Pickled cabbage with beets - very tasty quick recipes

Pickled cabbage with beets is not a dish of traditional Russian cuisine, but it has been appearing on our tables for many years now, receiving a well-deserved dose of respect and popularity. Indeed, this is a very unusual appetizer, seriously different from the usual one pickled by the presence of beets, which gives the dish not only a rich color, but also a sweetish, pronounced taste.

Cabbage has long been used in cooking in a variety of ways. It is fried, stewed, fermented, pickled, and added to winter salads. It’s hard to imagine a number of first courses without it; just remember borscht and kapusnyak.

It fits perfectly into main courses, in particular, everyone’s favorite cabbage rolls. And for those who like more spicy sensations, there are interesting recipes, for example, Korean salad, with different spices. We also liked the bright appetizer, I suggest you learn how to cook it!

Pickled cabbage with beets - a delicious quick recipe

Although such a dish can be served after 12 hours, no one forbids preparing it for future use for the winter.

The marinade is quite simple, but thanks to the addition of carrots and garlic, the white cabbage “beauty” acquires an amazing taste.

We will need:

Cabbage – 1 kg.
Boiled water, sunflower oil - 125 ml.
Apple vinegar – 60 ml.
Garlic clove – 4 pcs.
Carrots – 3 pcs.
Beets – 2 pcs.
Sugar – 2 tbsp. l.
Salt - 1 tbsp. l.

Preparation:

1. A fresh head of cabbage must first be freed from the upper, slightly wilted and damaged leaves. Then separate them from the stalk in layers - we won’t need it.

To add more tenderness, it is better to remove too thick veins on the sheets. Finely chop the remaining thin layers to form neat straws.

2. After thorough washing, peel the beets and carrots and chop them into oblong thin strips using a Korean grater.

In principle, you can use a regular grater, but then they will be very different from slicing cabbage and the aesthetic appearance will be lost. Also, different thicknesses will not allow the salad to marinate evenly.

3. All vegetables chopped to the desired state can be combined in a large bowl and mixed well. It is desirable that they be re-sorted among themselves and look like one whole multi-colored composition.

4. Remove the peel from the garlic cloves and wash them. Dry so that no drops of water remain on them, and then chop in any convenient way.

You can pass it through a press, use a fine grater, or chop it into thin strips with a knife. Place in a common bowl with the previous ingredients.

5. Now you need to do the marinade, because without it, no quick cooking will be possible. Pour water and oil into a saucepan and set to heat. Add salt and sugar and let the resulting solution boil. Remember to stir periodically so that the bulk products are completely dissolved in the liquid.

6. Pour boiling brine into the salad bowl. Let it cool a little (about 15 minutes) and only then pour in apple cider vinegar so that it gives the steamed vegetables a pleasant piquancy and does not evaporate in the first seconds from interacting with too hot water. Mix everything well and cover with a large plate or lid.

All cuts must be in liquid, otherwise fragments of it will remain raw.

7. Let the cooling process take place for 4 hours first on the kitchen counter, and then for about 8 hours inside the refrigerator. This time will be enough for the unique vegetable salad to be fully prepared.

Once cooked, serve with hot boiled potatoes. And if you didn’t eat it all at once, then you should store this salad in the refrigerator.

Recipe for pickled crispy cabbage with beets for the winter

To stock up on cabbage for the winter, you can roll it into well-cleaned, sterilized jars and enjoy the spicy taste at any time.

For long-term storage, cabbage can be cut into large pieces, and small ones can be cut in half. Also cut carrots and beets into large pieces, and garlic into rings. This way, the vegetables will retain more nutrients, and when serving, you will be able to get creative with different types of cutting them.

Cabbage with beets, marinated in large pieces in a jar

Heads of cabbage cut into squares when colored with beets become similar to delicate rose petals. If the red vegetable is very juicy and sweet, then the pieces will acquire a delicate sweetness.

In a similar way, we prepared the beloved “Pelustka”, and in Georgia the recipe is called “Gurian style”. This option is slightly different from the previous ones, although it is also prepared with butter.

Essentially, the marinade is similar to when pickling cucumbers. Although, as already noted, the composition contains oil.

We will need:

Water – 1100 ml.
9% vinegar - 150 ml.
Sunflower oil – ½ cup + 2 tbsp. l. on the jar.
Cabbage – 2000 gr.
Beets – 300 gr.
Carrots – 150 gr.
Sugar – 6 tbsp. l.
Black peppercorns – 6 pcs.
Garlic clove – 5 pcs.
Bay leaf – 3 pcs.
Salt – 2 tbsp. l.

Preparation:

1. Clean the forks from the top leaves and stalks. Cut the resulting slices into five-centimeter squares.

2. Peel the carrots and beets and cut into oblong bars half a centimeter thick. Make thin slices of garlic. Mix these three cuts.

3. Place the vegetables very tightly in layers in sterile jars: first cabbage cubes, on top of them red and orange bars with garlic. This can be repeated two or three times. The main thing is that there is a bright color layer on top.

4. Boil water. Throw in the bulk ingredients, bay leaves and peppercorns. After a couple of minutes, it is better to remove the leaves so that the aroma does not become too spicy.

Pour in oil (1/2 cup) with vinegar. After 20 seconds, the brine is completely ready.

5. Pour boiling liquid into each jar almost to the very neck. Add a couple of tablespoons of oil on top to form an airtight film that will prevent our workpiece from turning sour.

Seal and wrap for 12 hours.

After cooking, place on a plate so that vegetables from all layers get into it evenly and eat with pleasure, like an incredibly tasty snack.

Crispy and juicy cabbage with chunks of beets and garlic

A perfectly balanced taste with an excellent combination of sweetness and acidity and a very appetizing appearance of large, juicy pieces are the main features of the dish. I like it because it’s quick to prepare – you don’t even need to chop the vegetables, you just chop them coarsely and you’re done.

Ingredients:

Cabbage – 1 head
Carrots - 4-6 pcs.
Beets – 2-3 pcs.
Garlic – 1-2 heads
Hot red pepper – 1 pc.
Peppercorns – 10-12 pcs.
Coriander – 1 tsp.
Bay leaf – 2-3 pcs.
Fresh greens - a bunch

Marinade:

Water – 2 l
Salt – 5 tbsp.
Sugar – 2 tbsp.
Vinegar – 1 tbsp.

Preparation:

1. Cabbage should be dense, firm, fresh, then you can be sure of the quality of the future snack. It must first be cut in half, and then into sectors, trying to ensure that parts of the central membrane remain in each piece, so the segment will hold its shape well without crumbling.

2. Peel the carrots and cut into rings about 2-4 mm thick. Cut the peeled beets as desired. Peel the garlic cloves from thick husks and cut into slices. Grind the hot pepper into rings, chop the greens (if you like, you can simply lay them in sprigs).

Secret

The smaller the pieces, the richer the color, that is, if you chop it coarsely, the salad will acquire a barely noticeable pinkish tint, but for a beautiful pink-raspberry color it is better to grate or chop into strips.

3. Wash a three-liter jar, put greens on the bottom, about a third of the vegetables in layers, then half the cabbage, on them - spices (pepper, coriander, bay leaf). Repeat the process again, place the remaining beets and carrots and spices on top. You can cover the very top with a piece of cabbage, pressing it tightly in the jar.

4. Now it’s time to begin another sacrament of creating an appetizer - preparing the marinade. To do this, pour water into a convenient saucepan, immediately add dry spices, heat, stir until the crystals dissolve (if you are in a hurry, you can preheat the water in an electric kettle, and then prepare the mixture). At the end, add vinegar and pour the mixture over the products.

5. Cover with a glass or plastic lid. Full marinating ends after 2-3 days, but after a day you can try it if you really want to.

Cabbage in Georgian marinade

Georgians not only know a lot about good wine, but also prepare so many appetizers that the table is always simply bursting with variety.

This sweet-spicy appetizer with a pinkish tint, usually served with meat, will captivate you from the very first minutes! Why are we worse? Let's delight our guests with an original dish! Moreover, it is prepared “one-two-three”.

We will need:

Water – 1.8 l.
Sugar – 11 tbsp. l.
Salt – 3.5 tbsp. l.
9% vinegar - 2 cups.
White cabbage – 2 pcs.
Beets, carrots - 2 pcs.
Chili – 2 pods.
Garlic - 2 heads.

Preparation:

1. Peel the vegetables, rinse and dry them.

Cut the cabbage beauty into fairly large pieces. trying to keep them from falling apart into fragments. Chop juicy burgundy-colored carrots and beets into bars, or chop using a coarse grater.

Finely chop the garlic and chili. Combine everything in a large bowl and mix until all the vegetables look like a salad of uniform consistency.

2. Pour water into a saucepan, add salt and sugar. Put it on the fire and bring it to a boil. After which you can turn off the fire and pour in vinegar; you should not heat it.

3. Place the vegetable salad in clean, sterile jars of any size, trying to fill them as tightly as possible. And you can fill the free space with hot brine.

4. Seal with lids, either screw caps or regular plastic ones, and leave to cool. There is no need to wrap the filled container.

Store in a cool, dark place, preferably in the refrigerator. Although such a snack is also stored in a cold cellar.

For ease of storage, you can pickle vegetables in liter jars. As a rule, half of such a jar, or even more, is immediately eaten at a time.

Spicy pickled cabbage with beets (very tasty)

In recent decades, spicy Korean salads have become a part of our lives. Savory dishes ideally complement bland or meat dishes.

And although the Beijing representative of this species is usually used in Asian countries, in the post-Soviet space “our” people have already learned to pickle cabbage cabbage according to various national recipes.

We will need:

Water – 2 l.
Cabbage – 1.5 kg.
Beetroot - 1 pc.
Salt – 2/3 cup.
Hot pepper – 3 pods.
Sunflower oil – 2 tbsp. l.
Garlic – 1 head.
Sugar – 1 tbsp. l.

Preparation:

1. Separate the forks into separate leaves. If they are very large, you can cut them in half. Very large veins should be removed, but if you like to crunch, you can leave them.

2. Boil water and dissolve salt in it. Pour this “steep” brine over the prepared sheets.

It is advisable to place a wide plate on top, which will be slightly smaller than the diameter of the dish for the placed workpiece. And also it is necessary to put oppression. Leave to salt in this state overnight.

3. Rinse the crispy leaves well under running water so that all the excess salt that they have not absorbed is gone.

4. Peel the garlic, beets and peppers and pass through a fine mesh meat grinder. Combine the resulting spicy mass with sugar and butter. Mix well to form a homogeneous sauce.

5. Thoroughly mix the prepared sheets with the prepared marinade so that they are completely “coated” in the spicy dressing. Leave to marinate under a load for a couple of days, preferably in a cold place.

Then put it into jars and store such a snack, of course, preferably in the refrigerator.

The amount of spiciness, and therefore the addition of red pepper, should be adjusted to your taste. Some people like Korean dishes more spicy, others less so. This excellent appetizer should be prepared in accordance with these.

Cabbage pickled without vinegar for the winter with beets

For pickling, vinegar is sometimes replaced with citric acid. On average, its quantity is determined by the number of three-liter bottles - approximately 1 tsp. for a bottle of water. Lemon juice is used occasionally.

To prepare cabbage without vinegar, beets and carrots are cut into cubes, garlic into slices. Shred the cabbage. Place the mixed vegetables tightly in a sterilized bottle and add coriander seeds, bay leaves, clove buds and peppercorns.

For the marinade, boil water (1 liter) and dilute in it 0.5 teaspoons of citric acid, 3 tbsp. spoons of sugar, 1.5 tbsp. spoons of salt. Boil for 3-5 minutes, pour only the boiled marinade into the container with cabbage. Roll up.

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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!”

Appetizer with garlic “Spicy”

You can preserve not only white cabbage, but also cauliflower. The preparation takes place in pre-treated glass jars. Silicone lids are allowed. For storage it is better to choose a refrigerator or cellar. The longer a snack sits, the tastier it becomes. Let's look at how to make quick-cooking spicy cabbage with beets.

Products:

carrots - 0.25 kg;
cauliflower - 1.6 kg;
beets - 0.2 kg;
vinegar 9% - 180 ml;
oil - 100 ml;
pickling salt - 40 g;
granulated sugar - 110 g;
paprika - 20 g;
ground pepper - 1 tsp;
clean filtered liquid - 1 l;
garlic - 80 g.

How to marinate cabbage with beets in this case:

Wash the cabbage and clean if there is any dirt. Divide into inflorescences, place in a saucepan and cover with salted water. Place on the stove, and after boiling, cook for a quarter of an hour. Strain, rinse with boiled liquid.
Wash and peel carrots and beets. Chop into thin strips using a grater.
Remove the peel from the garlic cloves and puree with a blender.
In a separate pan, combine water, oil and spices. After boiling, pour in the acid, add paprika and ground pepper.
Place the inflorescences one by one in layers in each sterile glass container. This improves the appearance of the preservation.
Combine the hot marinade with vegetables and close. Leave the quick cabbage with beets and garlic to cool completely on the kitchen counter. Then put it away for storage.

Cauliflower pickled for the winter “like grandma’s”

If you want a more spicy taste, then you can add your favorite spices to the preparation. And for longer storage, it is best to use sterilization.

Although in our country such a snack is not stored for a long time, it is eaten faster. Therefore, I don’t see any point in storing it for the winter. In addition, beets and colored “beauty” are sold in stores all year round. And you can always make a fresh batch.

But still, if you really want it, then there is also a recipe for preparing it for the winter. My grandmother used to prepare ordinary white cabbage varieties in this way, but now she has started preparing colored cabbage as well.

We will need:

Cauliflower – 1 head.
Beetroot - 1 pc.
Coarse salt – 50 gr.
Sugar – 30 gr.
Vinegar essence 70% - 3 tbsp. l.
Water - for filling.
Spices, garlic - to taste.

Preparation:

1. Rinse the entire colored “beauty” thoroughly under running water. Then let it drain and disassemble it into individual small inflorescences.

Place them in boiling water for 2.5 - 3 minutes, and blanch them there with virtually no boiling.

3. Peel the beets, rinse again in water and dry. Then plan it into the shape of a not very thin straw. To do this, you can use a Korean carrot grater using the appropriate attachment.

3. In pre-sterilized jars, add the spices you usually use for marinades or your favorite ones to the bottom. And don’t forget the prepared garlic cloves. It will be enough to put 3 pieces of each type of spice on each container.

Spices may include cloves, cinnamon, bay leaves, allspice or black peppercorns.

Then, laying out one at a time, arrange the prepared heads of cabbage and beet slices in layers.

5. Pour boiling water into the filled containers and leave it there for 3 minutes. to thoroughly warm the contents. Then drain the liquid through a special lid with holes. Pour it back into the pan, where we will continue to boil it. But first, add salt and sugar.

After the marinade boils, turn off the heat and add vinegar essence to it.

The amount of vinegar can be adjusted at your discretion and to your taste.

6. Pour the hot marinade into filled glass containers. Make sure that it penetrates into all layers of our workpiece without leaving air bubbles. If necessary, shake the jars or lightly tap them on the table.

Close with disposable tin lids. Turn over and let cool in this position; there is no need to wrap it. After which, you can put the workpiece into storage; a dark cellar or pantry in an apartment is perfect.

It’s nice to take this appetizer out of the cold and put it on a plate and serve it with hot boiled potatoes. There will be no need for any meat. Dinner with such a preparation is always very welcome.

Popular recipes

Cabbage marinated with beets and carrots is one of the favorite preparations of Russian housewives, so there are many options.

We bring to your attention several recipes.

Recipe No. 1

You will need to prepare:

1 kg 500 grams of white cabbage;
one large beet;
two carrots;
several cloves of garlic;
sunflower oil (preferably refined) – 125 ml;
salt – 60 grams;
granulated sugar - half a glass;
water – 1 liter;
table vinegar – 150 ml;
bay leaf – 3 leaves;
allspice or coriander - as desired and taste preference.

Advice! It is not advisable to use tap water for marinade due to the chlorine content in it, and non-iodized salt should be used.

Cooking method

After peeling and rinsing the vegetables in cold water, slicing follows. We cut the cabbage into large pieces, and to chop the beets and carrots we use a grater with large cells. Cut the garlic into thin slices.
Place the vegetables in layers in a sterilized jar. Its volume depends on your choice, although small jars are always more convenient. The bottom layer is cabbage, then carrots, beets and garlic. Place a bay leaf and, if desired, allspice or coriander on the very top.3

Attention! Vegetables in a jar must be compacted.

Cooking the filling:

pour water into a saucepan;
as soon as it boils, add salt and granulated sugar, boil for 2 minutes;
after turning off, pour in table vinegar.

Immediately pour the marinade into the cabbage with beets and carrots. Pour 2 tablespoons of sunflower oil into each jar.

Roll up with steamed tin or screw lids. You can eat pickled cabbage after a week. You can store the preparation for the winter in the refrigerator or cellar.

Recipe No. 2

To prepare pickled cabbage with beets and carrots, we need to prepare the following ingredients:

2 kg head of cabbage;
beets and carrots - one piece each;
garlic 3 or 4 cloves.

We will prepare the marinade using a liter of water, adding:

sunflower oil – 250 ml;
table vinegar – 125 ml;
granulated sugar – 1 cup;
salt 60 grams.

Cooking rules

According to the recipe, cabbage is cut into pieces 2x3 cm, carrots are cut into slices. Beets and garlic - in thin slices.
Marinate the cabbage in a saucepan. Stack the vegetables in layers. There should be cabbage at the very top. We compact the layers before pouring.
Pour the contents of the pan with hot marinade and put pressure on top.
After the brine has cooled, store the vegetables in the refrigerator, placing them in jars.

Important! For pickling, we take cabbage with white leaves; the best varieties are “Slava”, “Sibiryachka”, “Podarok” and others.

After three days, you can make borscht or delicious vitamin salads from pickled vegetables.

Recipe - quick cabbage

It often happens that pickled cabbage needs to be received before guests arrive. According to the following recipe, you can pickle vegetables in a few hours.

In addition, the following minimum products are required:

cabbage – 0.4 kg;
carrots and beets, one piece each;
garlic – 5 cloves;
sunflower oil - 50 ml;
black pepper – 6-7 peas;
vinegar 9% - 30 ml;
salt – 15 grams;
sugar – 1 teaspoon.

So, let's pickle the cabbage. We grate the vegetables on a Korean grater, and finely chop the cabbage. Cut the garlic cloves into slices.

First we lay out the cabbage, then the carrots, beets and garlic.

Mix the vegetables (do not grind!) and transfer to a sterile jar to the very top.

In a clean saucepan, cook the filling from the ingredients specified in the recipe. As soon as the marinade boils, pour it into a jar.

When the filling has cooled, the vegetables are ready to eat. Although, of course, the beets need to be pickled longer, so the color and taste will not be saturated after a few hours.

You can make a vinaigrette or just a salad from pickled cabbage by adding onions. Bon appetit!

Video on how to prepare daily cabbage with beets and carrots

And this recipe can be used for pickling vegetables for any holiday. In just a day you can get a delicious appetizer for the holiday table.

The cooking process itself does not take much time. In fact, you just need to chop the vegetables and pour the hot marinade over them. However, it’s better to see how to do it.

Here is such a simple recipe. You can use it not only on holidays, but also on weekdays. Try it, I'm sure you'll like it.

In theory, it would seem that beets and cabbage do not go well together; everyone is more accustomed to fermenting them with carrots.

But as practice shows, they complement each other perfectly. And the secreted red juice colors the white crispy vegetable, depending on its saturation, from pale pink to bright purple.

Sometimes you think, well, why bother - they would take it and roll up the red cabbage. But in terms of taste and appearance, they still cannot become interchangeable.

Bon appetit and more crispy cabbage pickles on your table!

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