cut the cabbage into strips, garlic into slices, rub the beets and carrots.
2. Put sugar, salt, spices in water, bring to a boil.
3. Pour the mixture, put under oppression.
4. Marinate 12 hours.

An excellent treat for the table in winter is sauerkraut in large pieces with beets. Even in canned form, vegetables retain their crunch and saturation with juice. It is not necessary to add vinegar to the workpiece; most housewives prefer to replace it with citric acid: a teaspoon per 3 liters of water.

Ingredients:

• cabbage - 2 kg;
• beets - 1 pc.;
• carrots - 1 pc.;
• garlic - 1 head;
• water - 1 l;
• sugar - 150 g;
• salt - 2 tbsp. l.;
• peppercorns - 10 pcs.;
• bay leaf - 3 pcs.;
• vinegar - 150 ml.

Cooking

1. Divide the cabbage into several parts, chop the carrots and beets into cubes, garlic into slices.
2. Divide into sterilized jars.
3. Dilute salt, sugar, spices in water, boil for 5 minutes.
4. Fill with vinegar.
5. Pour the mixture, roll up.
6. Pickled cabbage pieces with beets are cooked for 2 days.

An original taste can be given to the dish if you use Beijing or cauliflower. It is made spicy by adding garlic, hot peppers and horseradish roots. Marinating is more correct in glass or enameled dishes. with beetroot with hot spices is very simple.

Ingredients:

• cabbage - 2 kg;
• beets - 1 pc.;
• horseradish root - 50 g;
• parsley, celery, dill - 1 bunch each;
• garlic - 1 head;
• dry hot pepper - 1/3 tsp;
• sugar - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• vinegar - 250 g;
• currant leaves - 10 pcs.

Cooking

1. Chop cabbage, greens and beets, grind horseradish root.
2. Cut garlic cloves in half, mix with pepper and vegetables.
3. Dill and leaves are placed at the bottom of the jar, and the mixture is on top.
4. Put salt and sugar in water, boil for a couple of minutes.
5. Add vinegar, pour vegetables.
6. Marinate 3 days.

All national cuisines have their own recipe for cabbage with beets; many Russian families liked the Georgian version. A mixture of different peppers gives a spicy sharpness. The amount of main ingredients can be varied, the more beets are added, the richer and more beautiful the color of the salad.

Ingredients:

• beets - 1 pc.;
• cabbage - 1 head;
• hot pepper - 1 pc.;
• allspice - 10 pcs.;
• garlic - 1 head;
• water - 1 l;
• vinegar - 120 g;
• salt - 2 tbsp. l.;
• sugar - 100 g.

Cooking

1. Coarsely chop the cabbage and beets, grate the carrots.
2. Squeeze the garlic, chop the pepper.
3. Mix vegetables with allspice.
4. Dilute salt and sugar in boiling water, add vinegar.
5. Pour in the mixture.
6. pickled with beets for a day.

It is also popular with housewives with Armenian beets. In this recipe, dill seeds or seeds from dill umbrellas are used, they are easy to purchase both in the store and in the pharmacy. The main secret is natural fermentation, without the addition of vinegar, when the maximum of vitamins is preserved in the dish.

Ingredients:

• cabbage - 1 head;
• beets - 1 pc.;
• garlic - 1 head;
• carrots - 2 pcs.;
• salt - 2 tbsp. l.;
• water - 1 l;
• hot pepper - 1 pc.;
• dill seeds - 2 tbsp. l.

Cooking

1. Cabbage cut into pieces, carrots and beets - slices.
2. Put vegetables on the bottom of the jar, on top - a layer of cabbage.
3. Dilute salt in water, boil, pour vegetables.
4. Leave for 5 days to ferment.
5. Remove the jar in the cold.

The recipe for red cabbage with beets suggests adding more red vegetables to intensify the color of the salad. Cabbage can be cut very large, and small cabbages can be simply divided. Carrots and beets are cut into medium pieces, and garlic - into rings, this method retains more nutrients.

Ingredients.

I really love all kinds of Korean snacks, so I study and experiment in my kitchen, and of course for my family.

This dish is suitable for a feast or just for every day. Very colorful, spicy smelling, spicy, crispy and very tasty. Every housewife can prepare such an appetizer, it is prepared easily and quickly, the ingredients are available.

Ingredients:

1. We start with cabbage. Cut it into cubes about 2-3 cm. Remove very thick veins.

2. Grate carrots on a coarse grater or on a Korean grater.

3. Beets are also three or cut into thin strips

4. Cut the garlic into large slices

4. Now add carrots, beets and garlic to the cabbage. Mix everything well. Cabbage with all the ingredients can be put in a three-liter bottle or in a saucepan.

5. Now we are preparing the marinade. We put 1 liter of water on the fire, after boiling, add sugar, salt, bay leaf, peppercorns and sunflower oil.

Let it boil for 10 minutes, then remove from heat, remove all spices and add vinegar. Mix well and pour into our cabbage.

We press it with a plate so that the marinade covers the cabbage, it is not necessary to put it under the press.

Let stand until completely cool, then put in the refrigerator. And in a day you can eat. When serving, you can add herbs or your favorite spices. It is necessary to store such an appetizer in the refrigerator, we do not stagnate for a long time.

This is how beauty comes...

Bon Appetit everyone!!!

Time for preparing: PT00H30M 30 min.

As you can already see from the name itself, the recipe for Cabbage Pelyustka with Beetroot requires the presence of two ingredients - cabbage and beets. But why a spittle? Here the whole point lies in the method of slicing cabbage - it must be chopped into large pieces that will look like large petals. After all, in translation from the Ukrainian language, “pelyustka” means “petal”. And the taste of this dish will depend solely on the marinade with which the vegetables will be poured. So let's get started.

The following selection of recipes is suitable for those who love spicy. Today we will analyze such dishes as pickled cabbage with beetroot, Korean cabbage with beetroot and Korean beetroot.

Pelyustka with beetroot

In general, sauerkraut with beetroot is a quick recipe, so it is ideal for those who do not like to spend a lot of time cooking. But even with minimal time spent, the hostess gets an incredible dish that is pleasant not only in taste, but also in appearance. In the process of cooking, the beets give some of their color to the cabbage, and as a result, Pelyustka appears on the plate, painted in a pleasant crimson hue.

Marinade Ingredients:

• water - liter;
• vegetable oil - 70-80 ml;
• 9% table vinegar - 200 ml;
• sugar - 100-110 g;
• salt - 2 tablespoons.

Recommendation! The amount of salt must be calculated according to its grinding - if you take "Extra", then there should not be slides in the spoon, if you use ordinary coarse salt, then the slide in the spoon should be minimal.

1. Cooking pickled cabbage with beetroot begins with the marinade. To do this, boil water, add salt and sugar to it. When they are completely dissolved, remove the container from the stove, add vinegar, oil and leave at room temperature until it cools completely.
2. Now let's move on to the main ingredients. We sort the cabbage into sheets and cut them into squares with a side of 4-5 cm.

Advice! This size is optional. At your discretion, you can cut the cabbage into larger or smaller squares. Some housewives prefer to lay the leaves entirely.

Beetroot in Korean

Buryak in Korean is a dish that can decorate even a festive table, especially since it will be something new. After all, you must admit that the popularity of Korean carrots began to gradually subside. And the new appetizer will come in handy.

This salad can be prepared very simply - using a ready-made Korean carrot seasoning. But it will turn out much tastier when you make the marinade yourself! So let's get started.

Advice! For this salad, choose hard beetroots, otherwise they will not be easy to chop!

1. My beets under running water, remove the peel and three on a grater for Korean carrots.
2. We clean the garlic from the husk and pass through the press.
3. We combine the chopped beets with vinegar, salt, sugar, mix and leave for a few minutes until the juice stands out.
4. Drain the resulting juice and add garlic and spices - pepper and coriander, mix everything thoroughly.

Recommendation! The amount of spices indicated in this recipe is optional. Try experimenting with taste by adding a little of this or that component of the marinade. After all, everyone has their own taste - someone likes it sweeter, the other more salty or peppery! Create your perfect dish!

Korean beetroot with cabbage

The following recipe is another variation of Korean-style vegetables, and this dish is called Korean-style cabbage with beetroot. As practice shows, such a salad does not stagnate in the refrigerator for a long time, so you can not spare vegetables on it.

• forks of white cabbage - 1 pc.;
• beets - 2 pcs.;
• garlic - 4 cloves;
• onion - 1 head.

Marinade Ingredients:

• sugar - half a glass;
• salt - 2 tablespoons;
• water - 1 liter;
• vegetable oil - 100 ml;
• 9% table vinegar - 35-45 ml;
• bay leaf - 2 pcs.;
• black pepper - 5 peas.

1. We wash the cabbage under running water, sort it into leaves and cut them into squares with a side of 2 cm.
2. We peel the beetroot and chop it - either with straws or with a grater for Korean carrots.
3. We release the garlic from the husk and cut into thin plates.
4. Peel the onion and chop into small cubes.
5. Place the vegetables in a bowl and stir.
6. We proceed to the preparation of the marinade. To do this, in a separate container we combine salt, sugar, water, vegetable oil, pepper and bay leaves. Place the pot on the fire and bring the mixture to a boil. Boil the marinade for 7 minutes, remove from heat and add vinegar.
7. We shift the vegetables into jars, press them and fill them with marinade.
8. The salad should stand at room temperature for about 8 hours, you can leave it overnight.
9. We store the finished dish in the refrigerator.

We looked at several options for homemade preparations using beets and cabbage. Cook with pleasure, experiment with flavors and create new recipes! Be healthy!

Cabbage Pelyustka with beetroot - a recipe for a delicious snack (photo)

Pickled cabbage slices with beets

Ingredients

• White cabbage (elastic, fresh and without rot). Take a fork weighing 1.5-2 kg.
• Beetroot (medium size, rich color, no diaper rash) -1 piece.
• Half a small head of garlic.

For a rich and quick marinade, we take -

One liter of clean, filtered water.

3 tablespoons white sugar.

3 tablespoons of coarse salt.

Black peppercorns (can be fragrant) - 10 pieces.

Bay leaf - 3-4 leaves.

Half a cup of 9% regular vinegar.

How to cook pickled cabbage with beets

1. In the process of preparing our original Russian snack, we cut the cabbage into large pieces, removing very thick veins.

2. We cut the beets into thin strips or simply three on a coarse grater.

3. Cut the peeled and divided garlic cloves lengthwise into several pieces.

4. Mix all the ingredients thoroughly and gently and put them in a three-liter glass container to marinate.

5. We make the marinade as follows - pour water into a small enameled saucepan, which is on moderate heat. After it boils, add salt and sugar, add bay leaf and pepper. Boil for 10 minutes, take out the spices and pour in the vinegar, mix.

7. After complete cooling, rearrange the container in the refrigerator, on the lower shelf. Keep in such conditions for exactly a day, after which pickled cabbage with beets can be served seasoned with sunflower oil and spices to your liking.

Cabbage with beets will be stored in the refrigerator, use an airtight container or a jar with a plastic lid for this.

Recipe number 2. Korean-style purple cabbage with beets

Do you like moderately spicy, moderately sweet, savory and fresh snacks? This pickled cabbage with garlic, carrots and beets will definitely not leave you indifferent! It has everything in moderation: a few spices, no “skew” towards any of the vegetables, and just as much sweetness as vinegar sharpness. Try to make such a "salad" of fresh vegetables, it will amaze you with its tenderness and aroma!

For a whole salad bowl of this dish you will need:

Korean cabbage recipe step by step with a photo:

Cut the washed cabbage into squares. Large or not - at your discretion, but you still do not need to chop too finely. Discard the stalk (or you can still peel it and give it to the children - let them crunch).

Wash carrots and beets, peel and grate on a coarse grater. Squeeze out the garlic.

Combine all the vegetables in a large bowl (it is best to take a glass dish with a lid - it will then be convenient to store the salad in the refrigerator in it).

Pour water into a saucepan, add oil, vinegar, salt and sugar, as well as spices - cloves, cumin and lavrushka. Bring water to a boil.

Pour boiling marinade over cabbage.

Korean-style cabbage will be a beautiful purple color, very similar to May rose petals. You can serve it with cutlets, mashed potatoes ... And how good it will go in nature, with grilled sausages and / or barbecue! In addition, it is a good snack for vodka or other strong drinks.

Here is such an appetizer, it is also a Korean salad. It can also be made in winter - but it turns out much tastier from summer, fresh and juicy vegetables. Be sure to try making it while the beds and markets are still bursting with them!

Pickled cabbage with beets in Korean recipe with photo