Hello hostesses! Here you will find a recipe for making delicious pickled cabbage with my photo and description. This pickled cabbage is cooked with beetroot, which turns the cabbage a beautiful pink color. Therefore, such cabbage is called "Pelyustka", which means "petal" in Ukrainian. That is, the finished cabbage looks like flower petals.

Such cabbage is prepared quickly. I usually do it in a three-liter jar, so it's more convenient for me to store it. But you can cook in any container or saucepan. Time for all processes will take about half an hour. And 12 hours for pickling.

The cost of such a dish is low. But on the market, such cabbage is sold for a lot of money (which is very strange). Therefore, I advise you to cook pickled cabbage yourself - it's fast, inexpensive, and tasty.

Ingredients for a 3 liter jar:


  • white cabbage - 2 kg
  • beets - 2 pcs. medium (about 300 gr.)
  • carrots - 1 pc. average
  • garlic - 5 cloves

For marinade:

  • water - 1.1 l
  • vinegar - 150 ml
  • sugar - 6 tbsp. l. Sahara
  • salt - 2 tbsp.
  • vegetable oil - 2 tbsp. l.
  • bay leaf - 3 pcs.
  • peppercorns - to taste

Pickled cabbage with beets: cooking method.

First prepare the cabbage. Wash it and remove the top bad leaves. Next, cut the cabbage into squares, no need to chop. Slicing cabbage takes just a couple of minutes.

Now it's the turn of the beets. It also needs to be washed and cleaned. Next, cut the beets into cubes (you can cubes or in any convenient way).

We do the same with carrots as we do with beets. Wash, peel, cut into cubes.

Cut the peeled garlic into slices.

All vegetables are ready. Now you need to put them in a three-liter jar. Put cabbage on the bottom, a little carrots, beets and garlic on top. And so on, lay out all the vegetables in layers, tamping them down. The last layer should be beet-carrot.

When the vegetables are stacked in a jar, cook the marinade. Pour water into the pan (a liter is usually not enough to fill a jar, so take a liter and 100 ml). Pour sugar, salt, bay leaf, peppercorns into the water (you can also ground). Bring to a boil and completely dissolve the sugar and salt in the water.

At the end, pour the vinegar and turn off the heat.

Remove bay leaf. The rest of the marinade is immediately poured into a jar of vegetables. You need to pour the cabbage with hot marinade, while the marinade should completely cover the vegetables. Pour a couple more spoons on top. vegetable oil. Close the jar with a lid and leave at room temperature marinate our delicious cabbage for 12 hours.

If you do it in a saucepan, then after pouring the marinade over the cabbage, you need to cover it with an inverted plate and put oppression on it.

I usually cook these vegetables in the evening. Pickled cabbage according to this recipe is delicious in the morning and can be eaten as a salad on.

Pickled cabbage gets bright pink, crispy, sweet and sour. Well, very tasty! Carrots and beets also go with a bang. I highly recommend preparing such an elegant preparation!

Cabbage with beets for the winter is one of the most popular options for vegetable rolling. These vegetables are inexpensive, but contain a lot of useful substances and vitamins. These qualities are especially useful during cold weather. At the same time, cabbage and beets are also very delicious snack, which will appeal to all households, both in its pure form, and together with additional ingredients as a salad.

Most often used for preservation for the winter white cabbage, but if you wish, you can also take a colored or red head. Beets are added to it not only because of the taste, but also for the sake of rich color. Together, these vegetables turn into a bright pink dish that is not ashamed to offer guests. Experienced housewives they usually stock up on such a delicacy for the future, since it is also used for festive feasts and for home use.

Preparing cabbage with beets for the winter is quite simple. The most difficult step in cooking is cutting vegetables. And then difficulties arise only with global seaming, and for several jars the process will not take much time. After chopping, cabbage and beets are laid out in clean containers and poured with marinade. It uses water, vinegar, vegetable oil, salt and sugar. You can also add black and allspice, fresh or ground pepper chili, bay leaves, roots, horseradish, garlic, etc.

All you need to decide before you cook cabbage with beets is a way to chop vegetables. They can be marinated in straws, squares, or even very large pieces.

Cauliflower inflorescences with beets will really become colored. More precisely, they will acquire a pleasant pinkish tint. In this case, the cabbage will be crispy and juicy. The amount of ingredients is calculated per liter jar. By and large, just pour boiling water over the cabbage and add spices to get a tasty and bright appetizer.

Ingredients:

  • 1 fork of cauliflower;
  • 1 beet;
  • 1 st. l. salt;
  • 1 st. l. Sahara;
  • ½ tsp coriander;
  • 2 tbsp. l. vinegar;
  • 1 bay leaf.

Cooking method:

  1. Rinse the cabbage thoroughly and disassemble it into inflorescences, pour boiling water over it.
  2. Quickly dip the cabbage into ice water, then leave to drain.
  3. Peel beets, grate coarse grater or cut into strips.
  4. Lay the beets and cabbage in layers in a clean jar, add a bay leaf in the middle.
  5. Sprinkle coriander, salt and sugar on top of vegetables.
  6. Pour everything with vinegar and boiling water (up to the top of the jar).
  7. Cover the jars with a lid and sterilize in boiling water for 5 minutes.
  8. Roll up the jars and turn them upside down, leave to cool at room temperature.

Interesting from the network

Korean cabbage is an easy recipe delicious dish, which can be expensive in "Korean" shops, but at home it will not require any extra finances or time costs. It is enough to cook this appetizer once on your own, so that you will never again buy in the markets or in supermarkets. All the ingredients are sure to be found in the refrigerator, especially if you are thinking about winter stocks during the season of vegetables.

Ingredients:

  • 500 g cabbage;
  • 500 g of beets;
  • 200 g of onion;
  • 200 g of sugar;
  • 900 ml of vinegar;
  • 1 liter of water;
  • 120 g salt.

Cooking method:

  1. Boil the beets, peel and cut into strips.
  2. Cut the onion into rings, cabbage into squares.
  3. Boil water in a saucepan, dissolve sugar and salt in it.
  4. Pour vinegar into the same pan, mix well.
  5. Place all prepared vegetables in the marinade and cook for 10 minutes.
  6. Transfer the salad to clean jars, pour the marinade to the top.
  7. Sterilize jars for 15 minutes, then roll up and leave to cool.
  8. After cooling, rearrange the preservation in a cool place.

Beets, carrots and cabbage are a wonderful composition for a winter vegetable salad. Not only are all these vegetables quite inexpensive, they also have a rich composition of vitamins. All while cooking beneficial features ingredients will be preserved, so you can safely use the salad as a means to prevent seasonal diseases. If desired, you can add a little more garlic to the appetizer if you like spicy dishes.

Ingredients:

  • 1.5 kg of cabbage;
  • 300 g of beets;
  • 300 g carrots;
  • 1.5 liters of water;
  • 1 ½ st. l. salt;
  • 1 clove of garlic;
  • 2 tbsp. l. Sahara;
  • Bay leaf;
  • Black peppercorns.

Cooking method:

  1. Cut the cabbage into roughly equal pieces of 5-8 cm.
  2. Grate peeled carrots and beets (it is best to use a Korean grater).
  3. Chop the garlic and put it on the bottom of a three-liter jar, then add cabbage and beets with carrots in layers.
  4. Boil salt, sugar, bay leaf and peppercorns in water.
  5. Cool the brine a little and pour vegetables over it, cover the jars with lids (do not roll up).
  6. Keep the cabbage at room temperature for 2 days, then store in the refrigerator.

Gurian cabbage with beetroot is very spicy and savory dish which may not be to everyone's taste. Nevertheless, if there are sincere admirers of such snacks in your family, they will simply be delighted with such a variety in the diet. The salad will turn out to be very satisfying and nutritious, it will look great as a side dish for meat or fish dishes, and in vegetarian menu and he may well become a full-fledged light dinner. Better take for this recipe Apple vinegar, although an ordinary dining room is also suitable.

Ingredients:

  • 2 kg of cabbage;
  • 2 heads of garlic;
  • 2 beets;
  • 1 cup of sugar;
  • 1 glass of vinegar;
  • ½ cup vegetable oil;
  • 2 tbsp. l. salt;
  • 1 liter of water;
  • 2 red hot peppers.

Cooking method:

  1. Peel the beets, remove the top leaves from the cabbage.
  2. Cut vegetables into large pieces.
  3. Peel the garlic and cut it into thick slices.
  4. Put cabbage and beets in jars in layers, adding a little garlic to each layer.
  5. Put a pod of red hot pepper in the middle of the jar.
  6. Boil water, pour vinegar and vegetable oil into it, add sugar and salt.
  7. Boil the marinade again and pour it into jars to the very top.
  8. Roll up jars with lids, keep at room temperature for 2 days, then transfer to a cooler place.

Now you know how to cook cabbage with beets for the winter according to the recipe with a photo. Enjoy your meal!

Cabbage with beets for the winter is a tasty, bright and healthy delicacy that can be stored in jars for a long time and does not require any culinary delights. It will decorate any meal and help to cope with vitamin deficiency in the cold season. It is enough to figure out once how to cook cabbage with beets for the winter in order to delight your loved ones with delicious canned vegetables every year:
  • If you decide to cook cauliflower with beets, then, before pickling, pour boiling water over the inflorescences, and then dip them in ice water for a couple of seconds. This will allow them to keep their shape better and become more crispy;
  • Do not rush to hide jars of cabbage in a cool place - they should cool slowly. So it's better to leave them in the kitchen and even wrap them in a warm cloth;
  • The jars are usually cooled down with lids. That way they won't explode. At the same time, before salting the cabbage, be sure to sterilize both the container itself and the lids;
  • If you stack the salad in jars in layers, then there should be beets on top and bottom. So the cabbage will evenly turn pink;
  • Cabbage preparations with beet winter can be used for cooking vegetable salads. The vinaigrette is especially tasty.

Good afternoon friends!

Look for delicious recipes cabbage with beets? The best way save it for the winter: pickle or pickle. I share simple and quick ways of 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 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 favorite vegetable oil, chop 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 cans 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 prepare this quick recipe, without closure. 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.


For this recipe fast food, it turns out moderately spicy cabbage, very tasty, beautifully colored with beet juice, with a piquant 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. We keep under oppression for 3 days at room temperature, then for 2-3 days we put it 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 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!

Spicy, spicy-smelling, fresh and pleasantly crispy pickled cabbage slices with beets will become an indispensable treat on the table, and this pickle can not only diversify, but also decorate the daily menu. Every housewife can use the recipe for pickled cabbage with beets that has been proven over the years and experience: the dish is very simple in its composition and will not require much time from you.

Taste Info vegetable snacks

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 rich and quick marinade take
  • One liter of clean, filtered water.
  • 3 tablespoons white sugar.
  • 3 tablespoons table salt coarse grind.
  • 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.

6. Cool the marinade and fill it with cabbage. If you pour vegetables with boiling marinade, you need to be very careful, because hot liquid can get on the glass and then the jar will burst right in your hands. To avoid this, use a large spoon that will allow you to slowly pour the marinade. This method will give the jar time to warm up well.

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.

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Recipe number 2. Korean-style purple cabbage with beets

Love moderately spicy, moderately sweet, spicy 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" from fresh vegetables, it will amaze you with its tenderness and aroma!

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

  • 1 small fork of cabbage (or half a large one)
  • 1 carrot
  • 1 beet
  • 5-7 cloves of garlic (but you can take a whole head),
  • liter of water,
  • 2-3 cloves,
  • a pinch of cumin
  • 1-2 bay leaves,
  • 3 tablespoons of sugar (can be with a slide),
  • 1 teaspoon salt
  • 0.5 cups of any vegetable oil (but it's better to take refined),
  • 0.3 cups of vinegar (if you like it spicier - take 0.5 cups).

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.

Cover the dish with Korean salad plate, put the load on top (in this case, it is a jar of cereals). Important: the load should not be too heavy so that the marinade does not spill over the top. Leave the cabbage to infuse for about a day.


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!