Instant marinated cabbage slices with beets. Cabbage marinated with beets - a bright and juicy snack

I love sauerkraut very much, and since autumn, its stocks in my refrigerator are constantly replenished. But I have another wonderful recipe in my favorites - this is pickled cabbage with beets and garlic with carrots. It turns out incredibly tasty, fragrant and bright. A five-liter saucepan with such a snack in our family is eaten very quickly. The recipe is not instant, so that the cabbage has time to soak well in the marinade, you will have to wait a couple of days - only then it can be eaten or stored in the refrigerator for a long time.

The cold appetizer looks spectacular: the pieces of vegetables have a pleasant pink color, the crispy squares also have a pleasant smell of garlic and other spices, so every time you open the refrigerator, the mouth-watering aroma of winter pickles will be your temptation. But this is not a problem, pink cabbage petals are dietary, they have few calories, so you can not be afraid to gain weight. Well, besides, as you know, white cabbage contains a lot of vitamin C, which definitely will not be superfluous in the cold season.

Do you know that you can pickle not only white cabbage, but also cauliflower? Try to cook for the future by preserving it in a jar for the winter. And here is another interesting recipe - in just 3-4 hours.

Such snacks are like almost any second course - they can be eaten with cereals or potatoes, or with any. Well, let's cook, shall we?

Ingredients:

• white cabbage - 2 kg
• beets - 3-4 pcs.
• carrots - 3 pcs.
• garlic - 7 cloves
• bay leaf - 4 pcs.
• allspice peas - 10-15 pcs.

Brine:

• water - 1 l
• sunflower oil - 0.5 cups
• vinegar - 0.5 cups
• salt - 1 tbsp.
• sugar - 0.5 cups

Recipe for pickled cabbage with beets: step by step and with a photo

You don't need to chop the cabbage for this recipe. I cut it into squares.

Cleaned beets and carrots. I have a cylindrical beet, it seems to me that it is sweeter and juicier.

Carrot.

Rubbed (using a food processor).

Prepared garlic, allspice and bay leaf.

I put a layer of cabbage in a deep saucepan (I had a five-liter one).

Then a few cloves of garlic, 2 bay leaves and a few peppercorns.

Then a layer of grated carrots with beets.

Covered with a layer of cabbage.

Then she again threw garlic, lavrushka and allspice. Laid out a layer of carrots and beets.

And the last layer is cabbage again.

I poured in sunflower oil (it is best to take unrefined oil - ordinary fragrant).

But I dissolved the salt and sugar in lukewarm water (in no case in hot!).

Then poured this solution to the cabbage.

She covered it with an inverted plate, put a load on top (I have a liter jar of canned pepper).

Left for 2 days at room temperature. On the third day I put it in the refrigerator - by this moment the delicious pickled cabbage with beets is already ready.

It keeps well in the refrigerator - so cook to your health!

Bon appetit! Recipe from Tatiana Sh.

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, and even more so the crunch of pickled slices and spicy aroma. Cabbage marinated with beetroot conquers from the first try. This is an excellent appetizer and addition to salads, fish, meat dishes, vegetable side dishes and side dishes from various cereals.

It does not require many components and a long time to prepare it. And the unusual look resembles plucked rose petals, thanks to which the recipe for instant pickled cabbage with beets got its name.

Marinated pink cabbage with beets

For pickling you will need:

• 2 kg of white cabbage;
• 2 beet roots;
• 1 small head of garlic;
• 3 carrots.

For the marinade you will need:

• 1 liter of purified water;
• 150 ml of refined sunflower oil;
• 150 ml 9% vinegar;
• 2 tbsp. spoons of salt;
• 150 g of sugar;
• peppercorns;
• Bay leaf.

Step by step cooking process:

Pickled cabbage with beets for the winter is best obtained if you use late varieties that have more elastic and not sluggish leaves. Late root crops will also be juicier and healthier.

Marinade preparation:

1. Dilute salt and sugar in warm water. Their quantity can be adjusted to taste.
2. Add spices to the marinade and put on fire.
3. Boil, add vinegar and stir.
4. Cool the marinade a little so that the cabbage filled with it does not boil.

Recipe for pickled crispy cabbage with beets for the winter

To stock up on cabbage for the winter, you can roll it up in 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 completely cut in half. Carrots and beets are also cut into large pieces, and garlic - into rings. Thus, vegetables will retain more nutrients, and when served, there will be an opportunity to fantasize with different types of cutting them.

Quick recipe pickled slaw with beets

it is not at all necessary to procure in large quantities for future use, and then look for a place among the variety of canning to store jars and bottles. Pickled cabbage with beets is quite possible to prepare according to a quick recipe and it will be ready to serve in 4-5 hours.

Cooking process:

There are many recommendations on how to pickle cabbage with beets. Some advise, for a stronger crunch, to add cherry leaves to the marinade (this secret has migrated from recipes for seaming cucumbers). Others - on the addition of onions and sweet peppers, for richness of taste. Still others insist on different proportions of sugar, vinegar and salt. It all depends on personal preference. It is worth experimenting a little and another perfect recipe for pickled cabbage with beets for the winter will appear in the cookbook.

Pickled cabbage without vinegar for the winter with beets

For pickling, vinegar is sometimes replaced with citric acid. On average, its amount is determined by the number of three-liter bottles - about 1 tsp. on a bottle of water. Occasionally lemon juice is used.

To prepare cabbage without vinegar, beets, carrots are cut into cubes, garlic - into slices. Cabbage - shred. Put the mixed vegetables tightly into a sterilized bottle and add coriander seeds, bay leaf, clove buds and peppercorns to them.

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 container with cabbage with boiled marinade. Roll up.

Pickled cabbage is one of the simplest and most popular snacks. In the process of its preparation, additional ingredients can be used that will enhance the taste and give the dish a unique aroma. The most delicious is the quick recipe for pickled cabbage with beets. The finished product acquires a pleasant crunch and a spicy aroma.

Secrets of professional chefs

Before you cook cabbage with beets, you need to choose all the ingredients correctly. It is from their quality that the taste of the finished dish will depend.

Another important factor in the success of a pickled snack is the exact observance of the entire sequence of actions and taking into account the advice of professional chefs.

The latter will help beginners avoid most mistakes and make the most tasty and healthy dish.

Experienced cooks advise the following:

1. For pickling, it is best to choose autumn varieties of cabbage. They are more juicy and dense than summer ones.
2. For chopping vegetables, you can use a sharp knife or a special grater.
3. The cutting method is selected based on your personal preferences.
4. You can pickle not only white cabbage, but also cauliflower, Beijing, red.
5. To reduce the cooking time of the snack, it is necessary to pour the chopped vegetables with hot marinade.
6. With a cold pickling method, more vitamins that are useful for the human body are preserved, but the process itself stretches for a considerable amount of time.
7. Before you put the snack in storage, you need to let it brew a little and cool to room temperature.
8. To improve the taste, you can use carrots, beets, fresh herbs, onions and all kinds of spices.
9. In each of the recipes, table vinegar can be replaced with apple cider vinegar. It has a milder taste and will give the finished dish an original flavor.
10. Do not add bay leaves to a jar of vegetables. With prolonged pickling, it becomes bitter and spoils the taste of cabbage. The best option would be to remove it immediately after boiling the marinade.
11. The finished dish can be stored in the refrigerator or cellar. At the same time, the snack can remain as tasty and healthy for about a month.
12. For pickling, it is best to use a wooden barrel. If you don’t have it, then you can put all the products in an enamel pan.

cooking recipes

Chefs from around the world have come up with simple recipes for pickled cabbage with instant beets. All of them use the minimum number of inexpensive products available to everyone. This makes it possible to cook such a dish even for people with little financial resources. Depending on the recipe chosen, the entire pickling process can take several days, but the final result will justify all your time and effort.

Classic variant

This recipe for daily cabbage with beets is the most commonly used. It gained its popularity due to its simplicity and the use of cheap ingredients that can be easily found in any grocery store or supermarket. The finished dish is very tasty and crispy. An important advantage of this recipe is the absence of additional heat treatment, which allows you to save the maximum amount of vitamins in vegetables.

To prepare a pickled snack according to the classic recipe, you need to prepare the following products: 2 kg of white cabbage, 1 large or 2 medium beets, 2 carrots, 5 cloves of garlic, 200 ml of purified water, 100 ml of table vinegar, 100 g of granulated sugar, 150 ml of vegetable butter, a few tablespoons of salt.

The pickling process is very simple and consists of the following steps:

1. A head of cabbage is thoroughly washed with cold tap water and all wilted and spoiled leaves are removed from it.
2. Then the vegetable is dried with paper towels and chopped into medium-sized squares or rubbed on a wide grater.
3. Beets are washed and peeled, as well as other inedible parts.
4. Then it rubs on a coarse grater and folds into a separate bowl.
5. All the same actions are performed with carrots.
6. The husk is removed from the garlic, and the rest is cut as small as possible.
7. All chopped vegetables are transferred to a deep enameled pan and mixed.
8. A container with the required amount of water is placed on the stove.
9. Sugar, vegetable oil, table vinegar and salt are added to it.
10. The resulting mixture is brought to a boil over low heat and stirred until the bulk ingredients are completely dissolved.
11. Hot marinade is immediately poured into a pot with vegetables.
12. The snack is mixed and covered with a lid.
13. The container is placed in a dark place for 5 hours, and then stored in a cool place.
14. In a day, the dish will be ready to eat. Its shelf life is limited to 5 days.

With beets and garlic

No less popular and tasty is instant cabbage with beets and garlic. In this recipe, you can safely vary the amount of added ingredients and adapt the snack to your taste. All lovers of spicy food can not take out the seeds from the chili pepper and put more garlic in the dish.

Those who like a more delicate and neutral taste should use the minimum amount of spicy foods and spices.

To please your family and friends with this dish, you need to buy: 2 heads of cabbage, 1 carrot, 2 beets, 3 bell peppers, 1 chili pod, 10 cloves of garlic, 150 ml of sunflower oil, 110 g of sugar, 50 ml of table vinegar. From spices, you can add 3 bay leaves, 8 black peppercorns, ground ginger.

You can marinate the dish in compliance with the following sequence of operations:

Georgian snack

Almost all dishes of Caucasian cuisine are based on the use of a large number of seasonings and spices. This makes them spicy and very aromatic. However, at home, you can change their number and achieve the optimal combination. Georgian-style pickled cabbage with beets always turns out very juicy and crispy. This dish is perfect for a festive feast. To prepare it, you will need the following ingredients: 1.5 kg of beets, 3 cabbages, 1 head of garlic, 4 hot peppers, 2 liters of filtered water, 2 bunches of fresh celery, seasonings and spices.

You can make a fragrant snack in this way:

With the addition of horseradish root

Horseradish is a very useful product that contains a large amount of important vitamins that positively affect the functioning of the body. Adding it to a snack will help you get an original taste and incomparable aroma. Fans of spicy food can use more of this root. For pickling, the following products are taken: 0.3 to beetroot, 2 kg of white cabbage, 100 g of horseradish root, 0.15 kg of garlic, 2.5 liters of pure water, 0.5 cups of granulated sugar, 120 g of coarse salt, 40 g of root parsley.

Step by step pickling process:

Pickled cabbage with beets is a wonderful dish that can not only decorate a festive feast, but also help diversify your daily diet. With proper preparation and following all the recommendations of professional chefs, you can get a delicious snack that will win over all your family and guests.

Feel free to experiment and add your own ingredients. One day you will find such a combination of them that will turn an ordinary dish into a real masterpiece of culinary art.

Seems like it couldn't be easier, right? Therefore, you simply must try this appetizer. It consists of a minimum number of ingredients and at the same time gives its maximum taste, aroma, and even decorates the table with its bright color.

This salad can be prepared both sweet and spicy. It can also be spicy. It all depends on you, your taste buds and, of course, on who you plan to treat them to.

For children, you can prepare a sweeter and more tender marinade by adding cinnamon and cloves to it. For adults, a classic marinade is suitable. Well, for those who love spicy notes, we can offer a marinade with horseradish, black pepper, garlic and chili.

Each salad will require aging. Everyone has a different number, so here you can choose the one that is closest to you. Perhaps you are very hungry and then choose the one that just needs to cool down and you can eat. Or if (for example) you are planning a vacation, you can prepare the snack that needs to be infused for a week.

Whatever you choose, you will be satisfied!

To make the appetizer very soft, tender due to cabbage, then there is a little secret that each of you can handle. To do this, you just need to finely chop the cabbage. To achieve an even more effective result, you need to slightly salt the cabbage and mash it. Leave for a while and it will become soft.

If, on the contrary, you want your snack to be crunchy, then use vinegar essence instead of regular vinegar. To do this, add one tablespoon of vinegar to three liters of marinade.

To make the appetizer sweet and sour, you can replace ordinary table vinegar or vinegar essence with apple cider vinegar.

To give the appetizer a neater, more beautiful and appetizing look, use a curly knife to cut the ingredients. Even for garlic, this will be true.

For the marinade, we used classic spices and spices. You can also change the spices and spices for yourself. You can add to the list of ours or completely replace them to your liking. You can even add cinnamon, anise, cloves. It will turn out even more unusual and tasty!

We have not added cumin to any marinade, but we highly recommend that you do. It will give cabbage and beets a special, spicy taste that no other spice can replicate.

If you have a shortage of spices and spices, including garlic, then you can buy ready-made spices in the nearest shop. We recommend taking a mixture for Korean carrots. It is there that there is a composition of those very piquant spices that are necessary for our marinade.

Cabbage marinated with beets - "Five Minute"

Cooking time

calories per 100 grams

One of the quickest and easiest pickled cabbage recipes that even a beginner can do. And it turns out incredibly tasty!

How to cook:

Tip: the composition of spices can be changed or supplemented. For example, put a traditional bay leaf or add anise.

This option is perfect for lovers of spicy. This is a wonderful appetizer and a savory addition to various winter salads.

How long is 35 minutes.

What is the calorie content - 68 calories.

How to cook:

1. The washed head of cabbage must be cut into square pieces, approximately 2x2cm;
2. Peeled from the peel should be cut into smaller sticks;
3. Peeled garlic cut into thin slices;
4. Chop the chili pepper very finely;
5. Mix all four components together;
6. Heat water in a saucepan, in which you need to put pepper and bay leaves, sugar, salt;
7. Boil the marinade for three minutes;
8. Sterilize jars, they must be dry and warm;
9. In the same jars, put a few slices of cabbage and beets. Beets should be on top and bottom;
10. Pour everything with boiled marinade and vinegar;
11. Roll up jars with tin lids. After a week, the snack can be consumed.

Tip: jars can be sterilized not only in a water jar, but also in the oven or even in the microwave. It is important to wash them beforehand and check for chips or cracks.

Recipe "Skorospelka"

Cabbage prepared according to this recipe will be ready for use the very next day. A quick option for those who have guests on the way, but no snacks yet.

How long is 50 minutes.

What is the calorie content - 40 calories.

How to cook:

1. Cut the washed cabbage into large pieces, remove the top sheets;
2. Grate peeled and washed beets coarsely;
3. Peel the garlic from the husk and cut the slices into two or three parts;
4. Mix all three components and put them in a clean three-liter jar;
5. In an enamel pan, you need to prepare the marinade. To do this, pour sugar, salt, pepper into the water, add laurel foxes and let the mixture boil for ten minutes;
6. After that, pull out the pepper and leaves, and pour vinegar into the water;
7. Allow the marinade to cool slightly, but it should remain hot;
8. Pour the cabbage in a jar, close with a plastic lid and let cool at room temperature, and then put in the refrigerator.

Tip: you can pour cabbage with boiling marinade, but you need to do this carefully. It is necessary to pour on cabbage and with a spoon. Such small portions will save the jar, prevent it from cracking and warm it evenly.

"Pink Puffs"

Incredibly bright, odorous and appetizing cabbage is popularly called "Pink Pills" because it really looks like rose petals. Only they are edible!

How much time - 1 hour.

What is the calorie content - 125 calories.

How to cook:

1. Cut the washed cabbage into large pieces. If there are small heads, they can be cut into quarters;
2. Peel the carrots and cut them into large cubes;
3. Peel the beets too, wash and cut into the same cubes;
4. Cut the peeled garlic into slices;
5. In a separate container, mix water, bay leaves, sugar, salt, pepper. Ingredients vary to taste;
6. Put on fire and let it boil, then turn off and pour in the vinegar;
7. Cool the finished marinade to a warm state;
8. Sterilize jars and put cabbage in them and a little less, but in equal amounts, carrots, beets, a little garlic. Spread better in layers;
9. Pour jars with cabbage completely with already cooled marinade;
10. Add vegetable oil at the rate of 15 ml per 0.5-liter jar;
11. Close the lid, put in a dark place. When cool, put in the refrigerator or cellar. On the fifth day you can eat.

Tip: you can serve this "pellet" not only as a separate snack, but also with potatoes, rice, meat, pasta, poultry, etc.

Cauliflower is in no way inferior to white cabbage in its taste. But it pickles much faster and looks more interesting.

How long is 40 minutes.

What is the calorie content - 70 calories.

How to cook:

1. Wash the cabbage and disassemble into inflorescences or cut into small pieces;
2. Peel the beets, wash and cut into large strips;
3. Peel and wash the carrots, also cut into cubes, not too small;
4. Put the cabbage on the bottom of the pan;
5. In another container, add salt, vinegar, oil, chopped garlic and other seasonings to the water;
6. Pour the marinade into a saucepan with cabbage and boil;
7. After two minutes of boiling, turn off the fire and put beets and carrots to the cabbage;
8. Cover the container with a lid and let cool;
9. When completely cool, put in a cold place or in the refrigerator. You can use it after a few hours, it is better to leave it overnight.

Tip: to clean out all the dirt and bugs from the inflorescences, the cauliflower must first be soaked. To do this, you need to fill it with water so that it covers it, and add two to three tablespoons of salt. After half an hour, rinse the cabbage under running water and use according to the recipe.

Marinades contain black peppercorns, allspice and even chili. All three of these components add a little spiciness to the marinade. Therefore, remember that all of them can be replaced by each other. This is in case you are missing any of the ingredients.

By the way, if you add a leaf or horseradish root (just put it on the bottom of the jar), then the salad will acquire a spicy and slightly spicy taste.

To add an impossibly seductive flavor to your brine, add dry mustard seeds, coriander seeds, or at least dill florets.

If you like various snacks, then pay attention to this simple, light and at the same time unusual salad in a jar. It will take you no more than an hour to prepare it, then you will need to wait a bit and you're done! It's worth it!