Cabbage with beets for the winter. Cabbage with beets in jars in large pieces - recipes for the winter

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 harvest 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 most popular preparations, the preparation of recipes for which we will deal with. Now is the time to marinate it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will turn out healthy, pleasantly crispy with a sweet and sour taste. Such pickled cabbage can either be prepared for the winter, or you can cook it quickly and eat the next day as a ready-made dish, crumbling the onion and pouring it with oil. This cabbage keeps well in the refrigerator. Recipes for cooking pickled cabbage can be changed several times over the winter, it goes away with a bang. Thus, you can find your favorite pickled cabbage recipe. I propose to get acquainted with another recipe for delicious homemade.

Instant Pickled Cabbage Recipe

Ingredients:

• cabbage - 2.5 kg
• garlic - 3-4 cloves
• carrots - 5 pcs

For marinade:

• water - 1 liter
• sugar - 1 cup
• vinegar - 0.5 cups (100 ml)
• vegetable oil - 0.5 cups (100 ml)
• salt - 2 tbsp

Cooking:

1. Wash all vegetables.
2. Shred the cabbage finely.
3. Wash the carrots, peel and grate on a coarse grater.
4. Gently mix the cabbage with carrots with your hands, do not press. Finely chop the garlic and add to the carrots and cabbage.
5. Put everything in a deep bowl

Preparing the marinade:

1. To prepare it, we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
2. Boil water in a saucepan, add all the necessary ingredients, mix.
3. Pour hot marinade over cabbage and cover.
4. After a day, cabbage can be tasted. We lay out the finished pickled cabbage in jars and put in the refrigerator.

Bon appetit!

Pickled cabbage with tasty pieces

Ingredients:

• white cabbage - 1 fork, 2 kg
• carrots - 2 pcs
• sweet pepper - 1 pc (optional)
• garlic - 3 cloves

For marinade:

• water - 1 liter
• vegetable oil - 1 cup (200 ml)
• table vinegar - 1 cup (200 ml)
• salt - 3 tablespoons with a slide
• sugar - 8 tbsp. spoons
• bay leaf 2 - 3 pcs

Cooking:

1. Wash all vegetables
2. Cut the cabbage into large pieces
3. Peel and grate the carrots on a coarse grater.
4. Sweet pepper cut into thin strips. (Pepper optional.)
5. Peel the garlic, chop and mix with carrots.
6. Place all vegetables in a bowl. We put the vegetables in layers, a layer of cabbage, then a layer of carrots with garlic.

Preparing the marinade:

1. To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
2. Pour the hot marinade over the cabbage and put oppression on top, it can be an upside down plate.

When the marinade cools down, our pickled cabbage can be eaten in 2-3 hours.

Bon appetit!

Pickled cabbage with cranberries - step by step recipe

Cooking such cabbage is very simple, it turns out very tasty and appetizing. Marinade gives it a crunch, and cranberries sourness and piquancy.

Ingredients:

• Cabbage - 2 kg
• Carrots - 1-3 pieces
• Cranberries - 40 gr (1 handful per 1 kg of cabbage)

For marinade:

• Water - 1 liter
• Salt - 1 tbsp. l
• Sugar - 1 tbsp. l
• bay leaf - 1-2 leaves
• allspice - 2-3 peas
• Vinegar - 0.5 cup
• Vegetable oil - 0.5 cup

Cooking:

Wash the cabbage, remove the upper leaves. Chop and put in a deep bowl. To keep the cabbage crispy, cut it not too finely.

Peel the carrots. Cut it with a knife into thin sticks (you can grate for Korean cabbage). Carrots add to taste 1-3 pieces.

Preparing the marinade:

Pour water into a saucepan, add salt, sugar and pour in vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar, if desired, and taste can be changed. We are waiting for the marinade to boil, and the sugar and salt will dissolve. Add vinegar, (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour marinade over cabbage and put under pressure for two days. Pickled cabbage appetizer with cranberries is ready.

Bon appetit!

Pickled cabbage with beets per day

Such cabbage is prepared very quickly and simply in a day. It attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.

Calories: Not specified
Cooking time: Not indicated

This vegetable is good in absolutely any form: fried, stewed, salted and pickled, fresh and baked. Everyone loves cabbage, especially women hostesses, because there are countless recipes for its preparation. Thus, you can surprise and delight your family with constantly new delicious dishes that do not require any special material costs, or a long cooking process, or culinary virtuosity. So, learn how to cook instant cabbage pickled with beets, the recipe is very simple.

According to this recipe, you can make an amazing appetizer of cabbage with beets. To pickle cabbage in this way, you will need the following ingredients:

- forks of cabbage weighing about 1.6-1.8 kg;
- 1 beetroot of medium size;
- 6-7 cloves of garlic;
- water - 1 l;
- peppercorns - 10 pcs.;
- 9% vinegar - 1/2 tbsp.;
- salt - 3 tbsp. l.;
- bay leaves - 1-2 pieces;
- granulated sugar - 3 tbsp. l..

Recipe with photo step by step:

1. Cabbage head should be cut into large squares.

By the way, on our website you can find out how the most healthy and delicious are prepared.

2. Beets are rubbed on a coarse grater or on a grater for Korean carrots, or cut into thin, neat strips.




3. Garlic cloves are cut into small pieces or thin slices.




4. Then you need to mix everything in a large bowl, then put it in a 3-liter glass jar. Now it's time for the marinade. 1 liter of water is poured into a saucepan; add 3 tablespoons of sugar and salt (regular, not fine "Extra"), 10 peppercorns, a few bay leaves to your taste. All this is put on fire, boils, boils for ten minutes and is removed from the fire. Peppercorns and bay leaves should be thrown away, pour half a glass of vinegar. When the marinade has cooled slightly (so that it is not boiling hot, but hot enough), pour it into a jar of cabbage. Close the lid, chill. The cooled cabbage is placed in a place so that it is cool there.






After a day, you can invite everyone to the table for delicious, crispy, pickled cabbage with beets. It is suitable for cereals (buckwheat, rice, barley, millet), and for meat and fish dishes. But, undoubtedly, no combination can compare with Cabbage marinated with beets, instant cooking combines both sweetness and a little bit of sourness in taste. And what a delicious beet turns out in this recipe!
Adviсe:
1. If the head of cabbage is not large, but several small ones, then you can not cut them into squares, but into 4-5 parts;
2. Who loves spicy can add hot red pepper to the cabbage;
3. You can also pour cool marinade into cabbage, nothing will change in taste, only it will marinate longer;
4. You need to store cabbage in a glass jar with a nylon lid in cellars or refrigerators. It is stored perfectly and can stand until the end of winter. Although, no - such cabbage will not linger until the end of winter, it is too tasty and eaten instantly.

Cabbage with beets is prepared according to different recipes. The first is a quick recipe for pickled cabbage. The second is longer in time, since sauerkraut with beets is sauerkraut. Both are featured in this issue.

Pickled cabbage with beets

One of the most common vegetables in our diet is cabbage. It is used to prepare salads, as well as first courses and side dishes. The vegetable contains a lot of fiber and fluid, so it is well absorbed by our body. It is used fresh, stewed and sour. Well-known dishes: cabbage rolls, borscht, cabbage - it is impossible to cook without this vegetable.
It will take two days to pickle cabbage with beetroot.

We need these products:

• white cabbage 1.5 - 2 kg,
• carrots - 2 pcs.,
• beets - 1 pc. (medium size),

To prepare the marinade:

• lava leaf 3-4 pcs.,
• sugar - 150 g,
• salt - 2 tbsp. l.,
• allspice (peas) 3-4 pcs.,
• hot pepper (peas) 4 pcs.,
• vinegar 9% - 200 g.

Let's prepare the vegetables.

We clean the carrots, wash them with cold water and cut into slices with a knife or vegetable cutter.

We wash the beets with water, peel them. Cut into pieces and cut each into pieces.

We release the garlic from the husk. Grind on a cutting board with a knife.

We take cabbage weighing up to 2 kg. It should be white, without damaged sheets. Rinse under running water. Place on a cutting board and cut in half with a knife. Remove the stalk and cut into large pieces (slices). If desired, the pieces can be cut into smaller pieces.

Let's make a marinade. Pour one and a half liters of water into the pan. Pour sugar, salt, bay leaf, allspice and bitter pepper. We stir everything with a spoon and put to boil on fire. Boil for 3 minutes from the moment of seething, at the end pour in the vinegar and turn off the heat.

For pickling cabbage, we take a clean jar with a capacity of 3 liters. We begin to lay layers of vegetables. At the bottom we put chopped carrots, beets. Now slices of cabbage and sprinkle with chopped garlic. Again: carrots, beets, cabbage, garlic, and so on to the top of the jar.

Now pour the marinade over the cabbage. Cover with a lid and leave in the room for two days.

After two days, put the cabbage on a plate. You can, if desired, cut the cabbage into smaller pieces and season with fragrant vegetable oil.
Bon appetit!

Sauerkraut has very useful properties. The acidic bacteria formed during fermentation provide invaluable benefits to the body. It takes at least three days and even more to cook sour cabbage. It depends on the temperature in the room. The higher the temperature, the faster fermentation occurs, and cabbage with beets turns sour faster.

Sauerkraut can be cooked and eaten at any time of the year. This is an inexpensive and tasty dish. Thanks to the addition of beets, the salad turns out to be bright and appetizing. The presented recipe for cabbage with beets is quite young, but has already been tried and appreciated by many housewives. It is good because the dish is prepared without vinegar. This is a great benefit for those who have stomach problems.

Sauerkraut chunks with beets

Sauerkraut with beets is, in fact, a ready-made salad that will help out when you need to quickly set the table. Thanks to its pleasant sourness, it will complement and decorate the taste of any side dish. Cooking the dish will not take much time, the process does not require special culinary skills.

Sauerkraut will be prepared in pieces, and not finely chopped. Thus, it turns out more juicy and crispy. If you think that dishes should not only be tasty, but also look impressive, then cabbage, tinted with bright beet juice, will help you beautifully decorate the table.

You can praise a delicious salad for a long time. But, rather than reading about it for a long time, it is much better to quickly prepare a healthy and appetizing dish that your family will surely enjoy.

Sauerkraut with beets in large pieces in jars

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

All we need for cooking:

• A head of cabbage, small in size, about two to three kilograms;
• Large beets;
• Big carrot;
• Garlic, one large or two small heads;
• Slightly more than half of granulated sugar;
• Two tablespoons of ordinary table salt
• A few peas of black pepper;
• Sunflower oil - depending on the number of jars, one tablespoon for each;
• Several sheets of lavrushka;
• Half a glass of vinegar;
• One liter of drinking water.

Cooking:

1. We start with cabbage. We thoroughly wash it and begin to clean it from the very top layer of leaves.
2. Attention to housewives: I do not recommend using cabbage of early varieties for cooking. Onane will give a crunch when preserved and will be too loose and not juicy. In addition, later heads of cabbage will have more useful substances.
3. We cut the head of cabbage into two equal parts, and then each of these parts into six to eight equal parts so that we get rectangles.
4. We wash the red beets. The fruit also should not be very young, otherwise you risk spoiling the dish. We clean the beets and cut them in half, and each half into medium-sized slices.
5. We wash and clean the carrots. There can be two options for slicing a vegetable: rub it on a coarse grater or, like beets, cut into slices. I usually use the second method, but it's up to you.
6. Wash the garlic and cut it lengthwise into thin slices.
   Tip for you: I do not recommend using a garlic press in this recipe, because in this case the garlic does not convey its taste and aroma very well.
7. Mix all the chopped vegetables in one large saucepan and mix thoroughly so that the mixture in the jars looks uniform. We put vegetables in jars.
8. This step is about preparing the marinade. Add sugar, salt, pepper, lavrushka to the water, leave to cook for about five minutes. Add vinegar, and the marinade is ready. Pour the resulting liquid to the edges of the jar, close the lids, wrap in a blanket and let cool to room temperature.

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

If you wish, after two days you can already enjoy what a very tasty sauerkraut with beets you got. Bon appetit!

Georgian sauerkraut with beets

Ingredients to prepare:

• Medium-sized cabbage weighing about 2.5-3 kilograms;
• A large beet root weighing approximately 1-1.5 kilograms;
• A few red peppers to spice up the dish;
• Two small heads of garlic;
• Two bunches of fresh celery;
• Table salt - two to three tablespoons;
• Drinking water - about two liters.

Let's start cooking:

1. The peculiarity of this sourdough is that the marinade, when poured into jars, was not hot, but, on the contrary, cold. Therefore, the first cooking step is not about preparing vegetables, but about preparing the brine. We put a pot of water on the gas and begin to boil water. After bubbles appear in it, add two tablespoons of table salt, cook for literally one minute and turn it off. Let the salt water cool to room temperature.
2. We turn to the preparation of vegetables. Thoroughly wash the cabbage forks and cut it into two equal parts. We cut each of the resulting halves into pieces, into three or four equal parts. Small pieces will help the cabbage absorb the beetroot juice well and color during pickling.
3. Thoroughly wash and clean the beet fruit. Cut it into thin slices. This can be done with a grater, or you can do it by hand, whichever is more convenient for you. I use a grater, then the circles are thin and of equal size.
4. Wash and clean the garlic and red pepper. You should be more careful with garlic, I do not recommend passing it through a garlic press, it is better to cut it into several pieces so that it better retains its taste and aroma. Cut the red pepper into rings.
5. We take jars and start laying vegetables. First, beets, then cabbage, and so on in turn, adding also garlic, pepper rings and celery, previously mashed in hands, the topmost layer is again beetroot.
6. Fill jars with brine to the very neck, add a little more salt to taste and close the lid.

In three to five days, the dish will be ready, and you will be able to please yourself and your loved ones!

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

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

• We prepare the ingredients for the future sourdough. We will need:
  Forks of medium-sized cabbage, weighing up to two kilograms;
• Two medium carrots;
• Garlic - one medium head;
• Beet root weighing up to about 1.5 kilograms;
• Drinking water - liter;
• Sugar sand - three-quarters of a glass;
• Two tablespoons of table salt;
• Lavrushka - two pieces;
• Odorless sunflower oil - one glass;
• A little hot pepper to taste;
• Black peppercorns - a few pieces;
• Six tablespoons of vinegar.

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

Thoroughly wash and cut the beets. Cut it lengthwise into large, approximately the same size straws.

Wash and clean carrots. We cut it into large strips just like beets.

We take the washed and peeled head of garlic and cut it lengthwise either into strips or across into plates, as you like. The main thing is not to pass the garlic through the garlic press.

We are preparing the marinade. Add lavrushka, salt, granulated sugar, pepper, sunflower oil to the water and cook until the mixture boils. After that, turn off the gas under it and add vinegar.

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

Option without vinegar

The second option for making sauerkraut with beets is without vinegar. This recipe is also very popular, but I will tell you how to cook it a little lower.

We prepare the following ingredients:

• A small head of cabbage weighing up to two kilograms;
• Two pieces of small beets;
• Two pieces of medium-sized carrots;
• Two pieces of garlic heads;
• Sugar sand - a tablespoon without a slide;
• Table salt - two tablespoons;
• Four pieces of allspice;
• Half from hot pepper;
• Five leaves of lavrushka;
• Two liters of drinking water.

My head of cabbage, remove the top layer of leaves, cut into two equal parts. We put each part on the side of the cut and cut into about 6-8 identical parts.

Beets and carrots for this recipe should be cut into small strips. We wash the fruits and either rub or cut the beets and carrots very finely.

We fill banks. First, put the garlic, which was previously chopped or crushed, then the beets, carrots, cabbage, spices in turn.

We put water on gas, add sugar, pepper and salt to it. Bring everything to a boil, turn it off and let it cool down a bit.

Now the brine can be added to jars, tightly closed with lids on top and let cool for a day. The next day, open the jars and press the contents with a spoon or fork to release the accumulated air. Again, clog the jars and leave for four days. Very soon sauerkraut with beets will be ready!

Armenian sauerkraut

Armenia shares another recipe for sauerkraut with beets. I will talk about the features of cooking in the next recipe.

Ingredients for the dish:

• Two small or one medium fork, not exceeding a weight of 2.5 kilograms;
• One small beet;
• Garlic - one clove;
• Two pieces of chili pepper;
• Celery root;
• Three liters of drinking water;
• Half a teaspoon of cilantro;
• Pepper - a dozen peas;
• Lavrushka - two or three pieces;
• Six tablespoons of table salt;
• Half a cinnamon stick.

Cooking:

1. I'm preparing the brine. We put the water on gas, immediately add all the spices to it, wait until the water reaches the boiling point. Turn off the gas and let cool.
2. My heads of cabbage, clean them from the upper layers of leaves and cut into four equal parts. We wash and cut the carrots into circles.
3. We wash the beets and clean them, cut into thin plates with a grater or by hand. Thoroughly wash the roots and cut.
4. Alternately put cabbage, carrots, beets and spices in jars. Pour the mixture with marinade, cover with cabbage leaves and leave for several days under load.
5. After a few days, we remove the jars to the cellar or other cold place.

Korean recipe for spicy cabbage with beets

Like most Korean dishes, this recipe has a spicy taste, so lovers of spicy preparations will especially like it.

For the recipe we need:

• Medium-sized cabbage, up to 2 kilograms;
• Small beets;
• Lavrushki three or four pieces;
• A few cloves of garlic;
• Drinking water - one liter;
• 3 tablespoons of table sugar;
• 3 tablespoons table salt;
• One second cup of table vinegar;
• Peppercorns - a dozen pieces.

Cooking steps:

1. Thoroughly wash the head of cabbage, cut it in half, and then each of the parts into six more parts.
2. We also thoroughly wash and clean the beets, cut them into small strips or three on a coarse grater, as it suits you.
3. Thoroughly wash and peel the garlic, cut into several slices, plates. Place all vegetables in a large bowl and mix.
4. We are preparing the marinade. We put water on gas, after boiling, add sugar, salt, parsley and pepper. Cook for another ten minutes, clean the water from the leaves and pepper, then pour the vinegar.
5. We put the mixture in jars, pour the marinade into them. Let the jars cool for 24 hours and then put them in the refrigerator.

Now you can try the resulting dish, bon appetit!

Gurian

Now I will tell you about another option on how to ferment Gurian sauerkraut with beets. This is another Georgian recipe for a 3 liter jar, but with a slightly different taste.

Ingredients for cooking:

• Head of cabbage - 2 pieces;
• Two small pieces of beets;
• Red pepper - 1 tablespoon;
• Apple cider vinegar - 1 cup;
• Table salt - 2 tablespoons;
• Two small cloves of garlic;
• Sand sugar - about 1 cup;
• Table salt - two tablespoons;
• A little over one second cup sunflower oil without smell;
• A liter of clean, drinking water.

How we cook:

1. We wash both cabbage forks and cut them into small pieces to make rectangles.
2. We wash and clean the beets, wipe on a coarse grater or cut into plates by hand.
3. Thoroughly wash off the dirt and peel the garlic, cut it into medium-sized slices.
4. We are preparing the marinade, for this we put water, pour pepper into it, and spoons of salt and granulated sugar. After the mixture boils, pour in the vinegar.
5. Layer vegetables in jars. Pour the resulting mixture into them, let them cool, after that store them where you see fit, but be sure to keep them away from sunlight and heat.

Today I shared with you wonderful proven recipes for sauerkraut with beets, like my grandmother's - large pieces in jars, in Georgian, without vinegar and others. I hope you and your family enjoy the meals you prepare. I wish you good luck and inspiration!