Hello hostesses! Here you will find a recipe for making delicious pickled cabbage with my photos and descriptions. This pickled cabbage is cooked with beets, which turns the cabbage into a beautiful pink color. Therefore, such a cabbage is called "Pelustka", which in translation from the Ukrainian language means "petal". That is ready-made cabbage similar to the petals of a flower.

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. 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 the marinade:

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

Pickled cabbage with beets: cooking method.

Prepare the cabbage first. Wash it and remove the top bad leaves. Next, cut the cabbage into squares, no need to shred. 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 dice or in any convenient way).

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

Cut the peeled garlic into slices.

Everything, the 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. The last layer should be beetroot and carrot.

When the vegetables are in the jar, cook the marinade. Pour water into a saucepan (usually a liter is 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 it). Bring to a boil and completely dissolve the sugar and salt in the water.

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

Remove the bay leaf. The rest of the marinade is immediately poured into a jar of vegetables. 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 our delicious cabbage to marinate at room temperature for 12 hours.

If you are doing it in a saucepan, then after it has been poured with marinade, cover the cabbage 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 is bright pink, crispy, sweet and sour. Well, very tasty! Carrots and beets also go with a bang. I highly recommend preparing such an elegant piece!

For preparations for the winter, you can use cabbage with beets. This combination of vegetables is distinguished by the beautiful color of the resulting dish, pleasant crunch, spice and light pungency. It is good to serve it with potato dishes, meat, fish, or eat it yourself. There are several recipes for making delicious seaming.

Instant pickled cabbage

• Time: 12 hours.
• Servings Per Container: 12 Persons.
• Difficulty: medium.

Pickled cabbage with beets fast food prepares in just half a day. After 12 hours of infusion in cans, you can eat it. The resulting fragrant pieces crunch pleasantly, retain the benefits of vitamins and minerals. Garlic gives a light pungency to the dish, preserves it.

Ingredients:

• cabbage - 2 kg;
• beets - 2 pcs.;
• carrots - 1 pc.;
• garlic - 5 cloves;
• water - 1.1 l;
• 9% vinegar - 150 ml;
• salt - 2 tablespoons;
• sugar - 6 tablespoons;
• oil - ½ cup;
• bay leaf - 3 pcs.;
• black pepper - 6 peas.

Cooking method:

1. Cut the head of cabbage into squares.
2. Chop raw beets and carrots into small pieces.
3. Cut the garlic into slices.
4. Put vegetables in a three-liter jar in layers: cabbage, svela, carrots, garlic. Lay the beets, carrots last, tamp.
5. Boil water with spices, remove the bay leaf, add oil, vinegar, pour vegetables with hot marinade.
6. Leave warm under the lid for 12 hours.

Recipe in banks for the winter

• Time: day.
• Servings Per Container: 10 Persons.
• Difficulty: medium.

Sauerkraut with beets in jars in large pieces for the winter is useful for every day. It has a beautiful color, pleasant aromatic taste, bitterness due to the addition of garlic and spices. The large wedges must be soaked in the marinade, so the cooking time is 24 hours.

Ingredients:

• cabbage - 2 kg;
• beets - 1 pc.;
• garlic - ½ head;
• water - liter;
• sugar - 3 tablespoons;
• coarse salt - 3 tablespoons;
• allspice - 10 peas;
• bay leaf - 1 pc .;
• 9% vinegar - 100 ml.

Cooking method:

1. Cut the head of cabbage into large chunks, cut the beets into strips.
2. Cut the garlic into several pieces.
3. Mix vegetables, put in a jar.
4. Mix water with spices, cook for 10 minutes, remove pepper, bay leaf, pour in vinegar, cool slightly.
5. Pour the marinade into the jars, cool, move to the refrigerator for a day.

Pelusta with beets

• Time: 4 days.
• Servings Per Container: 10 Persons.
• Difficulty: medium.

Cabbage with beets for the winter in the form of thin squares is called "Pelustka" (translated from Ukrainian as petals). It looks beautiful, has a juicy taste, a pleasant spicy aroma. From one and a half kilograms of raw materials, 6 liters of workpiece are obtained.

Ingredients:

• cabbage - 1 head of cabbage;
• beets - 2 pcs.;
• carrots - 2 pcs.;
• garlic - head;
• water - liter;
• sugar - 150 g;
• salt - 2 tablespoons;
• bay leaf - 3 pcs.;
• black pepper - 2 peas;
• vegetable oil - 3 tablespoons;
• 9% vinegar - 150 ml.

Cooking method:

1. Chop the head of cabbage into squares, chop the garlic into slices, make beetroot and carrot cubes.
2. Mix water with spices, boil, pour vinegar, cool.
3. Fill the jars with vegetables in layers, pour over the marinade and oil. Leave covered in the dark for 4 days. Keep refrigerated.

On autumn days, on the eve of the onset of the first cold weather, in almost every house of thrifty housewives, there is a traditional white cabbage sourdough. There are thousands of different options for such seasonal harvesting, and spicy pickled cabbage with beets is one of the most original options for preparing a winter salad. Thanks to the beet pigment, the cabbage completely or along the edge turns into a beautiful ruby ​​color, and the sugar contained in the beet contributes to a better fermentation process.

Sauerkraut is an epoch-making dish with its own culinary history. That is why people still use kegs and basins to chop and salt this vegetable in classic or innovative ways. Today our post is dedicated to lovers of spicy and vigorous, and we will give several excellent ways to make cabbage for the winter with horseradish, beets and even according to the original Caucasian recipe with your own hands.

Pickled cabbage and beets - the benefits of flavor

That sauerkraut and its juice has great benefits, everyone knows. And the presence of beets in such a recipe only enhances this healing effect with an additional set of trace elements and vitamins that we need so much during the winter-spring blues.

Throughout the winter, the regular use of these delicious salads will allow not only to satisfy your gastronomic ardor, but also to restore the lack of ascorbic acid, B vitamins, iron, magnesium and potassium in the body.

Spicy and crispy cabbage with beets and horseradish

Ingredients

• Fresh white cabbage- 4 kg + -
• - 100 g + -
• - 0.8 kg + -
• - 1 head + -
• - 2 liters + -
• - 100 g + -
• - 1/2 cup + -
• - 10 pieces. + -
• - 4 things. + -
• Cloves - 2-3 pcs. + -

Step by step preparation of homemade pickled beets with cabbage

Sharp, zaboristy, appetizing crispy cabbage is guaranteed to be obtained according to this recipe. Vinegar is not used in the cooking process, which makes it possible for persons with the gastrointestinal tract to taste a fragrant winter salad with hot boiled potatoes or as a side dish for meat dishes.

For this salad, it is best to choose a strong and large forks. This will make the cabbage more juicy and crunchy.

• Wash the head of cabbage, clean it from the sluggish upper leaves and cut out the stump from the bottom.
• Now we cut the white cabbage into square pieces of any size. Our chef will quickly tell and show you how to do this.

• The beet variety in such cooking is also of enormous importance. For our recipe, you need to choose fruits with a black and burgundy smooth skin. In an ideal beet, rings and fibers will not be visible in the cut, and the pulp itself will have an intense ruby ​​color and juicy texture. We rinse well-selected root crops from dirt and peel off the skin, after which we cut the vegetable into cubes or thin slices.
• Horseradish selection should not be directed towards old stiff rhizomes and the thinnest young shoots. The best option would be a juicy and fragrant 1-2 year old root as thick as a finger. Our recipe will require about 20-40 cm of such a root. We need to rinse it well and carefully cut the top layer thinly. You can rub it on sockeye only in a gas mask, but chopping it in a blender or meat grinder will be much easier.
• Peel the head of garlic and pass it through a garlic press.

When buying garlic, it is better to give preference to homemade fresh fruits with a stalk. Greenhouse garlic cloves do not have a particularly good reputation in terms of salting, because after a day such garlic turns blue, and a home vegetable does not have such a problem.

Now let's prepare the brine

• Mix water with salt, sugar, spices in a saucepan and bring to a boil. Then cool the marinade to room temperature.
• In a deep and large container, mix the cabbage, beets, garlic and horseradish, then pour the marinade over the vegetable mixture. We put a disc on top of the cabbage (you can have a plate or a lid) and put the oppression on top. In a cool room, it will take about 48 hours to ferment cabbage, after which the salad should be tightly packed into jars and stored underground.

Such a salad will be able to achieve the ideal taste condition only in a month, but the waiting time is worth it.

Spicy cabbage with beets

For lovers of spicy salted cabbage, we suggest using this recipe. The salad turns out to be incredibly fragrant and variegated due to the abundance of multi-colored bell peppers, carrots, beetroot and garlic and will become an excellent taste and aesthetic decoration of the table.

Ingredients

• White cabbage - 2 forks;
• Beets - 2 tubers;
• Carrot - 1 root vegetable;
• Sweet peppers of different colors - 3 pcs.;
• Garlic head - 1pc .;
• Hot green or red pepper - 1-2 pods;
• Purified water - 1 l;
• Sunflower oil - 100 ml;
• Table vinegar 9% - 1/3 tbsp.;
• Table salt - 2 tablespoons;
• Lavrushka - 3-4 leaves;
• Peas - 1-2 tsp;
• Granulated sugar - 0.1 kg;

Cooking Homemade Beet and Cabbage Snacks Step by Step

All vegetables are washed and cleaned

• Cut the skin off the beets and carrots, remove the stalks and testes from the peppers, remove the husks from the garlic, and remove the top leaves from the cabbage.
• We cut each fork into 8 pieces lengthwise along the stump, chop the carrots and beets in circles on a shredder, cut the Bulgarian peppers into strips, and chop the garlic and hot peppers very finely.
• Mix all the ingredients, add lavrushka and peppercorns.

Prepare a hot marinade

Pour granulated sugar, rock salt, oil and vinegar into 1 liter of water, boil the solution for 5 minutes and pour boiling water over the vegetable components.

We keep the salad warm for a day under a little pressure, and then we pack it in cans and store it in a refrigerator.

Azerbaijani cabbage with beets, a simple recipe with wine vinegar

Do you want to learn how to cook a healthy and awesomely delicious cabbage salad from traditional Caucasian cuisine with your own hands at home? Then this recipe is for you. Such a treat will be a great addition to kebabs and other meat and vegetable dishes.

Ingredients

• Carrots - 1 large piece;
• Cabbage forks - 1-1.2 kg;
• Beets - 0.25 kg;
• Lavrushka - 5 leaves;
• Jamaican pepper - 10 peas;
• Salt - 2-2.5 tsp;
• Wine vinegar - 350 ml;

Cooking azerbaijani cabbage with beets

1. Preparing this salad is as easy as shelling pears. Chop the cabbage into strips on a shredder, three carrots and beets on a grater for korean salad or we cut it by hand into cubes.
2. Mix all the waxes with salt, laurel and crushed peppercorns. After that, loosely lay out the salad in glass sterile containers and fill it with wine vinegar. We tightly roll up the jars with lids and keep the salad in a cool room.

Before serving, such a salad can be supplemented with fresh cilantro and salad purple onions. Spicy pickled cabbage with beets is a great addition to your favorite recipes for winter preparations and quick cabbage snacks.

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Cabbage with beets in jars in large pieces - recipes for every taste

I already have a lot on the blog different ways cooking cabbage, but there is a special attitude to this. Cabbage with beets in jars, cut into large pieces, is a real delicacy in winter. There are two benefits to the recipe:

1. Firstly, such cabbage is always juicy and crispy.
2. Secondly, it is very convenient when it is salted in jars, you can simply store it in the refrigerator.

In addition, I will share a few more recipes for canning cabbage with beets for the winter. such an appetizer is always highly appreciated for its fresh taste and for valuable vitamins, which we lack so much in the winter months.

How to roll up cabbage with beets in large chunks

For canning with vegetables, always take late varieties, not only cabbage, but also root vegetables. They are usually juicier and more vitamins accumulate in them.

For pickled cabbage recipes, it is not necessary to add vinegar, although it is always the main preservative. In some cases, I completely replace it with citric acid. It is added directly to the jars, based on a teaspoon per three-liter jar. You can even squeeze fresh lemon juice, it will also help preserve the taste of cabbage canned for the winter.

It is convenient to roll cabbage in pieces, it does not become lethargic over time, it remains crunchy and turns into a beautiful purple color due to beets. Closed with metal covers, it can stand for a long time in an apartment at normal room temperature. Agree that you can't put a keg of cabbage like that.

How to cook cabbage with large chunks of beets

We will need to take the following products:

• Two kilo medium bouncy cabbage forks
• Large root vegetable of red beet
• Large carrots
• Large head of garlic

To prepare the marinade:

• Liter of separated water
• 150 grams of sugar sand
• Two tablespoons without a slide of ordinary, no salt added
• Ten black peas with allspice
• Refined sunflower oil, for each can one tablespoon
• Three leaves of lavrushka
• 150 grams of table vinegar by 9%

How we will preserve:

We free the cabbage from the upper leaves, take the winter varieties of cabbage, the early ones will not crunch, and it is too loose. We cut the forks in half and cut each of the halves into eight parts. These are the pill squares.

For this recipe, I don’t chop the root vegetables too finely. I usually cut beets with carrots into medium-sized slices or rub on a vegetable cutter to get small neat cubes. Garlic only with plastics, it will be felt weakly through the press.

All chopped vegetables are best mixed immediately in a large, wide bowl, for example, a basin. So our winter preparation will look very elegant in jars, and on the table too.

Some people think that for this type of salting it is not necessary to sterilize the jars, but I still scroll them for a couple of minutes in the microwave, I just pour boiling water over the lids. I put vegetables in the prepared jars, I don't tamp them, I just squeeze them a little.

We prepare the marinade from water and spices, it needs to be boiled a little to become transparent, five minutes is enough. At the very end, pour vinegar into it and immediately fill in the cabbage, close the lids and let it cool. After two days, you can already eat cabbage.

Canned cabbage with beets for the winter

For this recipe, we will prepare:

• One and a half kilos of cabbage forks
• Medium dark red beets
• Medium carrots
• Large head of garlic

To prepare the marinade:

• Liter of filtered water
• A teaspoon with a slide of table salt
• Three tablespoons with a little sugar top
• A third cup of vinegar by 9%
• Three carnations in buds
• Two leaves of lavrushka
• On the tip of a spoonful of cumin
• Half a glass of unscented sunflower oil

How to marinate cabbage with beets in jars:

According to this recipe, cabbage turns out to be of a rich color and taste, a little spicy, perfect for meat dishes. Here I do not make large pieces, but the shredded cabbage as for pickling. Carrots with beets, respectively, are grated, you can use a Korean one or a food processor. I cut the garlic along the cloves into strips.

All vegetables must be thoroughly and evenly mixed. Then we pack them in jars, or you can leave them at first to marinate in a bowl, and then put them under the lids, wherever it suits you.

We prepare the marinade in the same way, immediately add vegetable oil to it, at the end vinegar and pour boiling into cabbage. Let it cool. This cabbage will be ready completely in five days. She should just stand at home for a day, and then she needs to be hidden in the cool.

How to roll cabbage in beets for the winter

We should take the following ingredients:

• Four medium heads of cabbage
• Three medium-sized beets (beets)
• Two heads of garlic

For cooking the marinade:

• Four liters of filtered water
• Three laurel leaves
• Six peas of allspice
• A glass of table salt and granulated sugar

How we will roll up the cabbage:

As you may have guessed from the name, this is a dish from Ukrainian cuisine. This is the simplest and most popular recipe. you will surely find such cabbage in any cellar among the Ukrainians.

The first step is to cook the marinade. Pour sugar and salt into the water, stir and let it boil, then throw in the pepper and lavrushka and boil for three minutes. Set aside, let it cool down.

We choose cabbage denser, I always plant a winter variety Kolobok for such purposes, the heads of cabbage are small and tight. We need to remove the top leaves and cut the stump so that the forks do not fall apart. Then we cut it into 10-12 pieces.

Each clove must be cut into slices and then we insert these circles between the cabbage leaves. Cut the beets into half a centimeter thick "heels".

Banks can be simply rinsed and dried, sterilization will be at the end. Layer cabbage cubes with beetroot. On top we make a layer of beets. Fill with cooled marinade and just cover with lids. We put the cans in a large container with hot water so that the level reaches the hangers. We sterilize for fifteen to twenty minutes and only then roll it up. Store preferably in a cellar.

Pickled spicy cabbage with beets for the winter

For cooking, we will need:

• Large red beet root vegetable
• A head of garlic

To prepare the marinade:

• Liter of purified water
• Two incomplete tablespoons of table salt
• Two heaping tablespoons of tablespoons of sugar
• Half a glass of apple cider vinegar
• Six peas of allspice
• Chili pod
• Five Laurel Leaves

How to preserve cabbage with beets for the winter in jars:

Cut the head of cabbage into square pieces, about two by two cm. Cut the beets into thin slices, and the garlic into strips. Mix cabbage pieces with garlic and chopped pepper in a wide bowl.

We will prepare the jars in advance, they must have time to dry, they can be sterilized in the oven. Put the beets in the bottom layer, then put the cabbage cubes, put a few slices of root vegetable on the sides of the jar, and there will be a layer of beets on top. Spicy cabbage with beets for the winter is ready.

Cook the marinade for three minutes, after turning it off, pour the vinegar and immediately pour it into the cabbage. We roll up the cans with tin lids.

Canned cabbage with beets and garlic for the winter

For the recipe we will need:

• Medium two kilo cabbage forks
• Two small dark red beet roots
• Large head of garlic
• Two not very large carrots
• Chili peppers
• A glass of clarified sunflower oil
• One and a half tablespoons of table salt
• Two heaped tablespoons of granulated sugar
• 1/3 cup apple cider vinegar
• Two lavrushka
• Litere of water

How we will cook:

In this recipe we cut all the vegetables into strips, preferably of the same size, it will be tastier and look better. We will free the hot pepper from the seeds and cut it into half rings.

Prepare an enameled tall dish and lay all the vegetables in layers, starting with the cabbage. Boil the marinade with spices, pour the vinegar into it and fill our slices so that nothing remains on the surface. We'll put it under yoke in the cold for a couple of days. Then we will pack it in sterile jars and put it in the cellar.

How to cook daily cabbage with beets

For cooking we need:

• Medium head of cabbage
• Small beets
• Small carrot
• Clove of garlic
• One and a half tablespoons of salt

For cooking the marinade:

• One and a half liters of water
• Two tablespoons of plain salt
• Lavrushka leaf
• Five black peppercorns

How to roll up under the covers quick cabbage with beets:

Instant cabbage turns out to be especially crispy, but you will need to store it in a cool place.

Cut the head of cabbage into pellets. Root crops can be quickly chopped into strips using a combine, or on a Korean grater. Cut the garlic into thin slices.

We sterilize the jars, we make the first layer of garlic, then there are cabbage cubes, followed by beets with carrots, and so on to the top.

Boil the marinade with all the spices and cool it a little so that it is hot, but does not burn. Pour into a jar and leave to stand warm for a day. Then, if you wish, you can close it under metal lids or eat it right away.

How to roll up cabbage with beets without vinegar for the winter

To fulfill such a recipe, we will need the following products:

• A couple of medium cabbage forks
• Two medium-sized burgundy beetroot crops
• Large head of garlic
• Horseradish root 5-7 cm long

To prepare the brine:

• Two liters of purified water
• Half a glass of common salt and sugar
• Three lavrushka
• Two carnation buds
• Ten peppercorns

How to pickle cabbage with beets in glass:

Cut the cabbage into cubes, three beets and horseradish on a grater, the garlic can be crushed. Mix everything evenly in a convenient container. We cook the marinade earlier so that it has time to cool. Fill in the slices and leave in a cool place under yoke for two days. Then we pack it in jars under nylon lids.