Cabbage with beets, cut into large pieces, harvested for the winter in jars - a pickle that is universally appreciated. In addition, recipes allow a simple, at first glance, appetizer to be varied. Judge for yourself: spicy, with garlic, in Georgian and Korean way, made without vinegar, quick, daily preparation. It remains to choose the one you like, and buy heads of cabbage.

The advantage of coarse shredding is that the preserved pieces remain crispy, juicy, and do not wither. Buryak, dyes cabbage in an elegant purple color. The preparation in jars is convenient in storage, they fit perfectly in the refrigerator. And if you close it with metal caps, then they stand in apartment conditions without compromising quality.

How to roll cabbage with beets in large pieces

To be honest, the addition of beets brings more aesthetic touch, the root crop does not affect the taste too much. But you can play with the marinade. Changing the amount of sugar, vinegar, and other spicy additives will make each preparation option unusual and incredibly tasty.

You need to know some of the nuances of preparing beetroot snacks in order to consider yourself a real “pro” of cabbage business.

  • Take late varietal types of cabbage, you will not lose, they are intended for harvesting, contain more vitamins and are more juicy.
  • Beets also choose a late variety, it is juicier.
  • If you have the opportunity, replace vegetable oil with other varieties. Oil walnut, peanut, pumpkin will complement the flavor range with a nutty note, an extraordinary aroma and their inherent vitamins.
  • Vinegar. Many people think that its appearance does not play a special role. But no! Replace the canteen with essence, and the pieces of cabbage will become more crunchy, and the apple will make the preparation more tender, without a pronounced vinegar flavor. Decide to take the essence, an incomplete tablespoon is required per liter of water.
  • Works great as a preservative lemon acid, if necessary, replace it with vinegar. This preservative is added directly to the jars, a teaspoon per three-liter bottle.
  • Do not rush to immediately pour the entire marinade into the jar, you risk splitting it from a sharp temperature drop. Pour in small portions, when the jar warms up a bit - pour in the rest.
  • Bitter pepper frightens many with its sharpness, if you want to reduce it, put the pulp, and choose the seeds and throw them away.

What can be added:

Experiment with different kinds of peppers. Bell pepper, hot chili, black, white, cumin, paprika. Add any greens, cinnamon, celery root. By the way, the pickled root turns out to have an amazing taste, and can become a component of vinaigrette and other snacks and salads.

Cabbage with beets in large pieces

You will need:

  • Forks of cabbage - 2 kg.
  • Beetroot is a large root crop.
  • Big carrot.
  • Head of garlic.

Prepare for the marinade:

  • Water - litre.
  • Sugar - 150 gr.
  • Vinegar 9% - 150 ml.
  • Salt - 2 large spoons.
  • Peppercorns - 10 pcs. ordinary and fragrant.
  • Lavrushka - 3 pcs.
  • For each jar, a large spoon sunflower oil.

Step by step preparation:

  1. Cut the head of cabbage in half, then divide the halves into additional 8 parts, similar to the cabbage-pellet, the recipes of which can be found by clicking on the link. The workpiece is more convenient to do in a wide basin.
  2. It is desirable to crumble beets with carrots into cubes; they look great in a jar. Whichever way you choose, do it big, you won't regret it.
  3. Cut the garlic into slices, not finely.
  4. Combine all the vegetables and mix well, distributing evenly.
  5. To sterilize jars or not, decide for yourself, it is desirable to do this manipulation under an iron lid, it is not necessary to store it in the cold. But it is necessary to pour boiling water over the jar and the lid.
  6. Transfer the cabbage to a jar, without tamping tightly with force, only lightly pressing down.
  7. Make a marinade, boil it for a couple of minutes - wait for the transparency and dissolution of the spices. Add vinegar at the end.
  8. Pour into jars, close and wait for cooling. After two hours, try the workpiece, it can already be served on the table.

Cabbage with beets, canned for the winter

Practically classic recipe preparations of cabbage with the addition of beets. A few spices, the right proportion of preservatives and water - and you have a great snack in front of you. The appetizer comes out of an unusually rich color, a bit spicy, just right for potatoes or meat.

Take:

  • Forks - 1.5 kg.
  • Candle, large.
  • Carrot.
  • Head of garlic.

For the marinade:

  • Water - litre.
  • Sugar - 3 heaping tablespoons.
  • Salt - a teaspoon with a slide.
  • Table 9% vinegar - 1/3 cup.
  • Lavrushka - 2 pcs.
  • Clove sticks - 3 pcs.
  • Sunflower oil - ½ cup.

How to pickle cabbage with beets in a jar:

  1. A distinctive feature of this recipe is that do not make the pieces too large, cut arbitrarily, it is even permissible to chop, as for fermentation.
  2. I advise you to grate carrots with beets coarsely, you can use a grater for Korean cooking. Chop the garlic cloves into slices.
  3. Mix the chopped vegetables, arrange in jars and pour over the marinade.
  4. There is nothing new in the preparation of the marinade - boil with spices, at the end pour in vinegar and oil. Pour boiling.
  5. Leave to cool in the conditions of the apartment and reach readiness. After a day, move to a cool place for an additional four days, then proceed to the tasting.

How to roll up cabbage in beetroots for the winter in jars

Ukrainians know a lot about pickled cabbage, they always roll it up with beets, calling it, if someone is not in the know, a beetroot. I offer the simplest recipe for the preparation.

Prepare for canning:

  • Cabbage forks - 4 heads of medium size.
  • Buryak - 3 medium pcs.
  • Garlic - 2 heads.
  • To prepare the marinade:
  • Water - 4 liters.
  • Lavrushka - 3-4 leaves.
  • Allspice - 6-8 peas.
  • Salt is a glass.
  • Sugar is a glass.

How to prepare:

  1. I advise you to cook the marinade first, because we will pour it cold. Throw in all the spices, let it boil and set aside to cool.
  2. Cut the forks into 10-12 pieces, cut the garlic into slices. Insert the garlic cloves between the cabbage leaves.
  3. Beets are cut into circles half a centimeter thick, decide that it is too large - divide into 2-4 parts.
  4. Fold the cabbage and beets in a jar in layers, the top is cabbage. Pour in the marinade and sterilize by covering with lids. The duration of sterilization of a three-liter jar is 15-20 minutes. Roll up and send to the cellar.

Pickled spicy cabbage with beetroot slices for the winter

You will need:

  • Head of cabbage.
  • Beet.
  • Garlic - head.

To prepare the marinade:

  • Water - litre.
  • Salt - 2 large spoons with a slide.
  • Apple cider vinegar - half a glass.
  • Chili pepper - pod.
  • Lavrushka - 5 pcs.
  • Allspice - 6-8 peas.

Step by step cooking cabbage with beets in jars:

  1. The chip of this blank is cutting into squares, approximately 2 x 2 cm.
  2. Cut the root crop arbitrarily, into strips, circles, garlic - cut the cloves along. Remove the seeds from the chili, leaving only the pulp of the pepper.
  3. Put vegetables in steamed jars as follows: beets, cabbage slices on top. Place the pieces of beets on the very top and put a little on the sides of the jar.
  4. Boil the marinade and pour winter preparation. Roll up.

How to roll cabbage without vinegar with beets

You will need:

  • Medium heads - 2 pcs.
  • Beet roots - 2 pcs. medium size.
  • Large head of garlic.
  • Horseradish root - 5-7 cm.

For a delicious marinade:

  • Water - two liters.
  • Salt and sugar - 1/2 cup each.
  • Peppercorns - 10 pcs.
  • Carnation - a pair of buds.

How to pickle cabbage slices in jars:

  1. Boil the marinade and cool completely.
  2. Cut the cabbage into arbitrary pieces, chop the horseradish and beets on a grater, cut the garlic into slices.
  3. Fold the vegetables, pour the cooled marinade over and press down with oppression. Leave to marinate for a couple of days. Pour into jars and seal nylon lids.

Cabbage with beets and garlic, harvested for the winter

At the exit, you will get a great salad, immediately ready to serve as an appetizer, with meat and fish.

Take:

  • Head of cabbage - 2 kg.
  • Head of garlic.
  • Beets - 2 pcs. medium size.
  • Carrot - 2 pcs.
  • Chili pepper - pod.
  • Vinegar, apple - 1/3 cup.
  • Bay leaf - a couple of pieces.
  • Water - one liter.
  • Sugar - two large spoons.
  • Sunflower oil - a glass.
  • Salt - one and a half tablespoons.

How to cook:

  1. Vegetables cut in approximately the same way, including chopped cabbage, for example, will look extremely beautiful. Cut the pepper into rings.
  2. Arrange the ingredients in a saucepan in layers, starting with the cabbage, and pour over delicious marinade covering completely.
  3. Make the marinade in the same way as the previous ones, pour it into a saucepan, press down the vegetables with oppression.
  4. Put in a cold place for a couple of days. After this time, arrange in jars and then store in a cool place.

Recipe for Korean cabbage in large pieces with beets

Need quick recipe acute savory snack- Make daily cabbage with spices in Korean. Crispy fragrant pieces will appeal to all lovers of non-standard snacks. The only drawback is that the preparation is not intended for long-term storage, it is advisable to eat it in 2 weeks.

Ingredients:

  • White cabbage - forks.
  • Beets - 2 pcs.
  • Bulb.
  • Garlic - 3-4 cloves.
  • Seasoning in Korean.

Products for the marinade:

  • Water - litre.
  • Table vinegar - 30-50 ml.
  • Sugar - half a glass.
  • Vegetable oil - half a glass.
  • Pepper - 5-6 peas.
  • Salt - 2 tbsp. spoons.
  • Lavrushka - 2 pcs.

How to cook cabbage slices in Korean:

  1. Divide the cabbage forks in half, and cut into 2 X 2 pieces.
  2. Rub the beets on a special Korean grater. Cut the garlic into slices, cut the onion into cubes.
  3. Mix the cuts in a bowl, mix well, divide into jars and fill with marinade.
  4. We make the marinade: combine all the spices, excluding the vinegar. Fill with water and boil until transparent. Pour in the vinegar, remove from the burner.
  5. After 7-8 hours at room conditions, move the jar to the cold for the next 7-8 hours. The snack is ready.

Daily cabbage with beets - recipe in pieces

I offer a recipe for pickled cabbage fast food, after a day, the workpiece is suitable for consumption.

Take:

  • Forks of medium size.
  • Beets and carrots - 1 pc.
  • Garlic cloves - a couple of pieces.
  • Salt - 1.5 large spoons.

To prepare the marinade:

  • Water - one and a half liters.
  • Salt - 2 large spoons.
  • Bay leaf, peppercorns.

How to prepare daily cabbage:

  1. Boil the marinade, let it cool a little, it will be needed hot.
  2. Cut the cabbage forks into pellets, chop the carrots and beets on a Korean grater.
  3. At the bottom of the jar, put garlic chopped into slices, followed by pieces of cabbage, followed by beets and carrots. Fill the jar with layers of vegetables to the top.
  4. Pour hot pickle and leave for a day in apartment conditions. After a given time daily cabbage pieces are ready.

The last recipe for the winter of cabbage in jars with the addition of beets was borrowed from the Internet - prepare and enjoy.

A product such as cabbage, nutritionists recommend using daily. Its benefits are simply invaluable. The main advantage of cabbage is low calorie and a storehouse of minerals and vitamins. In autumn and winter, pickled cabbage is a good appetizer. At this time, late varieties of cabbage are always on sale. It is she who turns out to be the most delicious in the blanks. This dish complements all the others well, regardless of whether it is meat or fish, potatoes or cereals. Cabbage with beets is marinated quickly, after a day it can be consumed. It keeps in the refrigerator for quite a long time.

Pickle Ingredients:

  • head of cabbage;
  • beets - a pair of root crops;
  • head of garlic.

Marinade Ingredients:

  • 1.5 l of water;
  • 220 gr. vinegar;
  • 230 gr. granulated sugar;
  • 2-3 pcs. bay leaf;
  • allspice and black peppercorns, 7 grains each;
  • cloves - 5 pcs.;
  • 20 gr. salt.

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

How to cook pickled cabbage with instant beets

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



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

Prepare the garlic by peeling it on the teeth.


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

Distribute the cabbage and beets alternately in layers.


Between them are garlic cloves.


Prepare marinade: Bring water to a boil.


Add sugar:

Salt:

Black peppercorns and dried cloves umbrellas:

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


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



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



It turns out pickled cabbage with beetroot sweet and sour taste, crispy and beautiful color. If someone likes a spicy 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 features: vitamins, minerals and fiber. Therefore, cook this dish more often, because it is not only tasty, but easy to prepare and also budget.

It has always been a mystery to me why pickled cabbage with beets is sold in stores for such incredible money. Remember such multi-colored trays with a variety of cabbage options on hastily? Prices are given for one hundred grams, but you multiply in your mind by ten and take it dumbfounded - 500 rubles per kilogram of cabbage. This is no gate. You begin to understand the absurdity of Russian pricing especially clearly when you start preparing cabbage marinades yourself. First, vegetables cost a penny. Cabbage, carrots, beets, garlic - nothing more is needed. For those who grow all this wealth in their own garden, the cost of raw materials is zero in general. Secondly, labor costs are minimal - cabbage is usually not chopped, but cut into squares. Believe me, it's not only fast, but even pleasant. It doesn't take much time either. It takes only 12 hours to make a great pickled cabbage with beets fast food The recipe will surprise you with its simplicity. Also, you will most likely appreciate how delicious I use the marinade. I don't add oil. They can be seasoned with pickled cabbage when serving, if, of course, there is a desire. The lilac color will become even brighter from this. Although I personally like to crunch cabbage with beets just like that, without any dressings. Delicious - irresistible! And finally, the third positive point is that vegetables are used for long-term storage, so there is no need to harvest such cabbage using wasted scarce space in the refrigerator, because it can be made quickly at any time of the year.

Ingredients:

  • White cabbage 1 kg
  • Carrot 1 pc.
  • Beetroot 1 pc.
  • Garlic 1 head
  • Water 600 g
  • Sugar 80 g
  • Salt 1 tbsp.
  • Bay leaf 2 pcs.
  • Black peppercorns 10 pcs.
  • Allspice peas 10 pcs.
  • Table vinegar 50 ml

How to cook quick pickled cabbage with beets

Take the cabbage good quality. Rinse thoroughly under running water. Remove the top leaves. Cut the cabbage randomly, into squares or rectangles, as you like. Place in a convenient marinating container.


Rinse the medium beets and carrots. Peel off the skin. Cut into small sticks. Add vegetables to cabbage.


Peel the garlic cloves. Grind either straws or circles, add to the rest of the vegetables. Mix all products well.


Now it remains to prepare the marinade. Pour water into a saucepan or saucepan. Add salt, sugar. Add bay leaf, allspice and black pepper. Bring to a boil, stir in the sugar and salt until completely dissolved. Then pour table vinegar into the boiling solution. Stir.


Pour boiling marinade into a container with vegetables. Cover the top with gauze or a clean cloth. Lay out a flat plate or board. Place a load on top, you can use a three-liter jar of water. Leave the cabbage for 12 hours.


After pickling, transfer the cabbage tightly into clean jars, cover with regular lids and send to the refrigerator for storage.


Pickled cabbage with beets is ready. Enjoy your meal!


Good afternoon friends!

Look for delicious recipes cabbage with beets? The best way save it for the winter: pickle or pickle. I share simple fast ways conservation tasty preparation with a beautiful bright pink color and sweet and sour taste.

Canned cabbage turns out very tasty in a jar in large pieces or as a salad, chopped with the addition of carrots, dill, garlic, horseradish, savory, tarragon, etc. In winter, it can be served as an appetizer, side dish or used for borscht.

Do you want to know how to preserve with high quality: ferment, pickle, salt and store in an apartment for a long time? Then read on and look at the options at the same time.

Cabbage with beets in large pieces for the winter in jars - a recipe without sterilization

This method of cooking is very popular with housewives, cabbage turns out fast, and very tasty! With such simple recipe even a beginner can handle it, but you need to know some nuances. So let's get started!


Ingredients:

  • cabbage - 2-2.5 kg
  • beets - 200 g
  • carrots - 100-200 g
  • garlic - 50 g

for filling:

  • water - 1 l
  • salt - 2 tbsp. l.
  • sugar - 1 tbsp. l.
  • table 9% vinegar - 1/2 tbsp.
  • black and allspice peas - 6-8 peas each
  • bay leaf - 2-3 pcs.


Cooking:

Root crops are cleaned from the ground, washed with cold running water and cleaned.


Free from the top green and damaged leaves. We cut the head of cabbage into 4 parts, get rid of the stalk, cut into pieces of such a size that they can fit in a jar.


We take fresh juicy beets rich maroon color, the beautiful color of the finished product will depend on it. We cut pretty big.


We take sweet and juicy carrots, cut into circles of medium thickness.


We disassemble the garlic into cloves, clean from the husk and cut into large slices.


We put all the chopped vegetables very tightly in jars, alternating layers until we fill to the very top. The first and last layers should be beet-carrot, with garlic and spices.


At the same time, we prepare the brine. Pour water into an enameled pan, put salt, sugar, spices and boil for 5-8 minutes over low heat, add vinegar. Turn off and cool down to about 60 degrees. Fill the jars with brine to the top and, closing with nylon lids, leave until complete cooling. We send it to the refrigerator for storage.


After 3-5 days, it acquires a beautiful rich pink color and a pleasant sweet and sour taste. Serve with your loved one vegetable oil, chop the greens and eat with appetite!

Instant Crispy Pickled Cabbage (recipe in a 3 liter jar with beets)

Such crispy yummy can be pickled in just a day, it turns out very super-tasty! What you need! This quick preparation will save you time spent in the kitchen.

We will need:

  • 1 medium fork
  • 1 beet
  • 1 carrot
  • 3 cloves of garlic

for the marinade:

  • 1 liter of water
  • 25 g salt
  • 30 g sugar
  • 1 bay leaf
  • black pepper 5-8 peas
  • 1/2 st. 9% apple cider vinegar

1. Cut the cabbage into medium pieces.

If you have rough and brittle cabbage, pour boiling water over it for 1-2 minutes, and then immediately cool it in cold.

2. Grate carrots and beets.

3. Add garlic and chop into thin slices.

4. Prepared three-liter jars lay out the chopped vegetables in layers: garlic - cabbage - beets with carrots. So, until all the ingredients run out.

To finished product turned out to be a rich color, you can use baked beets.

5. For marinade in hot water, put salt and sugar, pepper with bay leaf. Bring to a boil and let stand for 4-6 minutes, over low heat, add vinegar and turn off. We let it stand when the marinade becomes transparent and warm, pour the jars.

6. Close with nylon lids and store in a cold place.

If the cabbage turned out to be very sweet, add chopped green apple to it.

Delicious Georgian cabbage with beets, garlic and celery

Wonderful cabbage in Gurian style, prepared from the simplest and most available products, but one thing remains unchanged - sharpness.

We will need:

  • forks - 2.5 kg
  • beets - 1 large
  • garlic - 2 medium heads
  • ground hot pepper - 1 tsp.
  • sprigs of greenery: celery, parsley, dill
  • bay leaf - 4 pcs.
  • black peppercorns - 8-10 pcs.
  • allspice peas 5-6 pcs.
  • salt - 4 tbsp. l. topless
  • sugar - 2 tbsp. l.
  • 9% vinegar - 250 ml

Be sure to cook this quick recipe, without seaming. Cabbage turns out spicy, appetizing, tasty - you will lick your fingers!

Sauerkraut with beets and horseradish: the most delicious recipe for the winter

It is rather an express method of preservation, since fermentation is fermentation in own juice. We will sour in a large enamel saucepan, hot way. When it is ready, we will put it into jars for convenient storage in the apartment.


According to this instant recipe, it turns out moderately spicy cabbage, very tasty, beautifully colored with beetroot juice, with a spicy taste of horseradish.


Ingredients:

  • head of cabbage - 2.5 kg
  • table beets - 100 g
  • horseradish root - 50-70 g
  • garlic - medium head

for brine:

  • water - 1 l
  • salt - 30 g
  • sugar - 30 g
  • black and allspice peas - 5-6 pcs.
  • bay leaf - 2 pcs.
  • carnation - 2 pcs.

Cooking:


Cooking products:

we cut the head of cabbage into large pieces along with the stalk, the beets into medium-sized ones, and the horseradish root into small pieces. We cut the garlic into slices.


We put everything in a saucepan in layers. At the bottom is a layer of beets, horseradish, garlic and spices, then a layer of cabbage. We fill up until all the products run out.

Preparing a simple brine:

In boiling water, dissolve salt and sugar, throw all steel spices and boil for 5 minutes, at the end add vinegar and pour the contents of the pan.


We put a plate on top, put a 3-liter jar of water on it. 3 days we stand under oppression at room temperature, then for 2-3 days we clean in a cooler place. Then put into jars, store in a cold dark place.

Spicy cabbage "Pelyustka" with carrots and beetroot slices in Korean style

The recipe for this spicy preparation with vinegar for the winter, along with, and, is considered one of the most delicious in Korean cuisine.

Ingredients:

  • head of cabbage for 2, 5 kg
  • 1-2 carrots
  • head of garlic
  • 1 medium beetroot
  • 1 hot pepper
  • 1/2 tsp ground coriander
  • 3 art. l. Sahara
  • 1 st. l. salt
  • 50 g vegetable oil
  • 50 g 9% vinegar
  • 2 bay leaves
  • 2 cloves

Cabbage, canned with beets in brine under iron lids

This option is good because in winter the finished product can be served as a ready-made salad in various variations.


Salting recipe for 10 kg of cabbage:

per liter jar we spend:

  • 800 g mixed vegetables
  • 30 g sugar
  • 12 g salt
  • 50 g 9% vinegar
  • 5 pieces of black pepper and cloves
  • 3 g cinnamon

We prepare the filling for 1 liter of water, this amount is enough for 4 liter jars:

  • 120 g sugar
  • 50 g salt
  • 200 g 9% vinegar
  • Cabbage, chopped into thin strips (5-6 mm), as for a salad, blanch for 1 minute in boiling water.
  • Mix with beets and carrots cut into strips.
  • Pour a glass of hot filling (250 ml) into liter jars, add black pepper, cloves and 800 g of vegetable mixture, up to the shoulders, the filling should be higher than the contents of the jar.
  • We cover the jars with iron lids and set to sterilize for 8-10 minutes.
  • That's all! It remains only to roll it up in jars and, having cooled under a "fur coat", send it to storage.
  • Such a workpiece canned in brine can be stored at home for a long time.


Serving on the table, drain the brine, season the salad with sunflower oil. Sprinkle with chopped green onions, put tomato slices. Enjoy your meal!

Cauliflower with beets for the winter

According to this recipe, the appetizer invariably turns out crispy, with a beautiful pink color. Be sure to prepare a few jars, because it is so fast and delicious!


We will need:

  • 5 kg cabbage
  • 300-500 g beets

for brine:

  • 800 g salt
  • bay leaf to taste
  • allspice to taste
  • 10 g tarragon

Salting recipe:


1. We remove the green leaves, divide the head into separate medium-sized inflorescences.

2. Blanch the washed inflorescences in salted boiling water for 2-5 minutes, then immediately put it in cold water to cool faster, add ice cubes. We let it flow.

3. Cut the beets into strips.


4. We put in jars in layers with beets.

5. Fill with warm brine, keep for a day at room temperature and store in a cold cellar.

A few tips for getting a quality product so that the jars don't explode

  1. Vegetables should be fresh, healthy and ripe. If they are not sweet enough, add sugar.
  2. Rinse the container thoroughly, sterilize if necessary.
  3. Take table salt in an amount of 2-3% to the total mass of cabbage, if in the form of brine, then 4-8%.
  4. Cabbage in jars should be well compacted so that there is as little room for air as possible.
  5. Vegetables must be poured over with brine. If it is not enough, cook freshly prepared.
  6. The temperature during fermentation should be 15-22 degrees, at the end of the process 18-20, and during storage 0-2 heat.

That's all for today.

Now you have learned delicious recipes for crispy cabbage with beets for the winter. Choose for yourself the most suitable options, preserve and eat with pleasure. I look forward to your feedback in the comments!

Sauerkraut with beets in large pieces in jars


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

All we need for cooking:

  • A head of cabbage, small in size, about two to three kilograms;
  • Large beets;
  • Big carrot;
  • Garlic, one large or two small heads;
  • Slightly more than half of granulated sugar;
  • Two tablespoons of ordinary table salt
  • A few peas of black pepper;
  • Sunflower oil - depending on the number of jars, one tablespoon for each;
  • Several sheets of lavrushka;
  • Half a glass of vinegar;
  • One liter of drinking water.

Cooking:

  1. We start with cabbage. We thoroughly wash it and begin to clean it from the very top layer of leaves.
  2. Attention to housewives: I do not recommend using cabbage of early varieties for cooking. Onane will give a crunch when preserved and will be too loose and not juicy. In addition, later heads of cabbage will have more useful substances.
  3. We cut the head of cabbage into two equal parts, and then each of these parts into six to eight equal parts so that we get rectangles.
  4. We wash the red beets. The fruit also should not be very young, otherwise you risk spoiling the dish. We clean the beets and cut them in half, and each half into medium-sized slices.
  5. We wash and clean the carrots. There can be two options for cutting a vegetable: rub it on coarse grater or, like beets, cut into slices. I usually use the second method, but it's up to you.
  6. Wash the garlic and cut it lengthwise into thin slices.
    Tip for you: I do not recommend using a garlic press in this recipe, because in this case the garlic does not convey its taste and aroma very well.
  7. Mix all the chopped vegetables in one large saucepan and mix thoroughly so that the mixture in the jars looks uniform. We put vegetables in jars.
  8. This step is about preparing the 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, close the lids, wrap in a blanket and let cool to room temperature.

For those who want to see with their own eyes 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 you got. Enjoy your meal!

Georgian sauerkraut with beets


Ingredients to prepare:

  • Medium-sized cabbage weighing about 2.5-3 kilograms;
  • A large beet root weighing approximately 1-1.5 kilograms;
  • A few red peppers to spice up the dish;
  • Two small heads of garlic;
  • Two bunches of fresh celery;
  • Table salt - two to three tablespoons;
  • Drinking water - about two liters.

Let's start cooking:

  1. The peculiarity of this sourdough is that the marinade, when poured into jars, was not hot, but, on the contrary, cold. Therefore, the first cooking step is not about preparing vegetables, but about preparing the brine. We put a pot of water on the gas and begin to boil water. After bubbles appear in it, add two tablespoons of table salt, cook for literally one minute and turn it off. Let the salt water cool to room temperature.
  2. We turn to the preparation of vegetables. Thoroughly wash the cabbage forks and cut it into two equal parts. We cut each of the resulting halves into pieces, into three or four equal parts. Small pieces will help the cabbage absorb the beetroot juice well and color during pickling.
  3. Thoroughly wash and clean the beet fruit. Cut it into thin circles. This can be done with a grater, or you can do it by hand, whichever is more convenient for you. I use a grater, then the circles are thin and of equal size.
  4. Wash and clean the garlic and red pepper. You should be more careful with garlic, I do not recommend passing it through a garlic press, it is better to cut it into several pieces so that it better retains its taste and aroma. Cut the red pepper into rings.
  5. We take jars and start laying vegetables. First, beets, then cabbage, and so on in turn, adding also garlic, pepper rings and celery, previously mashed in hands, the most upper layer beetroot again.
  6. Fill jars 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 will be able to please yourself and your loved ones!

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


Recipes sauerkraut with red beets with and without vinegar, 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 the future sourdough. We will need:
    Forks of medium-sized cabbage, weighing up to two kilograms;
  • Two medium carrots;
  • Garlic - one medium head;
  • Beet root weighing up to about 1.5 kilograms;
  • Drinking water - liter;
  • Sugar sand - three-quarters of a glass;
  • Two tablespoons of table salt;
  • Lavrushka - two pieces;
  • Odorless sunflower oil - one glass;
  • A little hot pepper taste;
  • Black peppercorns - a few pieces;
  • Six tablespoons of vinegar.

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

Thoroughly wash and cut the beets. Cut it lengthwise into large, approximately the same size straws.

Wash and clean carrots. We cut it into large strips just like beets.

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

We are preparing the marinade. Add lavrushka, salt, granulated sugar, pepper, sunflower oil to the water and cook until the mixture boils. After that, turn off the gas under it and add vinegar.

Pour the resulting marinade into jars, cover them and leave to cool for a day. After 24 hours, you will be able to taste the resulting dish.

Option without vinegar

The second option for making sauerkraut with beets is without vinegar. This recipe is also very popular, but I will tell you how to cook it a little lower.

We prepare the following ingredients:

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

My head of cabbage, remove the top layer of leaves, cut into two equal parts. We put each part on the side of the cut 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 banks. First, put the garlic, which was previously chopped or crushed, then the beets, carrots, cabbage, spices in turn.

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

Now the brine can be added to jars, tightly closed with lids on top and let cool for a day. The next day, open the jars and press the contents with a spoon or fork to release the accumulated air. Again, clog the jars 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 cooking in the next recipe.

Ingredients for the dish:

  • Two small or one medium fork, not exceeding a weight of 2.5 kilograms;
  • One small beet;
  • 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 cinnamon stick.

Cooking:

  1. I'm preparing the brine. We put the water on gas, immediately add all the spices to it, wait until the water reaches the boiling point. Turn off the gas and let cool.
  2. My heads of cabbage, clean them from the upper layers of leaves and cut into four equal parts. We wash and cut the carrots into circles.
  3. We wash the beets and clean them, cut into thin plates with a grater or by hand. Thoroughly wash the roots and cut.
  4. Alternately put cabbage, carrots, beets and spices in jars. Pour the mixture with marinade, cover with cabbage leaves and leave for several days under load.
  5. After a few days, we remove the jars to the cellar or other cold place.

Korean recipe for spicy cabbage with beets


Like most Korean food, this recipe has a spicy taste, so lovers of spicy preparations will especially like it.

For the recipe we need:

  • Medium-sized cabbage, up to 2 kilograms;
  • Small beets;
  • Lavrushki three or four pieces;
  • A few cloves of garlic;
  • Drinking water - one liter;
  • 3 tablespoons of table sugar;
  • 3 tablespoons table salt;
  • One second cup of table vinegar;
  • Peppercorns - a dozen pieces.

Cooking steps:

  1. Thoroughly wash the head of cabbage, cut it in half, and then each of the parts into six more parts.
  2. We also thoroughly wash and clean the beets, cut them into small strips or three on a coarse grater, as it suits you.
  3. Thoroughly wash and peel the garlic, cut into several slices, plates. Place all vegetables in a large bowl and mix.
  4. We are preparing the marinade. We put water on gas, after boiling, add sugar, salt, parsley and pepper. Cook for another ten minutes, clean the water from the leaves and pepper, then pour the vinegar.
  5. We put the mixture in jars, pour the marinade into them. Let the jars cool for 24 hours and then put them in the refrigerator.

Now you can try the resulting dish, bon appetit!

Gurian

Now I will tell you about another option on how to ferment Gurian sauerkraut with beets. This is one more 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 beets;
  • Red pepper - 1 tablespoon;
  • Apple cider vinegar - 1 cup;
  • Table salt - 2 tablespoons;
  • Two small cloves of garlic;
  • Sand sugar - about 1 cup;
  • Table salt - two tablespoons;
  • A little over one second cup of unflavored sunflower oil;
  • A liter of clean, drinking water.

How we cook:

  1. We wash both cabbage forks and cut them into small pieces to make rectangles.
  2. We wash and clean the beets, wipe on a coarse grater or cut into plates by hand.
  3. We carefully wash off the dirt and peel the garlic, cut it into medium-sized slices.
  4. We are preparing the marinade, for this we put water, pour pepper into it, and spoons of salt and granulated sugar. After the mixture boils, pour in the vinegar.
  5. Layer vegetables in jars. Pour the resulting mixture into them, let them cool, then store them where you see fit, but be sure to keep them away from sunlight and heat.

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