Pickled cabbage “Pink Petal” with beets

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Among lovers of pickles and pickles, there are few who have never tried “pink cabbage.” But not everyone knows how to achieve such an amazing color, much less the crunch of pickled slices and spicy aroma. Cabbage marinated with beets conquers the heart from the first try. This is an excellent appetizer and addition to salads, fish, meat dishes, vegetable side dishes and side dishes of various cereals.

Its preparation does not require many components and a long time. And the unusual appearance resembles plucked rose petals, which is why the recipe for quick preparation of cabbage marinated with beets received its name.

On topic: how to ferment cabbage?

Instant marinated cabbage with beets - basic cooking principles

In this way, white cabbage is marinated quickly. After about five hours you can eat it, and 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. Vegetables with white veins are not allowed.

The cabbage is washed, the top leaves are removed, cut into large pieces, and then chopped according to the recipe. The beets are cleaned, washed and grated on a coarse grater. The remaining vegetables, if used, are chopped in the same way as beets. To do this, you can use a Korean salad grater.

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

Marinade is usually prepared 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, stir and boil again. Set aside and add vinegar. If desired, herbs and spices are added to it.

Place the vegetables in a pan or jar, pour in the hot marinade, cover with a saucer and leave for three to four hours. After this time, you can try the cabbage.

Korean-style cabbage with beets and garlic

Cabbage with beets and garlic according to the Korean recipe turns out to be quite spicy and not spicy. The calorie content of the dish is about 30 kcal.

What ingredients will you need?

To prepare the preparation according to the Korean recipe, you should prepare:

From this quantity of products, the workpiece produces a full jar of 1 liter.

Step-by-step cooking process

Pickling vegetables according to the Korean recipe should be carried out in compliance with the following steps:

1. Carrots must be grated on a grater with large holes.

2. A clove of garlic should be cut into 4-6 parts.
3. The beets need to be cut in half. Next, cut each half into 2-4 parts.
4. The head of cabbage should be cut into 2 parts and the stalk removed. After this, the cabbage needs to be cut into medium-sized squares.
5. Place the ingredients in a sterilized 1 liter jar in the following layers: beets; cabbage; garlic; carrot.
6. Layers need to be alternated until the jar is full. The last layer should be the cabbage.
7. After this, you need to pour water into the saucepan. Add granulated sugar and salt to the water.
8. Place the saucepan over moderate heat. When the water boils, add peppercorns and bay leaves to it. Boil for about 2-3 minutes.
9. Remove the saucepan from the heat and pour vinegar into the marinade. Mix the contents.
10. Immediately pour the hot marinade over the vegetables in the jar.

Leave the workpiece to cool uncovered and add marinade if necessary. After the Korean-style vegetables have cooled, they need to be covered with a lid (nylon) and placed in the refrigerator. It is recommended to serve the product after 2-3 days. You can decorate the dish with fresh parsley or dill.

Instant recipes for pickled cabbage with beets

We have vegetables on our table all year round. In winter, pickled and canned vegetables, prepared in summer and autumn, are mainly consumed. One of the popular and favorite vegetables is white cabbage. It is marinated in various ways with the addition of various vegetables. Cabbage in this form is used to prepare many salads. There are recipes for quick preparation of sauerkraut with beets. How to make such cabbage for the winter? We will look at several recipes for winter salads.

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

Recipes for sauerkraut with red beets with and without vinegar have the same number of fans, so today I will tell you about both options, and you decide for yourself which one will become a regular dish on the table.

• We prepare the ingredients for the future sourdough. We will need: Medium-sized cabbage forks, weighing up to two kilograms;
• Two medium carrots;
• Garlic – one medium head;
• Beetroot weighing up to about 1.5 kilograms;
• Drinking water – liter;
• Granulated sugar - three-quarters of a glass;
• Two tablespoons of table salt;
• Lavrushka - two pieces;
• Unscented sunflower oil - one glass;
• A little hot pepper to taste;
• Black peppercorns - several pieces;
• Six tablespoons of vinegar.

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

Wash and cut the beets thoroughly. Cut it lengthwise into large, approximately equal-sized strips.

Wash and peel the carrots. Just like beets, we cut them into large strips.

Take a washed and peeled head of garlic and cut it lengthwise into strips or crosswise into slices, as you prefer. The main thing is not to put the garlic through a garlic press.

Prepare the marinade. Add bay leaf, salt, granulated sugar, pepper, sunflower oil to the water and cook until the mixture boils. After this, turn off the gas under it and add vinegar.

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

Healthy and tasty vegetable

There are always vegetable salads in our daily diet. They stimulate digestion and appetite. Delicious and healthy salads, fresh and pickled, are prepared from white cabbage. This vegetable is especially popular in winter, when you really want to diversify the winter table with vitamins and contrasting taste.

There are many recipes for sauerkraut with beets, with marinade in two versions:

This cabbage has a great taste. It has a very attractive appearance and can always diversify the everyday table. A pickled salad will help out the hostess in case of unexpected guests.

According to the recipe, a head of medium and late varieties is suitable for preparing such salads. You can also cut the vegetable in different ways. It all depends on how quickly you want the dish to be ready to eat. Usually, in order to pickle cabbage, it is cut into large strips or 4x4 cm squares. If you want the cabbage to be ready as quickly as possible, then you need to cut it into 8 pieces and marinate under pressure.

Instant Cabbage Recipe

Ingredients required for the recipe:

• cabbage – 2 kg; carrots – 1-2 pcs; medium-sized beets - 1 piece; garlic – 3-4 cloves;
• for marinade: sugar – 100g; salt – 1 tbsp; table vinegar 9% -100 ml;
• sunflower oil – 120 ml.

According to this recipe, vegetables are pickled very quickly and after 4-5 hours the salad is ready to eat. Despite the fact that the prepared vegetables are poured with boiling marinade, they remain crispy, juicy and tasty .
The cabbage needs to be washed and the top leaves removed. Cut into large pieces and then chop the vegetable. Leave it in this form in a large bowl or saucepan. Beets and carrots are grated on a coarse grater. Many housewives use a Korean beet grater for this. The garlic is finely chopped with a knife. All vegetables should be placed in one container, mixed well and placed in a dry and clean 3-liter jar.

Now it's time to start preparing the marinade. For this you will need another pan. 1 glass of plain water, sugar and salt according to the recipe are poured into it. The pan is placed on low heat , its contents are brought to a boil and immediately turned off.

Then you need to add vegetable oil according to the recipe, after that everything is mixed and brought to a boil again. After boiling, you can remove the pan from the heat and add vinegar to it. Everything mixes well and you get a ready-made marinade for the salad.

The next final stage is to pour the hot marinade over the chopped vegetables. The jar can be covered with a saucer and left in this state for 3-4 hours in the kitchen. After this time, the pickled cabbage can be tasted.

The simplest recipe

A simple recipe for quick-cooking cabbage with beets and garlic turns out colorful, crispy, and can be served within 24 hours.

What ingredients will you need?

To marinate cabbage with garlic and beets according to a simple recipe, you need to prepare:

Additionally, you can add 3-5 peas of allspice to the marinade. To prepare a spicy snack, you can add a pod of chili pepper.

Step-by-step cooking process

It is recommended to carry out the preparation of products and the marinating process in the following sequence:

1. The forks must be cut into 8-10 pieces. The stalk should be cut out.

2. Next, it is recommended to remove the top green leaves from each cabbage part, as they can taste bitter even after pickling.
3. Then you need to alternately grate the carrots and beets on a grater with large holes.
4. Garlic cloves should be cut into plates.
5. After this, put cabbage on the bottom of a wooden barrel or enamel pan, and put garlic, beets and carrots on top. If peppercorns or chilies are used, they must be placed on top of the carrots.
6. Next, pour water into a separate pan and bring it to a boil over moderate heat.
7. Place granulated sugar, salt and refined oil into boiling water. Boil the contents until the salt and sugar dissolve.
8. After this, remove the pan from the heat, pour vinegar into the marinade, and mix the ingredients.
9. Then immediately pour the hot marinade over the vegetables in the pan.
10. Next, you need to place a flat plate on top of the contents and place a weight on it. You can use a jar filled with water as a load.
11. Keep the workpiece warm for about a day. After this, the pickled vegetables can be placed in sterilized jars. Keep refrigerated.

It is recommended to serve the preparation garnished with fresh sprigs of dill or parsley leaves. It can also be used to prepare salads, soups or as a side dish for meat products.

Recipe for daily pickled cabbage with beets for the winter

If you cook vegetables according to this recipe, their taste turns out to be unusual, more piquant and aromatic. This recipe uses capsicum . When prepared, it makes an excellent snack. To prepare the salad you will need::

• white cabbage -2 kg;
• 1 large beet;
• 1-2 carrots, but you can do without them;
• 1 head of garlic.

According to the recipe, the cabbage should be cut into rectangular or square pieces, approximately 3x3 cm in size. After this, the chopped vegetable should be placed in a saucepan with a capacity of at least 5 liters. The remaining vegetables are cut into thin strips; it is better to cut the garlic thinly. Chopped carrots, beets and garlic should be added to the cabbage and mix everything well.

To prepare the marinade, you need to take all the ingredients prepared according to the recipe, with the exception of vinegar, and place them in a separate pan. capsicum into rings . Place the pan with the marinade on low heat, bring it to a boil and immediately turn it off. After this, you can add vinegar to the pan.

Vegetables in the pan must be poured with the prepared marinade. It will have a pleasant aroma. The marinade should only be poured while it is hot. The cabbage will remain in the pan. It needs to be covered with a plate of smaller diameter, but before that it must be compacted well and left in this form at room temperature. There is no need to place a load on top.

Within a day you can eat the cabbage, it is ready. It must be placed in a jar , covered with a lid and placed in the refrigerator.

Cabbage with beets and garlic in wine vinegar

Instant cabbage with beets and garlic has a special aroma and taste when using wine vinegar.

Cabbage with beets and garlic in wine vinegar.

It is important to use only natural products.

What ingredients will you need?

To prepare a preparation using wine vinegar you will need:

Additionally, you will need a 3-liter container for marinating.

Step-by-step cooking process

The preparation of a preparation based on wine vinegar should be carried out in compliance with the following steps:

1. The fork needs to be cut into 2 parts and the stalk removed. After this, the cabbage needs to be cut into medium-sized squares.
2. Carrots and beets must be cut into cubes.
3. Garlic should be cut into slices.

4. Next, you need to rinse the marinating container; it is advisable to carry out the procedure with soda. After this, the container should be thoroughly rinsed with water.
5. Then the ingredients must be laid out in layers in the container: cabbage squares; carrot sticks; garlic; beet sticks. It is important that the last layer in the container should be beets.
6. During the process of laying out the components, they must be periodically pressed down to remove air voids.
7. After this, you need to pour water into an enamel pan and bring it to a boil over moderate heat.
8. Add granulated sugar and salt to boiling water. Stir until the ingredients are dissolved.
9. Then you need to add coriander, laurel leaves and peppercorns to the water. Boil the contents for about 3 minutes.
10. Next, you need to remove the pan from the heat and pour vinegar into the marinade. Mix the contents.
11. After this, it is necessary to remove the laurel leaves from the hot marinade, as they can cause bitterness.
12. Then you need to immediately pour the marinade into the container with the vegetables. The liquid should completely cover the contents.
13. Pour refined oil over the marinade; it will prevent the workpiece from souring and the liquid from evaporating. Close the container with a lid.
14. Next, you need to leave the workpiece warm for about 12-20 hours.

After cooling, the workpiece can be served or placed in the refrigerator for storage.

Recipe for very quick cabbage chunks with beets

The taste of this cabbage is slightly different from regular sauerkraut. It turns out a little sweeter. According to the recipe you need to prepare:

• 
  2 kg cabbage;

• 2 pcs. carrots;
• 1 beet;
• 4 glasses of water;
• 3-4 cloves of garlic;
• 0.5 cups each of sunflower oil, sugar and vinegar;
• 1 tbsp salt.

At the very beginning of cooking, you should deal with cabbage . It is washed and only the top leaves are removed. The vegetable can be coarsely chopped or cut into squares. It depends on the taste of the hostess and her family members. The rest of the vegetables need to be cut into strips or use a coarse grater for this. Garlic is usually cut finely using a knife. Prepared vegetables should be placed in a convenient container for mixing. Now it's time to prepare the marinade for the vegetables.

Pour the water measured according to the recipe into a separate pan and place it on low heat. When the water becomes hot, you need to add all the ingredients. There is no need to add vinegar yet. Mix everything well and let it boil. Then turn everything off and add vinegar. Pour the prepared marinade and always hot over the chopped vegetables, cover them and let them brew for 4 hours at room temperature.

Pickled cabbage is ready to eat after 4 hours . They have a pleasant taste and aroma, are crispy and appetizing, but must be eaten within five days. According to the recipe, it cannot be stored longer, since it is prepared in a quick way.

Cabbage with beets and garlic in Georgian style

Georgian pickled cabbage turns out to be especially spicy, so it is not recommended for use by children and people with pathologies of the gastrointestinal tract.

What ingredients will you need?

To marinate vegetables according to the Georgian recipe you will need:

In the food list you can only adjust the amount of hot pepper and fresh herbs.

Step-by-step cooking process

Marinating cabbage according to the Georgian recipe is carried out in the following sequence:

1. The forks must be cut into 2 parts and the green top leaves removed. Don't throw them away.
2. Next, each half should be cut into 4 parts (along the growth of the leaves) and cut off part of the stalk (not completely, as it should hold the leaves).
3. The beets need to be cut in half. After this, cut each half into thin slices, about 0.5 cm wide.

4. Garlic cloves should be chopped with a knife.
5. Then, in a deep enamel pan, you need to place a layer of cabbage, beets on top, then dill, parsley and celery. Sprinkle the contents with red pepper. If chili peppers are used, they must be cut into rings. Place the final layer of garlic. If desired, the ingredients can be laid out in several layers, alternating them in a similar sequence.
6. Next, you need to pour water into a clean pan, add granulated sugar, peppers and salt.
7. Place the pan over moderate heat.
8. When the contents boil, add laurel leaves and vinegar to the ingredients. Cook for about 3 minutes.
9. After this, remove the heat from the pan and immediately pour the marinade over the vegetables.
10. Cover the contents with green cabbage leaves, place a flat plate on top and place a weight on it.
11. Leave the food to cool and marinate in a warm place for about 24 hours.
12. Next, the pan with the workpiece needs to be moved to a cool and dark place.

You can serve pickled vegetables after 3-5 days. The dish does not require additional decoration.

Some tips

In addition to the ingredients indicated in the recipes, you can also add other components to prepare the marinade.
For example, herbs or spices. If you add ginger root, it will give a special piquant taste to the cabbage, but you will have to chop it.

Cabbage with beets looks very beautiful and appetizing if the vegetables are placed in layers in a jar. To do this, it is convenient to use a pan rather than a jar.

Some housewives, in addition to the vegetables indicated in the recipe, also add onions . It is cut into strips. When pickled, it will give a specific aroma and taste to all other vegetables.

Pickled vegetables are also good for preparing other salads, both fresh and salted. By the way, cabbage and beets prepared according to these recipes will always be at the table for the winter. Many people prefer it as a snack at the holiday table.

Instant pickled cabbage with beets

Among lovers of pickles and pickles, there will be those who will especially like instant marinated cabbage with beets. It attracts the attention of housewives not only with its aroma, but also with its bright pink color. You can achieve this shade if you choose the right ingredients. Advice from experienced chefs will help improve the taste of cabbage and other ingredients, as well as extend the shelf life of the snack.

Sauerkraut with beets in jars in large pieces

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

All we need for cooking:

• A head of cabbage, small in size, about two to three kilograms;
• Large beets;
• Large carrots;
• Garlic, one large or two small heads;
• A little more than half granulated sugar;
• Two tablespoons of ordinary table salt
• A few black peppercorns;
• Sunflower oil - depending on the number of cans, one tablespoon for each;
• Several bay leaves;
• Half a glass of vinegar;
• One liter of drinking water.

Preparation:

1. We start with cabbage. We wash it thoroughly and begin to peel off the very top layer of leaves.
2. Attention to housewives: I do not recommend using early varieties of cabbage for cooking. Onan will not give any crunch when preserved and will be too loose and not juicy. In addition, later heads of cabbage will contain more useful substances.
3. We cut the head of cabbage into two equal parts, and then each of these parts into another six to eight equal parts so that we get rectangles.
4. We wash the red beets. The fruit should also not be very young, otherwise you risk ruining the dish. Peel the beets and cut them in half, and each half into medium-sized slices.
5. Wash and peel the carrots. There are two options for slicing a vegetable: grate it on a coarse grater or, like beets, cut it 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. Advice for you: I do not recommend using a garlic press in this recipe, because in this case the garlic does not convey its flavor and aroma properties very well.
7. Combine all the chopped vegetables in one large saucepan and mix thoroughly so that the mixture in the jars looks uniform. Place vegetables in jars.
8. This step is about preparing the marinade. Add sugar, salt, pepper, bay leaves to the water and leave to simmer for about five minutes. Add vinegar and the marinade is ready. Fill the resulting liquid to the brim of the jar, close the lids, wrap it in a blanket and allow it to cool to room temperature.

For those who want to see with their own eyes how to prepare this dish, I suggest watching the video:

If you wish, after two days you will be able to enjoy what a very tasty sauerkraut with beets you have made. Bon appetit!

How to pickle cabbage with instant beets

To make the marinated snack crispy and flavorful, there are several secrets:

• You should not take early varieties of cabbage, because their leaves are tender and brittle;
• the heads of cabbage for pickling should be dense and tight;
• to make a dish more aromatic and tastier, you don’t need to be afraid of experiments;
• pickled cabbage is easily combined with any of the spices: cumin, coriander, celery, mustard seeds;
• onions will give vegetables a special delicate aroma;
• beets should be bright and rich in color;
• You can cut the head of cabbage into pieces or simply finely chop it;
• for pickling, vinegar can be replaced with citric acid; 1 tsp is required for a 3-liter jar; in rare cases, lemon juice can be used;
• if you add shallots, it will give the appetizer a special smell;
• A special taste of the dish can be obtained by adding aromatic ginger;
• Any vegetable oil is suitable for pickling;
• Leaves or horseradish root at the bottom of the marinating container will help add crunch;
• You should not use tap water for marinade; the high chlorine content in it makes the vegetables soft;
• The marinating time depends on the saturation of the marinade, its temperature and the size of the ingredients;
• pickled vegetables are suitable as ingredients for making vinaigrette;
• It is allowed to add both table vinegar and apple or grape vinegar to the marinade; you can take vinegar essence, 1 tbsp per 1 liter of water;
• Hot peppers will help add spiciness, but in order not to overdo it, it is better to add the pulp and discard the seeds.

Instant pickled cabbage with beets will help out any housewife, because it will be an excellent appetizer.

Useful tips and tricks

Instant cabbage with beets and garlic is not only aromatic, crispy and juicy, but also completely retains all its beneficial properties.

To ensure that the dish fully meets your expectations, it is recommended to follow the following recommendations during the marinating process:

• Only late varieties of cabbage should be pickled, as their leaves remain crisp even with the hot pickling method;
• for pickling, you can use not only table vinegar, but also apple or wine vinegar, as well as citric acid;

• for pickling, give preference to small and dense heads of cabbage, since overgrown vegetables contain less nutrients;
• if the recipe includes onions, then it is advisable to use red varieties of onions; they have less pungency and a milder aroma;
• You can diversify the taste of the snack by using Korean spices, which are used for pickling carrots;
• Bay leaves, with the hot pickling method, cannot be kept in the marinade for a long time, as they can release unnecessary bitterness;
• It is strictly forbidden to marinate appetizers in aluminum dishes, as it reacts with acid;
• The product, sealed in sterilized jars, can be stored for up to 8 months. Once opened, the dish must be consumed within 7 days;
• When cold marinating (using a cold marinade), the ingredients marinate longer, but remain crispier and healthier.

It is better to prepare pickled snacks using spring, bottled or distilled water, as it does not contain harmful impurities. Additionally, to increase the nutritional value of the dish, you can use not only beets and garlic, but also bell peppers and carrots as auxiliary ingredients. It is also recommended to pour hot marinade over the cabbage for faster marinating.

Author: Kotlyachkova Svetlana

Recipes for quick pickled cabbage with beets

There are many good recipes that allow you to pickle vegetables in a few hours. You can use white or red cabbage for the salad. You can prepare pickled salads, which are ready to eat after 5-8 hours, or preserve them in a jar for the winter to enjoy the delicate taste and crunch at any time.

Each of the recipes presented below can be supplemented with spices, they will make the dish more piquant.

These pickled vegetable recipes contain almost all the vitamins and minerals needed by humans, but the high vinegar content reduces their amount.

Quick pickled cabbage with beets and carrots

This recipe for quick-cooking cabbage and beets will delight you with its juiciness and delicate aroma within a couple of hours after adding the marinade. Required list of products:

• 2 kg cabbage;
• 5-6 cloves of garlic;
• 1 mixed;
• 2 carrots;

• 100 ml each of vinegar, granulated sugar and oil;
• 1 tbsp. salt.

Step by step marinating process:

1. Divide the cabbage head into pieces.
2. Peel the remaining vegetables, chop and grate.
3. Peel the garlic and chop it. To make cleaning faster, just cut off the bottom part of the head and press it down with a knife.
4. Combine all ingredients together, mix, but do not crush. Place tightly in the prepared container.
5. Pour a glass of water into the pan, add the remaining ingredients, and bring to a boil. Remove from heat, pour in vinegar. The marinade is ready.

Fill the jar with vegetables with hot marinade, close the lid, and leave for 5 hours.

Daily marinated cabbage with beets and hot peppers

For those who like spicier and more savory pickled vegetables, this simple but delicious recipe will suit you. It has a special aroma, and all because it contains a large number of different spices.

For cooking you will need the following products:

• 2 kg cabbage;
• 2 beet tubers;
• 1 large carrot;
• 3 pcs. bell pepper;
• 3-4 cloves of garlic;
• hot pepper - 2 pcs.;
• 1 liter of water;
• 1/2 tbsp. oils;
• 1/4 tbsp. vinegar and rock salt;
• 3-4 laurel leaves;
• a pinch of ground ginger;
• 5 tbsp. Sahara;
• allspice.

Step-by-step cooking technology:

1. Peel the vegetables and rinse under water.
2. Cut the head of cabbage into small pieces, carrots and beets into thin strips, peppers into strips, and chop the garlic finely or pass through a press.
3. Mix all vegetables, ginger, bay leaf and allspice.
4. To prepare the marinade, add salt, sugar, vinegar, oil to the water and wait until it boils. Pour hot marinade over all salad components and apply pressure.

After it has stood for a day, put it in jars for convenient storage.

How to quickly pickle cabbage with beets in Korean

Pickled vegetables according to this recipe have a piquant taste. The vegetables turn out tender, juicy and aromatic, perfect for any side dish.

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

For the marinade you will need:

• water - 4 tbsp.;
• table salt 50 g;
• vinegar - 100 ml;
• sugar and butter 1/2 tbsp;
• 5 peppercorns and 3 bay leaves.

Prepare pickled vegetables according to this recipe as follows:

1. Remove damaged leaves from cabbage. Chop into pieces or strips.
2. Peel and chop the beets using a grater designed for preparing vegetables in Korean.
3. Peel and chop the garlic and onion.
4. Mix all products in a spacious container.
5. Prepare the marinade in a saucepan by mixing together all ingredients except vinegar. Wait until it boils, remove from heat, pour in vinegar.
6. Pour the marinade over the salad and leave overnight.

This recipe for quick-cooking pickled cabbage with beets will appeal to many, because after 8 hours the dish is ready, and its pleasant taste cannot be compared with anything.

For long-term storage, it is better to transfer everything into a practical container and put it in a cool place.

How to marinate cabbage with instant beets and horseradish

Horseradish root will help make pickled cabbage and beets according to this recipe more spicy and piquant.

• 2 kg cabbage;
• 1 large beet;
• 20 g each of parsley, dill and celery;
• 2-3 cloves of garlic;
• a pinch of hot red pepper.

For the marinade you will need:

• 1 liter of purified water;
• 1 tbsp. l. salt and sugar;
• 250 ml vinegar.

Step-by-step cooking process:

1. The head of cabbage must be rinsed under running water and finely chopped.
2. Grate the beets or cut into strips.
3. Grind the horseradish root using a meat grinder.
4. Wash all the greens and chop finely.
5. Combine all prepared ingredients together, add garlic cut in half and hot red pepper.
6. Place a dill umbrella and a few currant leaves at the bottom of the container.
7. Then place the mixture of vegetables, spices and herbs in a jar. Tamp down thoroughly.
8. To prepare the marinade, add salt and sugar to the water, boil for 2 minutes, and then remove from heat. And only now can you pour in the vinegar.
9. Pour the hot marinade over the vegetables in the jar.

Marinating cabbage with instant beets will take up to 3 days, and then you can serve it.

Cauliflower marinated with beets

A rather original and very tasty colored representative of this species can be obtained if you cook it with beets. The white inflorescences will become colored, and the reddish appetizer will become a table decoration.

And since it will not stop crunching, it will be in demand on a par with canned cucumbers. And even more, thanks to its originality.

We will need:

• Cauliflower – 1.2 kg.
• Beets – 400 gr.
• Water – 2 l. + 1.5 l.
• Black peppercorns – 10 pcs.
• Garlic – 1 head.
• Hot pepper – 1 pod.
• Parsley – 1 bunch.
• Salt – 1.5 tbsp. l.
• Sugar – 1 tbsp. l.
• Citric acid – ½ tsp.

Preparation:

1. Completely immerse the cauliflower in cool water for 10 minutes so that all the bugs float out and debris is removed. This will clear the head of cabbage of everything we don’t need.

Then take it out of the water, shake it well, removing excess moisture, and separate it into individual inflorescences.

2. Pour water (2 liters) into a saucepan and boil it. Add citric acid and pour the prepared inflorescences into the resulting slightly sour solution.

Boil for no more than 3 minutes so that the crunch does not disappear, but the main ingredient is half-ready.

3. Cut the peeled beets in half and chop into thin slices. Chop the pepper into rings and cut the garlic cloves into slices.

4. So that the preparation can be eaten at one time, it is best to use half-liter jars, which it is advisable to sterilize in advance.

Place several sprigs of parsley on their bottom and distribute the chopped garlic in equal quantities.

5. Place the heads of cabbage mixed with beet semicircles into a container. Pour boiling marinade over it and let it sit for a third of an hour.

6. Pour the pink marinade back into the pan and put it back on the fire. After heating the water, add salt, sugar, and black peppercorns.

After the next boil, pour it into a filled container and seal tightly with any lid. It is better to warm up such a workpiece thoroughly before storing. To do this, wrap it up and leave it in this state for 24 hours, that is, until it cools completely.

If after a day the container with the contents is still warm, then let it stand.

The finished snack does not stay in storage for long. Small heads of cabbage just fly away with a “Hurray!”

Terms and conditions of storage

Instant vegetables can remain juicy and flavorful in the refrigerator for up to a month. You can use any container as a container: a food-grade plastic bucket, a jar, a tub or an enamel pan.

You can store pickled vegetables in wooden containers at temperatures from 0 to +10 degrees for up to 2-3 months.

There is no need to sterilize the container, the main thing is to wash it well and remove excess water.

If you store the prepared salad for more than two weeks, the main ingredients darken and become soft.

Vegetable oil will help extend the shelf life of the snack. It is added to the container after pouring the marinade so that it forms an airtight film. Due to this, it is possible to slow down the fermentation process of the pickled snack.