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

I already have a lot of different ways to cook cabbage on my blog, but this has a special attitude. Cabbage with beets in jars, cut into large pieces, is a real delicacy in winter. The recipe has two benefits:

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 valued for its fresh taste and valuable vitamins, which we lack so much in the winter months.

How to roll cabbage with beets in large pieces

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

For pickled cabbage recipes, it is not necessary to add vinegar, although it always acts as the main preservative. In some cases, I completely replace it with citric acid. It is added immediately to jars, at the rate of 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 up cabbage in pieces, it does not become lethargic over time, remains crisp and turns beautiful purple due to beets. Closed with metal lids, it can stand in an apartment for a long time at normal, room temperature. Agree that you can’t put a barrel of cabbage like that.

How to cook cabbage with beets in large pieces

We will need to take the following products:

• Medium elastic forks of cabbage for two kilos
• Large red beet root
• large carrot
• Big head of garlic

To prepare the marinade:

• Liter of settled water
• 150 grams of sugar sand
• Two tablespoons without a hill of ordinary salt without additives
• A dozen black peas with allspice
• Refined sunflower oil, for each jar, a tablespoon
• Three leaves of lavrushka
• 150 grams of table vinegar at 9%

How do we preserve:

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

Root vegetables for this recipe, I do not chop too finely. I usually cut beets with carrots into medium-sized slices or rub on a vegetable cutter, small neat sticks are obtained. Garlic only with plastics, it will be felt weakly through the crush.

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, just pour boiling water over the lids. I put vegetables in prepared jars, do not tamp, just press 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 pour the cabbage, close the lids and let cool. After two days, you can already eat cabbage.

Cabbage with beets canned for the winter

For this recipe we will prepare:

• One and a half kilo cabbage forks
• Medium dark red beets
• medium sized 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
• One third of a glass of vinegar at 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 pickle cabbage with beets in jars:

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

Mix all vegetables thoroughly and evenly. Then we pack them in jars, or you can leave them to marinate in a bowl first, and then put them under the lids, as it suits you.

We prepare the marinade in the same way, immediately add vegetable oil to it, at the end of the vinegar and pour boiling into the cabbage. Let's cool down. 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 spin cabbage in beetroots for the winter

We should take the following ingredients:

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

For the marinade:

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

How will we roll cabbage:

As you may have guessed by the name, a dish from Ukrainian cuisine. This is the easiest and most popular recipe. you will surely meet such cabbage in any cellar of Ukrainians.

The first step is to cook the marinade. We pour sugar and salt into the water, stir and let it boil, then we throw pepper with parsley and boil for about three minutes. Set aside, let it cool down.

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

Garlic must be cut into circles for each clove and then these circles are inserted between the cabbage leaves. Cut the beets into "heels" half a centimeter thick.

Banks can simply be washed and dried, sterilization will be at the end. We impose cubes of cabbage with beetroot in layers, On top we make a layer of beets. Pour over the cooled marinade and simply cover with lids. We put the jars in a large container with hot water so that the level reaches the shoulders. We sterilize for fifteen to twenty minutes and only then roll up. Store preferably in the cellar.

Cabbage with beets marinated spicy slices for the winter

For cooking we will need:

• Large red beet root
• head of garlic

To prepare the marinade:

• Liter of purified water
• Two heaped tablespoons of table salt
• Two heaping tablespoons of sugar
• Half a glass of apple cider vinegar
• Six peas of allspice
• chili pod
• Five leaves of laurel

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

We cut the head of cabbage into square parts, 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 should have time to dry, they can be sterilized in the oven. We put the beets in the bottom layer, then we put the cabbage cubes, on the sides of the jar we also put a few slices of the root crop 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 off, pour the vinegar and immediately pour it into the cabbage. Banks are rolled up with tin lids.

Canned cabbage with beets and garlic for the winter

We will need for the recipe:

• Medium forks of cabbage for two kilos
• Two small dark red beets
• Big head of garlic
• Two not very large carrots
• Chili pepper pod
• A glass of clarified sunflower oil
• One and a half tablespoons of table salt
• Two heaping tablespoons of granulated sugar
• A third cup of apple cider vinegar
• Two laurels
• Liter of water

How will we cook:

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

Let's prepare enameled tall dishes and in layers, starting with cabbage, lay all the vegetables. Boil the marinade with spices, pour vinegar into it and pour our sliced ​​\u200b\u200bso that nothing remains on the surface. For a couple of days we will put it under oppression in the cold. Then we pack it in sterile jars and lower it into the cellar.

How to cook daily cabbage with beets

For cooking we need:

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

For the marinade:

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

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

Instant cabbage is especially crispy, but it will need to be stored in a cool place.

We cut the head of cabbage into pellets. Root crops can be quickly chopped into straws using a combine, you can use a Korean grater. Cut the garlic into thin slices.

We sterilize the jars, make the first layer of garlic, then 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 desired, you can close under metal lids or eat immediately.

How to roll cabbage with beets without vinegar for the winter

For the execution of such a recipe, we will need the following products:

• A couple of medium cabbage forks
• Two medium-sized burgundy beet roots
• Big head of garlic
• Horseradish root 5-7 cm long

To prepare the brine:

• Two liters of purified water
• Half a glass of regular salt and sugar
• Three laurels
• Two buds of cloves
• Ten peppercorns

How to pickle cabbage with beets in glass:

Cabbage cut into cubes, beets and horseradish three on a grater, garlic can be crushed. Mix everything evenly in a bowl. We cook the marinade earlier so that it has time to cool. Pour the cut and leave in a cool place under oppression for two days. After we pack in jars under nylon lids.

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.

Today, our attention is focused on two favorites of the Slavs, who have passed the centuries-old test of the power of love - both in recipes for a colorful menu and in traditional medicine tips. In this article, we offer you different options for pickled cabbage with beets so that the dish does not bother you all winter long. A vegetable snack will bring undeniable benefits to the diet of the main components and will even delight you on holidays, when you really want something fresh and spicy.

A detailed story on how to pickle cabbage with beets, let's start with the main thing - with a description of several options for the marinade and the secrets of improvisation based on the basic recipe.

Marinade for cabbage with beets

The process of pickling cabbage with beets is different from salted preparations. Because the marinade recipe contains not only salt, but also sugar and vinegar.

If we compare two options for harvesting for the winter, then pickling should be preferred, if only because vinegar, salt and sugar make ready-made vegetables more piquant and allow you to achieve a wide range of tastes.

Based on the basic marinade recipe, you can always take into account personal preferences, and even a momentary mood! Thanks to different proportions of sugar and vinegar, you can get a whole range of flavors for crispy cabbage.

Pronounced sweetish or brightly sour, slightly peppery or very spicy, with the aroma of greens or with an emphasis on the taste of the cabbage itself - all these features of the recipe are determined by the marinade and spices that you choose for the next cabbage with beets.

Basic marinade for pickling in jars

We will need:

• Drinking water - 1 l;
• Coarse salt, non-iodized - 3 tablespoons;
• Sugar - 3 tablespoons;
• Vinegar 9% - 0.5 cups;
• Peppercorns - 10 pcs.;
• Bay leaf - 4-6 pcs. medium size.

This amount is calculated for about 2 kg of cabbage when salted in a jar or barrel.

Cooking:

1. We prepare the marinade in an enamel pan, where we first bring water to a boil.
2. Mix sugar and salt and add them to boiling water.
3. Boil 2 minutes.
4. Add peppercorns and bay leaf.
5. Boil for another 5-8 minutes.
6. Remove from heat and add vinegar.

For pickling cabbage with beets in any recipe, you can use the marinade, both hot and at room temperature. When pouring hot marinade, delicious cabbage turns out faster - already in the first day.

We need:

• Drinking water - 1 l
• Sugar - 100 gr.
• Salt - 2 tsp
• Lemon juice - 125 ml
• Turmeric - 1 tsp
• Peppercorns - 8 pcs.
• Bay leaf - 4 pcs. medium size

This amount is calculated for approximately 1.5-2 kg of cabbage when salted in a jar or saucepan.

How to cook:

Repeat the steps from the recipe above.

Cook's Advice
When preparing a marinade, be sure to TRY! The liquid must taste good to you. You can adjust the sugar or increase the amount of vinegar by adding each ingredient little by little.
And remember! Always use a sufficient amount of salt in proportion, because it is she who fights the possible bitterness of cabbage.

Ingredients

• white cabbage- 1.5-2 kg + -
• — 1 PC. medium size + -
• - 1/2 heads + -

How to cook

We use the basic marinade - with vinegar 9% (see above)

1. We cut the cabbage into large pieces: first we cut the head in half, then longitudinally with a wide strip, after each strip - across and slightly obliquely.
2. Grind beets in any of 3 ways: cut into thin plates, or large straws, or three on a coarse grater.
3. Peeled garlic cloves cut into 4 parts.
4. We mix all the components and lay in a 3-liter bottle.
5. We prepare the marinade and fill the bottle. The marinade may be hot (Not boiling water! Let it cool slightly). Or wait until room temperature.

Cook's Advice
If you want to get the quick benefits of hot marinating, be aware that the bottle can crack. Therefore, pour the cabbage little by little - a tablespoon, a small ladle. Let the jar warm up, and only after that you can increase the flow of the marinade.

After the cabbage has completely cooled, we remove the bottle in a cold place or in the refrigerator.

A bottle closed with a plastic lid can be stored in the refrigerator for a long time, and pickling cabbage with beets every day will add more and more saturated taste and color to vegetables.

This cabbage is also pickled in a 3-liter jar, where the vegetable ingredients are stacked in layers. The recipe can be very spicy, because its roots are in the Caucasus. Or less spicy - according to moderate Slavic tastes. But the spicy aroma of celery is unlikely to hurt.

For a pronounced aroma, try to use greens.

Ingredients

• White cabbage - 2 kg;
• Beets - 1 pc. medium size;
• Red hot pepper (cayenne) - 1 medium-sized pod;
• Garlic - 1 head;
• Celery (preferably greens) - 80-100 g.

For the marinade

• Drinking water - 1 l;
• Vinegar, 9% - 1 cup;
• Salt - 2 tablespoons;
• Sugar - 1 cup;
• Sunflower oil - 1/3 - ½ cup.

How to cook

Preparing vegetables

1. My cabbage, clean from the top sheets, cut in half. Then we cut each half lengthwise - up to 2 cm thick. After each "strip" we cut across a little obliquely to get rhombuses.
2. My red sweet beets, clean, cut into cubes or thin plates - 3-4 mm thick, with a side of 3 cm.
3. We clean the garlic and cut the cloves into 4 parts.
4. Red hot pepper cut into thin rings.
5. My celery greens, shake off, dry, DO NOT cut.

IMPORTANT!
* If greens are not available, use celery root. Take it a third more than greens, chopping it into small cubes. Such celery will become very pleasant in taste and can be used separately - as a component of vinaigrettes with boiled beets, salads with fresh carrots and appetizers with boiled eggs.

* Quality hot red pepper is a very hot spice. To reduce the sharpness, you can put only the pulp, after cutting the pod in half and removing all the seeds. Well, if you want it hotter, then cut into rings and put 2-3 rings on 1 layer of vegetables.

Putting vegetables in a jar

We put vegetables in a sterilized dry jar - in LAYERS, CAREFULLY TAMMERING!

Bookmark sequence - cabbage, beets, garlic, hot peppers, celery. Try to have at least 2 layered bookmarks in the bottle.

Marinade preparation

1. In a saucepan with warm water, mix water, sugar and salt. Dissolve, bring to a boil and add vegetable oil.
2. Remove from heat, let cool slightly and while hot, gradually pour the packed vegetables in a jar.
3. We close the jar with a plastic lid and leave to marinate for 1 day.

Then store in a cold place.

Pickled cabbage with red beets is a great base for creativity in favor of a healthy diet. You can use different vegetable oils.
Nutty spicy options are best suited:
sesame, peanut, walnut and pumpkin seeds.
Either replace the sunflower completely, or make a mix with the addition of non-standard oil to sunflower, respecting the total amount of oil in the recipe.

Pickled cabbage with beets and onions

This recipe involves the same steps as described above, but the number of vegetable ingredients is wider. What you need to do for a new taste of pickled red cabbage with beets:

1. Remove celery from the list of ingredients;
2. Don't go overboard with red peppers;
3. Add onions and carrots:

• 1 medium carrot, which should be cut into rings 3-4 mm thick;
• 1 small onion, which should be chopped in half rings, up to 3 mm thick.

Bookmark sequence: cabbage, beets, garlic, carrots, onions, hot peppers.

White cabbage with beets: shredded salad

This interesting salad can be prepared in a large bowl to marinate for a day under oppression (3-liter bottle of water).

A minimum of effort and just a day of waiting will guarantee you the crisp, not sugary sweetness of vegetables, awesome aroma, juicy color and success on the table and on weekdays and holidays.

Pickling Ingredients

• White cabbage - 1.5 kg;
• Carrots - 400 g;
• Beets - 400 g;
• Drinking water (boiling water!) - 130 mg;
• Sugar - 100g;
• Salt - ½ tbsp;
• Lemon juice - 120 ml;
• Vegetable oil - 130 ml;
• Chili pepper (or any red hot) - 1 small pod (or ½ medium). Can be replaced with dry chili powder;
• Black pepper (chopped);
• Garlic - 3-4 large cloves;
• Spices - if desired, 1 pinch each (your choice: turmeric, dried cilantro or suneli hops).

Cooking

1. Wash cabbage, beets, carrots, clean and finely chop, for which it is especially convenient to use a Burner grater.
2. Peel the garlic and cut into 4 parts.
3. Remove the seeds from red hot peppers and cut the flesh into small pieces.
4. We combine all the ingredients in a bowl and mix thoroughly with our hands, during which we crush the cabbage with effort. Leave the mixture alone for 30-40 minutes.
5. We prepare the marinade: we combine boiling water, salt, sugar, lemon juice, spices (to taste), stir thoroughly until sugar and salt are completely dissolved.
6. Pour the vegetable mixture with marinade, add vegetable oil to the vegetables and mix thoroughly.
7. We tamp the vegetables in a bowl and put under the yoke for 1 day.

A day later, the salad is ready to eat. It is stored in the refrigerator for a long time and is unpretentious to serve, because you don’t need to add anything to it - put it on plates and enjoy the almost summer fresh taste!

Cabbage with beets in jars: harvesting for the winter

It's so convenient to prepare a lot of salads for the winter! On a cold evening, we conjure over a hearty meat dish, and after a slight movement of the hand we open a jar of spicy vegetables - and a healthy vitamin side dish is ready in a couple of minutes.

Any of the recipes for cabbage with vinegar is suitable for seaming.

We organize the process of rolling pickled cabbage with beets into jars as follows:

1. First, marinate the cabbage until cooked in a large container (barrel, bowl, pan).
2. You can immediately use 3-liter bottles, in which we will roll cabbage.
3. Marinating will take us from 1 to 3 days - depending on what temperature the marinade had when pouring vegetables.
4. Sterilize jars filled with salad for 10 minutes.
5. Roll up and set to cool upside down.

We told you some of the most common recipes for pickled cabbage with beets. However, limiting yourself to only these options is to impoverish your menu in advance!

Note the possibility of adding apples to shredded cabbage salad. And in the case of marinating in jars, you can enrich the composition of the dish with cubes of zucchini, sweet peppers and cauliflower, disassembled into small inflorescences.

Pickled cabbage with beets can be very different in taste due to the inclusion of new ingredients to the basic recipes. However, its taste will always be delicious, as will the bright beet color.
That is why we no doubt encourage you to include crunchy vegetables in your winter diet and often enjoy vitamin abundance and juicy color!

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.