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In winter, people experience a lack of vitamins, from which they often get sick. At this time, cabbage should appear on the table almost every day. It has already been proven that in a fresh white vegetable, nutrients and vitamins, including vitamin C, decrease during the keeping process. But in salted, sauerkraut or pickled cabbage with carrots and beets, everything is in abundance. Vitamin C (ascorbic acid) becomes even more. It is not for nothing that cabbage preparations are called northern lemon.
Marinating cabbage is not at all difficult; even a novice hostess can do this. All ingredients are readily available, the blanks are perfectly stored throughout the winter. We will share some options for pickling cabbage so that you always have vitamins on your table.
Cabbage marinated with beets and carrots is one of the favorite preparations of Russian housewives, so there are many options.
We bring to your attention several recipes.
You will need to prepare:
Advice! For the marinade, it is undesirable to use tap water because of the chlorine content in it, and the salt should be taken not iodized.
Attention! The vegetables in the jar must be tamped.
We cook the fill:
Immediately pour the marinade into the cabbage with beets and carrots. Pour 2 tablespoons of sunflower oil into each jar.
Roll up with steamed tin or screw lids. You can eat pickled cabbage in a week. You can store the workpiece for the winter in the refrigerator or cellar.
To prepare pickled cabbage with beets and carrots, we need to prepare the following ingredients:
We will prepare the marinade on the basis of a liter of water, adding:
Important! For pickling we take cabbage with white leaves, the varieties "Slava", "Sibiryachka", "Gift" and others are best suited.
After three days, you can make borscht or delicious vitamin salads from pickled vegetables.
It often happens that pickled cabbage needs to be received before the arrival of guests. According to the following recipe, you can marinate vegetables in a few hours.
In addition, a minimum of products is required:
So, marinate the cabbage. We rub the vegetables on a Korean grater, and finely chop the cabbage. Cut the garlic cloves into slices.
First we spread the cabbage, then the carrots, beets and garlic.
Stir the vegetables (do not grind!) And put them in a sterile jar to the very top.
In a clean saucepan, cook the filling from the ingredients specified in the recipe. Immediately, as soon as the marinade boils, pour it into a jar.
When the filling has cooled down, the vegetables are ready to be consumed. Although, of course, the beets need to be marinated longer, so the color and taste after a few hours will not yet be saturated.
You can make a vinaigrette from pickled cabbage or just a salad by adding onions. Bon Appetit!
If you want to get delicious pickled cabbage with carrots and beets, heed our advice:
You can use any pickling option, add your own "Raisins" and make healthy, vitamin preparations for the winter. By the way, pickled vegetables can be used not only for salads and borscht, but also for making pies and dumplings.