Cabbage with beets instant recipe. Terms and conditions of storage

Foreword

A lot has been said and written about how to salt cabbage with beets. From our ancestors came a lot of recipes that housewives use to this day. Let's look at the most popular ways of preserving vegetables, which are popular not only in Russia, but also in other countries.

"Duet" of cabbage and beets - a storehouse of vitamins for the whole family

Salted cabbage is one of the few preparations that, in terms of its benefits, is almost in no way inferior to fresh vegetables. When salted, cabbage produces a large amount of vitamin C, which turns the vegetable into a “vitamin bomb”, which will be especially useful in the winter. Moreover, such an appetizer will be much easier to digest by the body, because under the influence of salt, the coarse fiber of cabbage quickly changes its properties. This dish is recommended for people who want to lose a few extra pounds. It not only contains a small amount of calories, but also improves the metabolism in the body.

Cabbage with beets

Along with cabbage, beets are one of the healthiest vegetables. It undeservedly rarely gets on our tables with you, because it is used to prepare not a large number dishes. And in vain, because beets contain many useful substances.

This vegetable stimulates metabolic processes, improves blood circulation, helps with constipation, normalizes fat metabolism. Due to the content of a large amount of magnesium, beets are used to prevent heart disease, it has a slight diuretic effect. Paired cabbage and beets are much healthier than when using them separately. Beetroot colors cabbage in a delicate pinkish hue. Such an appetizer can quickly catch up with an appetite and decorate any festive or everyday table.

In order to pickle cabbage with beets, you need to choose the right ingredients and make a delicious marinade. It is best to use late varieties of cabbage with dense heads. Such vegetables best retain their taste, absorb the taste and aroma of the marinade and practically do not lose vitamins. To complete the gastronomic bouquet, dense ripe beets are added to the cabbage. It will give the pickles a sweetish aftertaste and color the dish in a rich burgundy color.

Preparations for salting cabbage and beets

One of the most popular recipes for a cold appetizer - or, as this dish is also called, "mjave". For cooking, you need to select:

• 2 kg of white cabbage of late varieties;
• 350 g beets;
• 1 pod of chili pepper;
• 1 bunch of petiole celery;
• 2 tablespoons of salt;
• 1 tablespoon of vinegar;
• 2 liters of water.

First, take the cabbage, peel and cut into medium pieces. At the same time, try not to break the parts of the vegetable. Then we clean the beets and cut into large bars. We cut the garlic and celery into identical medium pieces, and chop the chili pepper into small half rings.

After that, mix the ingredients and put them in pre-washed containers. Next, start preparing the marinade. To do this, salt the water, bring to a boil and pour a spoonful of vinegar. After that, pour the vegetables with hot marinade. This must be done in a room with hot air so that the containers do not burst due to temperature changes. After cooling the vegetables, cork the jars with nylon lids and refrigerate. This recipe allows you to enjoy canned food for 2 days after cooking.

Sometimes salting cabbage with beets should be done a few hours before guests visit you. In this case, you can cook an excellent cold appetizer, spending a minimum of time and effort on it. For quick salting cabbage, you need to prepare the following ingredients:

• 3 kg of white cabbage;
• 500 g of peeled beets;
• 1 small chili pepper;
• 2 liters of water;
• 3 tablespoons of salt;
• 3 peas of allspice.

Beets and cabbage in jars

First of all, you need to cut the cabbage. The vegetable should be chopped into fragments with sides 3–5 cm long. After that, cut the beets into thin slices. Chili peppers will need to be chopped into small rings. Place all ingredients in jars.

Next, you need to bring the water to a boil and dissolve the salt in it. Pour salted boiling water into jars with vegetables. We twist the container and put it under the covers until it cools completely. You can eat a snack within 5 hours after preparation. The dish will be fully cooked thanks to the use of less water. In addition, more salt plays an important role in fast cooking. Beets that you cut very thinly will quickly turn the appetizer bright red.

Every housewife tries to stock up on tasty and healthy preserves for the winter. There are a lot of recipes for this: cabbage, beets and other dishes can decorate any table and give an unforgettable gastronomic experience. One of these snacks is salted cabbage and beets. Both of these vegetables contain many useful substances that strengthen the immune system.

Delicious pickles for the winter

Before pickling cabbage, prepare the necessary ingredients. You will need:

• 2.5 kg of white cabbage of late varieties;
• 600 g of beets;
• 5 large cloves of garlic;
• a small pod of chili pepper;
• 2.5 tablespoons of salt;
• 5 peas of allspice;
• 1 tablespoon 9% vinegar

Take the cabbage and clean it from the withered leaves. Cut the beets into strips about 4 cm long and 3 wide. Beets cut in this way will better give the cabbage its taste and color. Cut the garlic in half and chop the chile. After that, pour all the ingredients into a large container. Next, prepare the marinade. To do this, put a pot of water on the fire and add salt to it. As soon as the water boils, you need to add a spoonful of vinegar to it. We boil the contents for a couple more minutes, after which we pour the finished marinade into a container with vegetables.

Immediately after this, cover the vegetables with a plate or lid, the diameter of which will be smaller than the diameter of the pan, and press down on top with some heavy object. We wait until the ingredients have completely cooled down. The top-loaded plate compresses the cabbage, making it easier for the vegetable to absorb the colors and flavors of the rest of the ingredients. In addition, the better the cabbage absorbs this, the longer it will stand. As soon as the vegetables have cooled, the plate must be removed, the vegetables should be put in jars and pour over the newly prepared and cooled marinade. Then you just have to roll up the lids tightly and transfer the jars to the cellar.

Not many lovers of home cooking know that there is also an Armenian recipe for making preserves from cabbage and beets. It is slightly different from other methods of pickling vegetables. It uses several additional ingredients, of which the most unexpected is cinnamon.

Cabbage, beets and chili peppers

The recipe for salting cabbage with beets in Armenian style requires the use of the following ingredients:

• 4 kg of white cabbage of late varieties;
• 450 g of peeled beets;
• 1 medium chili pepper;
• 400 g of peeled carrots;
• 100 g of horseradish root;
• 12 medium cloves of garlic;
• 1 bay leaf;
• 3 black peppercorns;
• 1 dill umbrella;
• 1 tablespoon of salt;
• 1 teaspoon cinnamon:
• 1 liter of water.

Take the cabbage and cut it into 6-7 pieces. Cut the carrots into medium cubes, and the beets into thin equal slices. After that, chop the chili pepper and grate the horseradish root. Pour all the chopped vegetables into an enameled container, evenly distributing horseradish, garlic and pepper among the vegetables. Next, start preparing the marinade. Put the water on the fire, pour salt into it and throw in the dill, bay leaf and pepper. Throw in a teaspoon of cinnamon. Bring the contents of the saucepan to a boil and set aside. Next, you need to pour the vegetables with a cold marinade, using a fine sieve for straining.

Then press down the vegetables with a heavy object and leave for 5 days. At the same time, do not forget to release gases from fermentation several times a day by lifting the lid slightly to do this. After 5 days, the vegetables must be put in jars and closed with lids. After that, we take the preservation to the cellar or put it in the refrigerator.

Often, busy housewives do not have time to cut the ingredients for preservation into thin, uniform pieces. In this case, you can use the recipe for which vegetables can be chopped larger. Such an appetizer will be no worse than the previous dishes. To prepare it you will need:

• 1.5 kg of white cabbage;
• 250 g of beets;
• 2 tablespoons of salt;
• 3 tablespoons of sugar;
• 100 ml of 9% vinegar;
• 3 garlic cloves;
• 1 liter of water.

Sliced ​​cabbage

First you need to peel the cabbage and cut it into large squares of 5-6 cm on each side. Cut the beets into large pieces. Next, mix the cabbage, beets and garlic and place them tightly in a jar. Top vegetables with 30 ml of vegetable oil and vinegar. After that, prepare the brine. To do this, put the water on the fire, bring to a boil and salt. Next, cool the brine and pour into jars with vegetables. Ready preservation should stand in the cellar for at least 3 days. After that, tightly roll up the jars with a lid and put in the refrigerator.

Among housewives of the "old school" there is an opinion that vinegar is a rather harmful product. Of course, in reality this is not the case, but sometimes it can be very difficult to convince people. For such cases, there is a recipe that does not require the use of table vinegar.

Pickled cabbage with beets

Preparing preservation in this way requires the following ingredients:

• 2 kg of white cabbage;
• 600 g of beets;
• 10 cloves of garlic;
• a bunch of celery cuttings;
• 2 chili peppers;
• 3 tablespoons of salt;
• 1.5 liters of water;
• 3 peas of allspice.

First of all, clean the cabbage, rinse and cut into large pieces. Beets should be cut into slices 3 mm thick. Then peel the garlic and cut it into 2-3 parts. Grind the chili pepper and pour all the ingredients into a saucepan, mixing them evenly.

For brine, you need to pour water into a container, pour allspice and salt. Bring contents to a boil and set aside to cool completely. Then pour the brine into the pot with the vegetables. Next, close the container with a lid and take it to a room with room temperature. There, the products must be marinated for at least 4 days. At the end, it remains to put them in jars and close with nylon lids. Store containers in the refrigerator or cellar.

Not only a festive table, but also an ordinary family meal cannot do without salads - they stimulate appetite and digestion. An excellent substitute for vegetable salad is pickled cabbage with beets - instant or daily, the recipes of which we will consider in detail. A magnificent appetizer not only diversifies the menu with a contrasting taste, but with its appearance will attract attention and receive a compliment.

Pickled cabbage with instant beets will help you out in cases where the menu lacks zest, that sweet and sour dish, which this colorful appetizer is. You can quickly chop cabbage forks, grate beets, mix them and pour marinade! That's how easy it is to do! Let's get to know the recipe!

As a rule, any cabbage varieties are suitable for pickling - from the earliest to winter. There are no restrictions in cutting the fork. If you want to quickly pickle a vegetable, then slicing into strips is exactly what you need! Pieces of medium size 4x4 cm or a little more are most often used for daily pickled cabbage. If the pickling speed is not important for you, then simply cut the cabbage head into 8 parts and marinate under pressure.

Pickled cabbage with beets - fast

Ingredients

• Cabbage - 2 kg + -
• — 1-2 pcs. + -
• - 1 PC. + -
• — 3-4 cloves or to taste + -

For marinade:

• - 100 g + -
• - 1 tbsp. l. + -
• - 100 ml + -
• - 120 g + -

Cooking

Vegetables according to this recipe are marinated in a matter of hours - 4-5 hours and you're done! And although the vegetable slices are poured with boiling brine, they remain crispy, with a mild salty taste and aroma.

Daily pickled cabbage with beets - a recipe with capsicum

Vegetables according to this recipe are very spicy taste and aroma. A wonderful appetizer for your holiday table!

For 2 kg of white cabbage we need:

• 1 large beetroot,
• 1-2 carrots (optional)
• 1 head of garlic.

Pickled cabbage with beets is a great New Year's snack! If you marinated it with plates, then put them in a certain order, giving the dish an original design! Happy feast!

Quick Pickled Cabbage Recipe. Cooking delicious crispy pickled cabbage with beets for the winter

Pickled cabbage with beets “Pelyustka” is good as an appetizer, goes well with any side dishes of rice, buckwheat and other cereals, meat and fish dishes, you can serve pickled cabbage with boiled potatoes and just as an independent dish.

Cabbage turns out slightly sweet with a slight sourness. And if you add hot pepper - you get a great salad for lovers of spicy! Beets and carrots are very tasty in this marinade.

You can cook pickled cabbage according to this recipe both for the winter and for 2-3 times of consumption.

Let's get started! We start cooking pickled cabbage with beets for the winter

Pickled cabbage with beets - ingredients:

• White cabbage - 2 kg
• Beets - 400 g
• Carrots - 300 g
• Garlic - 7-10 cloves

Marinade Ingredients:

• Water - 1 l
• Table vinegar 9% - 150 ml
• Sugar - 150 g
• Salt - 2 tbsp.
• A mixture of peppercorns - 2 tsp
• Bay leaf - 3-5 pieces
• Vegetable oil - 1-2 tbsp. per liter jar

For pickling cabbage with beets, any container with a lid is suitable - jars, a saucepan, a tub. Wash the dishes thoroughly beforehand; you do not need to sterilize them.

If you want to prepare pickled cabbage for the winter for the future, then choose only late varieties of cabbage. If you do not plan to store it for a long time and do very little, then the cabbage variety does not matter.

The number of products increases proportionally.

Salt and sugar in the marinade can be adjusted to your liking.

Pickled instant cabbage “Pelyustka” - a step by step recipe with a photo

Wash the white cabbage thoroughly and pat dry with a paper towel, remove sluggish leaves and damage, if any. Cut the cabbage into large pieces, as in the photo.

If you have very small cabbages, you can cut them into 4-5 pieces.

Peel carrots and beets and cut into cubes, rings or half rings about 0.5 cm thick.

Lay the vegetables in layers in a container in which you will pickle the cabbage. At the bottom, put some beets and hot peppers, if you add ...

..., on top - cabbage, carrots, garlic cut in half. Place a few more slices of beets on top.

Prepare a marinade for pickled cabbage for the winter. Add sugar, salt and bay leaf to the water, bring to a boil, while stirring so that the sugar and salt dissolve.

As soon as the marinade boils, immediately remove the pan from the heat. Add vinegar to the hot marinade and stir.

Pour the marinade over the instant pickled cabbage so that it completely covers the cabbage.

You can pour both hot and cold marinade. Hot cabbage will cook a little faster, but there is no significant difference in taste.

Pour oil on top, close jars or other dishes in which you cook pickled cabbage with beetroot “Pelyustka”, lids and leave to marinate at room temperature for 2-3 days. Then put it away for storage in the basement or refrigerator.

Pickled cabbage with beets is stored without problems all winter. But in our family, the pellet usually ends very quickly, and you have to do more.

Enjoy your meal!

Best regards, Natalie Lissy

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

How to pickle cabbage with instant beets

To make the pickled snack crispy and fragrant, there are a few secrets:

• do not take early varieties of cabbage, because their leaves are tender and brittle;
• heads for pickling should be dense and tight;
• to make the dish more fragrant and tastier, you do not need to be afraid of experiments;
• pickled cabbage is easily combined with any of the spices: cumin, coriander, celery, mustard seeds;
• onions will give the vegetables a special delicate flavor;
• beets should be bright and saturated in color;
• you can cut the head of cabbage into pieces or just finely chop;
• for pickling, vinegar can be replaced with citric acid, a 3-liter jar will require 1 tsp, in rare cases, lemon juice can be used;
• if you add shallots, then it will give the appetizer a special smell;
• a special taste of the dish can be obtained by adding fragrant ginger;
• any vegetable oil is suitable for salting;
• horseradish leaves or root at the bottom of the marinating container will help add crunch;
• you should not take tap water for marinade, the high content of chlorine in it makes vegetables soft;
• pickling time depends on the saturation of the marinade, its temperature and the size of the sliced ​​\u200b\u200bingredients;
• 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 for 1 liter of water;
• bitter pepper will help to add spice, but in order not to overdo it, it is better to put the pulp and discard the seeds.

Important! Do not use iodized salt for pickling, as it makes the ingredients soft. It is better to take cooked and coarse grinding.

Pickled cabbage with instant beets will help out any housewife, because it will be a great snack.

Recipes for quick pickled cabbage with beets

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

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

These pickled vegetable recipes contain almost all the vitamins and minerals that a person needs, but a high content of vinegar reduces their amount.

Quick Pickled Cabbage with Beets and Carrots

This recipe for marinating cabbage with instant 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 of cabbage;
• 5-6 cloves of garlic;
• 1 brought;
• 2 carrots;

For marinade:

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

Step by step pickling process:

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

Pour a jar of vegetables with hot marinade, close the lid, leave for 5 hours.

Pickled daily cabbage with beets and hot peppers

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

For cooking you will need the following products:

• 2 kg of 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 st. oils;
• 1/4 st. vinegar and rock salt;
• 3-4 bay leaves;
• a pinch of ground ginger;
• 5 tbsp Sahara;
• sweet pepper.

Step-by-step cooking technology:

1. Peel vegetables and rinse under water.
2. Cut the head of cabbage into small pieces, carrots and beets into thin strips, strips of peppers, 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, wait for it to boil. Pour all the components of the salad with hot marinade, put oppression.

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

How to quickly pickle cabbage with beets in Korean

Pickled vegetables according to this recipe have a spicy taste. Vegetables are tender, juicy and aromatic, perfect for any side dish.

Products:

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

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.

Pickled vegetables are prepared according to this recipe as follows:

1. Remove damaged leaves from cabbage. Chop into pieces or strips.
2. Peel and chop the beets with a grater designed for cooking vegetables in Korean.
3. Peel and chop the garlic and onion.
4. Mix all ingredients in a large bowl.
5. In a saucepan, prepare the marinade by mixing all the ingredients together, except for the vinegar. Wait for the boil, remove from the stove, pour in the vinegar.
6. Pour marinade over salad and leave overnight.

This recipe for pickled cabbage with instant 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 shift everything into a practical container and put it in a cool place.

How to pickle cabbage with instant beets with horseradish

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

Ingredients:

• 2 kg of cabbage;
• 1 large beet;
• 20 g 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 st. l. salt and sugar;
• 250 ml of vinegar.

Step by step cooking process:

1. The head of cabbage must be washed under running water and finely chopped.
2. Grate beets or cut into strips.
3. Grind horseradish root with a meat grinder.
4. Wash all greens and finely chop.
5. Combine all prepared ingredients together, add garlic cut in half and hot red pepper.
6. Put a dill umbrella and a few currant leaves on the bottom of the container.
7. Then put the mixture of vegetables, spices and herbs in a jar. Tamp 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 you can pour in the vinegar.
9. Pour hot marinade over vegetables in a jar.

Important! You can add your favorite herbs to the marinade, they will bring a touch of piquancy and a special aroma.

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

Terms and conditions of storage

Instant vegetables can stay juicy and flavorful in the refrigerator for up to a month. Any container can be used as a container: a food-grade plastic bucket, a jar, a tub or an enameled pan.

Pickled vegetables can be stored in wooden containers at temperatures from 0 to +10 degrees for up to 2-3 months.

Important! It is better not to use an aluminum container, as it oxidizes, and this can adversely affect the appearance and taste of the finished product.

It is not necessary to sterilize the container, the main thing is to wash it well and remove excess water.

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

Vegetable oil will help extend the shelf life of snacks. 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.

Conclusion

Instant pickled cabbage with beets, enriched with useful vitamins and microelements, will diversify the diet in the autumn-winter time. Daily consumption of cabbage and beets helps to restore the functioning of the digestive organs and increase the resistance of the immune system to various diseases. Pickled vegetables are served as a separate appetizer or as part of salads.