Recipe for pickled cabbage with beetroot large leaves. Recipe for cabbage marinated with beets and carrots

Among lovers of pickles and pickles, there are those who will especially like pickled cabbage with beets fast food. 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. Adviсe 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:

• not worth taking early varieties 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 citric acid, for 3 liter jar 1 tsp will be required, 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;
• suitable for salting any vegetable oil;
• horseradish leaves or root at the bottom of the marinating container will help add crunch;
• tap water for marinade is not worth taking, great content 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 to the marinade as table vinegar, and apple or grape, you can take vinegar essence, for 1 liter of water 1 tablespoon;
• 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, allowing you to pickle vegetables for several hours. You can take white or red cabbage for salad. You can cook pickled salads, which are ready to eat after 5-8 hours, or you can preserve them in a jar for the winter to enjoy. 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 products:

• 2 kg of cabbage;
• 5-6 cloves of garlic;
• 1 brought;
• 2 carrots;

For marinade:

• 100 ml of vinegar, granulated sugar and oils;
• 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. It has a special aroma, and all because it contains a large number of variety of 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. All vegetables, ginger, Bay leaf and mix 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 are different piquant 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 nothing compares.

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 running water and finely chop.
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 favorites to the marinade. spices, they will bring a touch of piquancy and special flavor.

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 appearance And palatability finished product.

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

If stored ready salad more than two weeks, 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 useful vitamins and microelements, will make the diet more diverse in the autumn-winter time. Daily use 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.

Delicious crispy pink cabbage marinated with beets and carrots is a simple and healthy table decoration. It can be served with any side dish or used in salads. Nice pink shade achieved through natural dye- beets.

Quickly and tasty pickle cabbage with carrots and beets will help you with my recipe with a photo, step by step revealing all the stages of cooking this dish.

How to pickle instant cabbage with beets

In order to make such a preparation, we will use white cabbage. The total weight of my vegetable is 1.5 kilograms. After the upper contaminated leaves are removed and the stalk is removed, the net weight will remain 1.1 kilograms.

Finely chop the cabbage. It is very convenient for cutting to use a knife with two blades, designed specifically for chopping cabbage. Place the cut into a large bowl.

one large carrots clean and wipe coarse grater. Add it to cabbage.

Beet. I took it quite a bit, literally, 60-70 grams. The root crop, also, needs to be grated on a coarse grater and added to the rest of the vegetables. The amount of beets depends on what color of cabbage you want to end up with. For a pink color, you will need quite a bit of this vegetable, and for a more saturated shade - a little more, 150 grams.

half large head peel the garlic and chop each clove thin plates. Add to pot with vegetables.

Mix cabbage, carrots, beets and garlic.

We cook the marinade. For a given volume of cabbage, we need 500 milliliters of water. Pour into the water in a saucepan and add the remaining ingredients for the marinade:

• salt - 1.5 tablespoons (without a slide);
• granulated sugar - 6 tablespoons (without a slide);
• ¼ cup vegetable oil
• 1 bay leaf;
• 5-6 black peppercorns;
• vinegar essence 70% - 1 tablespoon.

If you have more cabbage, then increase the amount of marinade in proportion to its volume.

Pour boiling brine over vegetables and mix well. Do not be afraid to pour boiling water into the cabbage, this will not make it lose its crunchiness.

We cover the vegetables with a plate of a suitable size and set oppression on it. As oppression, it is quite possible to use a jar filled with water.

Cover the saucepan with a lid and leave it at room temperature for 12-14 hours.

Ready-made cabbage marinated with beets and carrots is mixed and laid out in clean jars which are covered with lids.

Store such a workpiece should be in the main section of the refrigerator or in the cold for no more than two weeks.

So, you can easily and simply cook instant pickled cabbage. Pickled cabbage with beets and carrots tastes moderately spicy, sweetish, and pink color favorably distinguishes it from ordinary pickled cabbage.

I suggest you cook an interesting and healthy snack. This is a very tasty pickled cabbage with instant beets, which has not left anyone indifferent. The recipe has been tested over the years. On the festive table, it ends one of the first.

Guests instantly eat everything and ask for more. Therefore, I decided to tell you how to pickle cabbage with beets, so that after a few days you can try it and enjoy this delicious savory snack. For lovers of spicy, you can additionally put hot pepper rings with vegetables.

Ingredients:

• 1 kg white cabbage
• 1 carrot
• 1 beetroot
• 5 garlic cloves
• 500 ml water
• 75 ml sunflower oil
• 75 ml 9% vinegar
• 75 g sugar
• 1.5 st. l. salt
• 1 bay leaf
• 1-2 peas allspice

How to pickle cabbage with instant beets:

Remove contaminated and damaged leaves from white cabbage. Let's cut the head of cabbage large pieces, cutting out the stalk. We cut the cabbage into squares measuring 3 by 3 centimeters, as required by the recipe for cabbage with beets.

We thoroughly wash the beets and carrots, peel them. Grind the vegetables into strips on a grater for Korean carrots.

Add grated vegetables to chopped cabbage.

Thoroughly mix the ingredients so that the instant marinated cabbage with slices of beets and carrots is combined.

Let's prepare the marinade. In a saucepan, mix coarse sugar table salt. Add a few peas of allspice and bay leaf.

Pour in water, odorless vegetable oil and table vinegar. Peel the garlic cloves, wash and pass through a press. Add chopped garlic to the marinade.

Put the saucepan with the ingredients on the fire and bring the marinade to a boil. We'll shoot right away fragrant marinade for cabbage from the fire, not letting it boil, and fill them with cabbage and beets.

We cover the dishes with pickled cabbage with a plate, put a liter jar of water on top as oppression. Now pickled cabbage with instant beets should stand at room temperature.

I have a very interesting and simple recipe that remains relevant for a long time, in any season. Pickled cabbage with beets - great option for appetizers, as well as as a separate dish on festive table. In addition, cabbage contains great amount vitamins that have a positive effect on health. Cooking takes no more than an hour, and what is the result.

Delicious pickled cabbage with beets, recipe

Products:

• Medium fork of white cabbage - 2 kg
• Beets -1 2 pcs
• Carrots - 1-2 pieces
• Onion - 1 pc.
• Garlic -2 heads
• Sugar - 150 gr
• Salt - 2 tbsp
• Water - 1 l
• Vegetable oil -100 ml
• Vinegar 6% - 150 ml
• Spices - bay leaf 4-5 pieces, peppercorns 5-6 pieces, allspice

Cooking:

We prepare vegetables, wash and clean cabbage, beets, carrots and garlic. We cut the cabbage into two equal halves and remove the head, then chop into large squares 3 by 3 centimeters or just leave large slices as you like.

Peeled carrots cut into cubes. Cut the beets into slices. Peel the garlic and randomly cut into small pieces.

Onions with carrots, then beets.

The next layer is cabbage.

Repeat until the vegetables run out. You should have several layers. Put a few cloves of garlic on top and sprinkle everything with the cooked half of the sugar and salt. We leave the vegetables for half an hour.

Marinade

Since we have a recipe for pickled cabbage with beets and garlic, let's prepare the marinade. Let's get started.

We put a pot of water on the fire and wait until it boils. After that, put the remaining salt and sugar and cooked spices in the pan, let it boil for literally 5 minutes and turn it off. Add vinegar and vegetable oil and mix well.

While the marinade is hot, they need to pour over the vegetables and compact them well so that the marinade comes out on top.

Then you need to put the future pickled cabbage under oppression. It is most convenient to put a plate on top and put something heavy, for example, a jar filled with salt or water.

You need to insist the cabbage in the heat, in the kitchen, for 1-2 days, and then put it tightly in clean liter jars and refrigerate for another day.

A product such as cabbage, nutritionists recommend using daily. Its benefits are simply invaluable. The main advantage of cabbage is low calorie and a storehouse of minerals and vitamins. In autumn and winter, pickled cabbage is a good appetizer. At this time, cabbage is always on sale late varieties. It is she who turns out to be the most delicious in the blanks. This dish well complements all the others, regardless of whether it is meat or fish, potatoes or cereals. Cabbage with beets is marinated quickly, after a day it can be consumed. It keeps in the refrigerator for quite a long time.

Pickle Ingredients:

• head of cabbage;
• beets - a pair of root crops;
• head of garlic.

Marinade Ingredients:

• 1.5 l of water;
• 220 gr. vinegar;
• 230 gr. granulated sugar;
• 2-3 pcs. bay leaf;
• allspice and black peppercorns, 7 grains each;
• cloves - 5 pcs.;
• 20 gr. salt.

Depending on the serving, all ingredients can be proportionally reduced or increased.

How to cook pickled cabbage with instant beets

Divide the head of cabbage in half, remove the stalk and cut into large pieces.

Peel and cut the beets thin slices: it is she who gives a beautiful color to the marinade.

Prepare the garlic by peeling it on the teeth.

Put all the ingredients in a bowl that is not afraid of boiling water, because you will have to pour the vegetables with hot marinade.

Distribute the cabbage and beets alternately in layers.

Between them are garlic cloves.

Prepare marinade: Bring water to a boil.

Add sugar:

Salt:

Black peppercorns and dried cloves umbrellas:

Boil for 2-3 minutes, add vinegar and turn off the heat.

Immediately pour cabbage with ready-made marinade, make oppression (as an option - cover with a plate, and put a liter jar of water on top) so that all vegetables are covered with it.

As soon as everything has cooled down, put the dishes with pickled cabbage in a cold place. And you can eat it the very next day.

It turns out pickled cabbage with beets of sweet and sour taste, crispy and beautiful color. If anyone loves spicy taste, then we can add hot pepper. Many, along with cabbage, pickle not only beets, but also carrots. Vegetables prepared in this way will retain their main beneficial features: vitamins, minerals and fiber. Therefore, cook this dish more often, because it is not only tasty, but easy to prepare and also budget.