In winter, you just want something tasty with sourness. Maybe the body does not have enough vitamin C in the cold, or maybe we are simply already accustomed to cold pickled snacks. Often with boiled potatoes in the village you can taste sauerkraut.

They prepare it with lingonberries, peppers, and even green tomatoes. Some interesting recipes we have already offered you

Have you ever tried it with beets? Thanks to this bright red vegetable, the inflorescences are colored and the appetizing slices of the white cabbage beauty become a soft purple hue and look much more impressive than in their original form.

Try to prepare such a vitamin delicacy for the winter at least once and your guests will always demand only this delicious snack. And the kids will first look with interest and then gobble up the purple shredded leaves with pleasure.

Although such a dish can be served to the table after 12 hours, no one forbids preparing it for future use for the winter.

The marinade is quite simple, but thanks to the addition of carrots and garlic, the white cabbage “beauty” acquires an amazing taste.

We will need:

• Cabbage – 1 kg.
• Boiled water, sunflower oil - 125 ml.
• Apple vinegar – 60 ml.
• Garlic clove – 4 pcs.
• Carrots – 3 pcs.
• Beets – 2 pcs.
• Sugar – 2 tbsp. l.
• Salt - 1 tbsp. l.

Preparation:

1. A fresh head of cabbage must first be freed from the upper, slightly wilted and damaged leaves. Then separate them from the stalk in layers - we won’t need it.

To add more tenderness, it is better to remove too thick veins on the sheets. Finely chop the remaining thin layers to form neat straws.

2. After thorough washing, peel the beets and carrots and use Korean grater chop into oblong thin strips.

In principle, you can use a regular grater, but then they will be very different from slicing cabbage and the aesthetic appearance will be lost. Also, different thicknesses will not allow the salad to marinate evenly.

3. All vegetables chopped to the desired state can be combined in a large bowl and mixed well. It is desirable that they be re-sorted among themselves and look like one whole multi-colored composition.

4. Remove the peel from the garlic cloves and wash them. Dry so that no drops of water remain on them, and then chop in any convenient way.

You can pass it through a press, use fine grater or use a knife to chop it into thin strips. Place in a common bowl with the previous ingredients.

5. Now you need to do the marinade, because without it there is no instant cooking will not work. Pour water and oil into a saucepan and set to heat. Add salt and sugar and let the resulting solution boil. Remember to stir periodically to bulk products completely dissolved in the liquid.

6. Pour boiling brine into the salad bowl. Let cool slightly (about 15 minutes) and only then pour in Apple vinegar so that it gives the steamed vegetables a pleasant piquancy and does not evaporate in the very first seconds from interacting with too much hot water. Mix everything well and cover with a large plate or lid.

All cuts must be in liquid, otherwise fragments of it will remain raw.

7. Let the cooling process take place for 4 hours first on the kitchen counter, and then for about 8 hours inside the refrigerator. This time will be enough for the unique vegetable salad to be fully prepared.

After cooking, serve with hot boiled potatoes. And if you didn’t eat it all at once, then you should store this salad in the refrigerator.

Cabbage with beets, marinated in large pieces in a jar

Heads of cabbage cut into squares when colored with beets become similar to delicate rose petals. If the red vegetable is very juicy and sweet, then the pieces will acquire a delicate sweetness.

We prepared it in a similar way, and in Georgia the recipe is called “Gurian style”. This option is slightly different from the previous ones, although it is also prepared with butter.

Essentially, the marinade is similar to when pickling cucumbers. Although, as already noted, the composition contains oil.

We will need:

• Water – 1100 ml.
• 9% vinegar - 150 ml.
• Sunflower oil – ½ cup + 2 tbsp. l. on the jar.
• Cabbage – 2000 gr.
• Beets – 300 gr.
• Carrots – 150 gr.
• Sugar – 6 tbsp. l.
• Black peppercorns – 6 pcs.
• Garlic clove – 5 pcs.
• Bay leaf – 3 pcs.
• Salt – 2 tbsp. l.

Preparation:

1. Clean the forks from the top leaves and stalks. Cut the resulting slices into five-centimeter squares.

2. Peel the carrots and beets and cut into oblong bars half a centimeter thick. Make thin slices of garlic. Mix these three cuts.

3. Place the vegetables very tightly in layers in sterile jars: first cabbage cubes, on top of them red and orange bars with garlic. This can be repeated two or three times. The main thing is that there is a bright color layer on top.

4. Boil water. Throw in the bulk ingredients, bay leaves and peppercorns. After a couple of minutes, it is better to remove the leaves so that the aroma does not become too spicy.

Pour in oil (1/2 cup) with vinegar. After 20 seconds, the brine is completely ready.

5. Pour boiling liquid into each jar almost to the very neck. Add a couple of tablespoons of oil on top to form an airtight film that will prevent our workpiece from turning sour.

Seal and wrap for 12 hours.

After cooking, place on a plate so that vegetables from all layers get into it evenly and eat with pleasure, like an incredibly tasty snack.

Cabbage in Georgian marinade

Georgians know a lot about not only good wine, but they also prepare so many snacks that the table is always simply bursting with variety.

This sweet-spicy appetizer with a pinkish tint, usually served with meat, will captivate you from the very first minutes! Why are we worse? Let's delight our guests with an original dish! Moreover, it is prepared “one-two-three”.

We will need:

• Water – 1.8 l.
• Sugar – 11 tbsp. l.
• Salt – 3.5 tbsp. l.
• 9% vinegar - 2 cups.
• White cabbage – 2 pcs.
• Beets, carrots - 2 pcs.
• Chili – 2 pods.
• Garlic - 2 heads.

Preparation:

1. Peel the vegetables, rinse and dry them.

Cut the beautiful cabbage white in large pieces. trying to keep them from falling apart into fragments. Chop juicy burgundy-colored carrots and beets into bars, or chop using a coarse grater.

Finely chop the garlic and chili. Combine everything in a large bowl and mix until all the vegetables look like a salad of uniform consistency.

2. Pour water into a saucepan, add salt and sugar. Put it on the fire and bring it to a boil. After which you can turn off the fire and pour in vinegar; you should not heat it.

3. Place the vegetable salad in clean, sterile jars of any size, trying to fill them as tightly as possible. And you can fill the free space with hot brine.

4. Seal with lids, either screw caps or regular plastic ones, and leave to cool. There is no need to wrap the filled container.

Store in a cool, dark place, preferably in the refrigerator. Although such a snack is also stored in a cold cellar.

For ease of storage, you can pickle vegetables in liter jars. As a rule, half of such a jar, or even more, is immediately eaten at a time.

Spicy pickled cabbage with beets (very tasty)

The last decades have firmly become part of our lives. spicy salads in Korean. Savory dishes Ideally complement fresh or meat dishes.

And although the Beijing representative of this species is usually used in Asian countries, in the post-Soviet space “our” people have already learned to pickle cabbage cabbage according to various national recipes.

We will need:

• Water – 2 l.
• Cabbage – 1.5 kg.
• Beetroot - 1 pc.
• Salt – 2/3 cup.
• Hot pepper – 3 pods.
• Sunflower oil – 2 tbsp. l.
• Garlic – 1 head.
• Sugar – 1 tbsp. l.

Preparation:

1. Separate the forks into separate leaves. If they are very large, you can cut them in half. Very large veins should be removed, but if you like to crunch, you can leave them.

2. Boil water and dissolve salt in it. Pour this “steep” brine over the prepared sheets.

It is advisable to place a wide plate on top, which will be slightly smaller than the diameter of the dish for the placed workpiece. And also it is necessary to put oppression. Leave to salt in this state overnight.

3. Rinse the crispy sheets well under running water so that all extra salt, which they did not absorb, left.

4. Peel the garlic, beets and peppers and pass through a fine mesh meat grinder. Combine the resulting spicy mass with sugar and butter. Mix well to form a homogeneous sauce.

5. Thoroughly mix the prepared sheets with the finished marinade so that they are completely “coated” in spicy dressing. Leave to marinate under a load for a couple of days, preferably in a cold place.

Then put it into jars and store such a snack, of course, preferably in the refrigerator.

The amount of spiciness, and therefore the addition of red pepper, should be adjusted to your taste. Some people like it more spicy korean dishes, someone less. This excellent appetizer should be prepared in accordance with these.

Cauliflower marinated with beets

A rather original and very tasty colored representative of this species can be obtained if you cook it with beets. The white inflorescences will become colored, and the reddish appetizer will become a table decoration.

And since it will not stop crunching, it will be in demand on a par with canned cucumbers. And even more, thanks to its originality.

We will need:

• Cauliflower – 1.2 kg.
• Beets – 400 gr.
• Water – 2 l. + 1.5 l.
• Black peppercorns – 10 pcs.
• Garlic – 1 head.
• Hot pepper – 1 pod.
• Parsley – 1 bunch.
• Salt – 1.5 tbsp. l.
• Sugar – 1 tbsp. l.
• Citric acid – ½ tsp.

Preparation:

1. Completely immerse the cauliflower in cool water for 10 minutes so that all the bugs float out and debris is removed. This will clear the head of cabbage of everything we don’t need.

Then take it out of the water, shake it well, removing excess moisture, and separate it into individual inflorescences.

2. Pour water (2 liters) into a saucepan and boil it. Add citric acid and pour the prepared inflorescences into the resulting slightly sour solution.

Boil for no more than 3 minutes so that the crunch does not disappear, but the main ingredient is half-ready.

3. Cut the peeled beets in half and chop into thin slices. Chop the pepper into rings and cut the garlic cloves into slices.

4. So that the preparation can be eaten at one time, it is best to use half-liter jars, which it is advisable to sterilize in advance.

Place several sprigs of parsley on their bottom and distribute the chopped garlic in equal quantities.

5. Place the heads of cabbage mixed with beet semicircles into a container. Pour boiling marinade over it and let it sit for a third of an hour.

6. Pour the pink marinade back into the pan and put it back on the fire. After heating the water, add salt, sugar, and black peppercorns.

After the next boil, pour it into a filled container and seal tightly with any lid. It is better to warm up such a workpiece thoroughly before storing. To do this, wrap it up and leave it in this state for 24 hours, that is, until it cools completely.

If after a day the container with the contents is still warm, then let it stand.

Ready snack does not stay in storage for long. Small heads of cabbage just fly away with a “Hurrah!”

Cauliflower pickled for the winter “like grandma’s”

If you want more spicy taste, then you can easily add your favorite spices to the preparation. And for more long-term storage It is best to use sterilization.

Although in our country such a snack is not stored for a long time, it is eaten faster. Therefore, I don’t see any point in storing it for the winter. In addition, beets and colored “beauty” are sold in stores all year round. And you can always make a fresh batch.

But still, if you really want it, then there is also a recipe for preparing it for the winter. My grandmother used to prepare ordinary white cabbage varieties, and now I’ve started cooking colored ones.

We will need:

• Cauliflower – 1 head.
• Beetroot - 1 pc.
• Coarse salt – 50 gr.
• Sugar – 30 gr.
• Vinegar essence 70% - 3 tbsp. l.
• Water - for filling.
• Spices, garlic - to taste.

Preparation:

1. Rinse the entire colored “beauty” thoroughly under running water. Then let it drain and disassemble it into individual small inflorescences.

Place them in boiling water for 2.5 - 3 minutes, and blanch them there with virtually no boiling.

3. Peel the beets, rinse again in water and dry. Then plan it into the shape of a not very thin straw. To do this, you can use a grater Korean carrots using the appropriate attachment.

3. In pre-sterilized jars, add the spices you usually use for marinades or your favorite ones to the bottom. And don’t forget the prepared garlic cloves. It will be enough to put 3 pieces of each type of spice on each container.

Spices may include cloves, cinnamon, Bay leaf, allspice or black peppercorns.

Then, laying out one at a time, arrange the prepared heads of cabbage and beet slices in layers.

5. Pour boiling water into the filled containers and leave it there for 3 minutes. to thoroughly warm the contents. Then drain the liquid through a special lid with holes. Pour it back into the pan, where we will continue to boil it. But first, add salt and sugar.

After the marinade boils, turn off the heat and add vinegar essence to it.

The amount of vinegar can be adjusted at your discretion and to your taste.

6. Pour the hot marinade into filled glass containers. Make sure that it penetrates into all layers of our workpiece without leaving air bubbles. If necessary, shake the jars or lightly tap them on the table.

Close disposable tin lids. Turn over and let cool in this position; there is no need to wrap it. After which, you can put the workpiece into storage; a dark cellar or pantry in an apartment is perfect.

It's nice to take such a snack out of the cold and, putting it on a plate, serve it to hot boiled potatoes. There will be no need for any meat. Dinner with such a preparation is always very welcome.

Video on how to prepare daily cabbage with beets and carrots

And this recipe can be used for pickling vegetables for any holiday. In just a day you can get delicious snack for the festive table.

The cooking process itself does not take much time. In fact, you just need to chop the vegetables and pour the hot marinade over them. However, it’s better to see how to do it.

Here is such a simple recipe. You can use it not only on holidays, but also on weekdays. Try it, I'm sure you'll like it.

In theory, it would seem that beets and cabbage don’t really go together, but everyone is getting used to it.

But as practice shows, they complement each other perfectly. And the secreted red juice colors the white crispy vegetable, depending on its saturation, from pale pink to bright purple.

Sometimes you think, well, why bother - they would take it and roll up the red cabbage. But in terms of taste and appearance, they still cannot become interchangeable.

Bon appetit and more crispy cabbage pickles on your table!

We have vegetables on our table all year round. In winter, pickled ones are mainly consumed, canned vegetables, harvested in summer and autumn. One of the popular and favorite vegetables is white cabbage. She's being pickled different ways with addition different vegetables. Cabbage in this form is used to prepare many salads. There are quick cooking recipes sauerkraut with beets. How to make such cabbage for the winter? We will look at several recipes for winter salads.

Healthy and tasty vegetable

Our daily diet always includes vegetable salads. They stimulate digestion and appetite. From white cabbage delicious and healthy salads fresh and pickled. This vegetable is especially popular in winter, when you really want to diversify winter table vitamins and contrasting taste.

There are many recipes for sauerkraut with beets, with marinade in two versions:

• instant cooking;
• daily allowance

This cabbage has great taste. She has a very attractive appearance and can always diversify casual table. A pickled salad will help out the hostess in case of unexpected guests.

According to the recipe for making these salads will do head of the middle and late varieties. You can also cut the vegetable in different ways. It all depends on how quickly you want the dish to be ready to eat. Usually, in order to pickle cabbage, it cut into large strips or 4x4 cm squares. If you want the cabbage to be ready as quickly as possible, then you need to cut it into 8 parts and marinate under pressure.

Instant Cabbage Recipe

Ingredients required for the recipe:

• cabbage - 2 kg; carrots - 1-2 pcs; medium-sized beets - 1 piece; garlic - 3-4 cloves;
• for the marinade:
  • sugar - 100g; salt - 1 tbsp; table vinegar 9% -100 ml;
  • sunflower oil- 120 ml.

According to this recipe, vegetables are pickled very quickly and after 4-5 hours the salad is ready to eat. Despite the fact that the prepared vegetables are poured with boiling marinade, they remain crispy, juicy and tasty.

The cabbage needs to be washed and the top leaves removed. Cut into large pieces and then chop the vegetable. Leave it in this form in a large bowl or saucepan. Beets and carrots are grated on a coarse grater. Many housewives use a Korean beet grater for this. The garlic is finely chopped with a knife. All vegetables should be placed in one container, mixed well and placed in a dry and clean 3-liter jar.

Now it's time to start preparing the marinade. For this you will need another pan. 1 glass is poured into it ordinary water, sugar and salt according to the recipe. The pan is placed on low heat, its contents are brought to a boil and immediately turned off.

Then you need to add vegetable oil according to the recipe, after that everything is mixed and brought to a boil again. After boiling, you can remove the pan from the heat and add vinegar to it. Everything mixes well and you get a ready-made marinade for the salad.

The next final stage is to pour the hot marinade over the chopped vegetables. The jar can be covered with a saucer and left in this state for 3-4 hours in the kitchen. After this time, the pickled cabbage can be tasted.

Recipe for daily pickled cabbage with beets for the winter

If you cook vegetables according to this recipe, their taste turns out to be unusual, more piquant and aromatic. In this recipe capsicum is used. IN finished form it turns out great snack. To prepare the salad you will need::

• white cabbage -2 kg;
• 1 large beet;
• 1-2 carrots, but you can do without them;
• 1 head of garlic.

For the marinade: water - 1 liter; vegetable oil (sunflower) - 200 g; sugar -1 glass; salt - 2 tablespoons; table vinegar - 150 g; 2-3 peas of allspice; 2 bay leaves and half a capsicum.

According to the recipe, the cabbage should be cut into rectangular or square pieces, approximately 3x3 cm in size. After this, the chopped vegetable should be placed in a saucepan with a capacity of at least 5 liters. The remaining vegetables are cut into thin strips; it is better to cut the garlic thinly. Chopped carrots, beets and garlic should be added to the cabbage and mix everything well.

To prepare the marinade, you need to take all the ingredients prepared according to the recipe, with the exception of vinegar, and place them in a separate pan. Leguminous It is better to cut the pepper into rings. Place the pan with the marinade on low heat, bring it to a boil and immediately turn it off. After this, you can add vinegar to the pan.

Vegetables in the pan must be poured with the prepared marinade. He will have pleasant aroma. The marinade should only be poured while it is hot. The cabbage will remain in the pan. It needs to be covered with a plate of smaller diameter, but before that it must be compacted well and left in this form for room temperature. There is no need to place a load on top.

Within a day you can eat the cabbage, it is ready. It's a must placed in a jar, cover with a lid and place in the refrigerator.

Recipe for very quick cabbage chunks with beets

The taste of this cabbage is slightly different from regular sauerkraut. It turns out a little sweeter. According to the recipe you need to prepare:

At the very beginning of preparation should do some cabbage. It is washed and only the top leaves are removed. The vegetable can be coarsely chopped or cut into squares. It depends on the taste of the hostess and her family members. The rest of the vegetables need to be cut into strips or use a coarse grater for this. Garlic is usually cut finely using a knife. Prepared vegetables should be placed in a convenient container for mixing. Now it's time to prepare the marinade for the vegetables.

Pour the water measured according to the recipe into a separate pan and place it on low heat. When the water becomes hot, you need to add all the ingredients. There is no need to add vinegar yet. Mix everything well and let it boil. Then turn everything off and add vinegar. Pour the prepared marinade and always hot over the chopped vegetables, cover them and let them brew for 4 hours at room temperature.

Pickled cabbage after 4 hours it is ready to eat. They have pleasant taste and aroma, crispy and delicious, but must be eaten within five days. According to the recipe, it cannot be stored longer, since it is prepared in a quick way.

In addition to the ingredients indicated in the recipes, you can also add other components to prepare the marinade. For example, spices or spices.

If you add ginger root, it will give a special spicy taste cabbage, but it will have to be chopped.

Cabbage with beets looks very beautiful and appetizing if the vegetables are placed in layers in a jar. To do this, it is convenient to use a pan rather than a jar.

Some housewives, in addition to the vegetables indicated in the recipe add more onion . It is cut into strips. When pickled, it will give a specific aroma and taste to all other vegetables.

Pickled vegetables are also good for preparing other salads, as in fresh, and in salted. By the way, cabbage and beets prepared according to these recipes will always be at the table for the winter. Many people prefer it as a snack at the holiday table.

In winter, the most accessible vegetables are cabbage, beets and carrots; many make salads or pickle them. Such appetizers are an excellent addition to main courses; in addition, no feast is complete without them. Instant cabbage marinated in pieces with beets is popular due to its taste qualities. The finished snack disappears almost as quickly as it is prepared. Let's find out how to prepare instant cabbage right now.

White cabbage marinated with beets

This recipe requires a quantity of ingredients for three-liter jar. It makes no sense to cook less, since the snack will be appreciated by all family members, which means it will quickly disappear.

Ingredients: large cabbage - 1; beets – 1 pc.; 4 cloves of garlic. Marinade: water – 1 l; sugar and salt - 1 tbsp. l.; vinegar - 0.5 cups; laurel leaf – 2; peppercorns – 10.

Wash the vegetables, peel the top 3 leaves from the head of cabbage. Peel the beets and grate coarsely. Cut the garlic into slices. Cut the head of cabbage into 2 parts and slice each large pieces. The cabbage pieces and all the chopped vegetables are mixed by hand. Next, they need to be placed in a clean jar and sealed well. Now we will prepare the marinade.

To cook the marinade, take small saucepan, pour in water, and then add all the spices to it and boil. Boil the aromatic liquid for about 10 minutes. When the marinade has cooled a little, remove the bay leaves and pour in the vinegar. Fill the jar with marinade and cover with a lid. Leave the cabbage to cool in the room. Place the chilled snack in the refrigerator. This delicacy can be tasted after just 4 hours, but its most pronounced taste will appear after a day of marinating.

Quick pickled cabbage with beets and carrots

This is a recipe with onions and vegetable oil. Each housewife pickles cabbage in her own way.

Ingredients: cabbage - 1, carrots - 1; beets – 1; onions – 2 heads; garlic – 3 cloves. Marinade: take 2 tbsp per liter of water. l. salt, 150 g sugar; vinegar, vegetable oil - 100 ml each, peppercorns - 1 tsp.

We wash and peel the vegetables. We chop the carrots on a grater, cut the beets into slices, cabbage into large fragments, onion into rings, and cut the garlic into slices. Fill a three-liter jar, laying the slices in layers.

Prepare the marinade. After boiling water, add pepper, salt and sugar to the pan, pour in oil and vinegar. Bring the liquid back to boiling point. You can pour hot marinade over vegetables. Let the container remain in the room until the marinade has cooled. After some time, you can move it to a cooler place - a cellar, a balcony or a refrigerator. Instant pickled cabbage will be ready in 4-6 hours. It will turn out juicy and crispy with a characteristic sweet and sour taste.

Pickled red cabbage

Many people also loved pickled red cabbage, because it is not only very tasty, but also looks appetizing. Such a snack can even decorate festive table and serve as an excellent addition to potato and meat dishes.

The peculiarity of this cabbage is that it is denser in structure, that is, it is much tougher than white cabbage. This must be taken into account if you are going to marinate it. So that its leaves quickly absorb the aromas of spices from the marinade, it is cut into smaller pieces. It's better to chop it up. So, let's prepare pickled red cabbage.

Ingredients: red cabbage (medium size) – 1; beets – 1; carrots – 2; garlic - clove. Marinade: water – 1 l; salt – 2 tbsp. l; sugar – 3 tbsp. l.; cumin – 1 tsp; cinnamon – 0.5 tsp; bay leaf – 2; peppercorns – 1 tsp; apple cider vinegar – 150 ml.

Let's begin. Wash and peel the beets and carrots. Grate the vegetables or cut into thin strips. Wash the cabbage under water and dry. Grind it with a shredding knife. Garlic can also be simply cut into slices or small cubes. Mix all the vegetables well and place them in a container for marinating - this can be either three liter bottle, or any voluminous pan coated with enamel.

To prepare the marinade, take an enamel container. Pour water into it and put all the spices there. Boil and simmer for a few minutes to enrich the water with the aromas of spices. Now pour in the vinegar and bring the marinade to boiling point again. Remove bay leaves from pan. Pour the marinade into vegetable slicing and cover with a lid. If you want to filter out the spices, drain the liquid through a sieve. After it has completely cooled, the red cabbage will be ready to eat, although the recipe recommends eating it after a day.

Serve pickled cabbage for main courses as savory snack. It is also good for a feast where alcoholic drinks are present.

Pickled cauliflower with instant beets

What do you need to prepare?

Cabbage 2 kg
- water 375 ml (1.5 cups)
- granulated sugar 4 tbsp
- apple cider vinegar 1 cup
- sunflower oil 0.5 cups
- table salt 2 tbsp
- beets 2 pieces
- garlic 1 head

Cooking in stages:

Wash the beets and cabbage. Disassemble the cabbage into inflorescences, peel the beets, and remove the husks from the garlic.

Place the cabbage in jars.

Grate the beets and pour into the pan where you poured them boiled water. Turn on medium heat. Add sugar, vinegar, table salt, sunflower oil and crushed garlic.

After the marinade boils, pour it over the cabbage. Screw the lid on the jar and cool. Place in the refrigerator. Instant pickled cauliflower will be ready in a day.

The presented recipes are distinguished by their simplicity, since they do not take much time and do not require special culinary skills. For snacks, products available to everyone are used. That's why it's worth trying them out. If you make this appetizer once, be prepared - your family will ask you to cook it again, it is very appetizing, juicy and crispy. Children readily eat pickled cabbage. However, you should not treat babies with it, as it contains a lot acetic acid. If little gourmets still want to enjoy it, add apple cider vinegar rather than simple vinegar, and in smaller quantities than indicated in the recipes.

Step 1: Prepare the cabbage.

Be sure to remove the top leaves from the cabbage, as they have most likely already wilted and are not suitable for food. Also, do not forget to remove the stalk; if this is not done, the pickled vegetables will taste unpleasantly bitter.
After peeling, cut the cabbage head into four equal pieces, then chop each quarter into medium-sized squares. Don't be too small.

Step 2: Prepare the beets.

Wash the beets thoroughly; they are root crops and contain a lot of soil, sand, and other dirt. Then cut off the tails on both sides. Only after washing, peel the beets.
Cut the washed and peeled beets thin slices. If the vegetables are very small, like mine, then you can even cut them into slices, but more often the beets first have to be divided into two or four parts.

Step 3: Prepare the garlic.

Carefully peel the garlic cloves, and then simply cut them into thin slices, or, as it is now fashionable to call it, slices.

Step 4: Prepare the marinade.

Boil one liter in a suitable sized saucepan clean water, dissolve granulated sugar and salt in it, and also add spices to taste: cloves, black pepper and coriander. Mix well and let simmer for 1 minutes. Then remove the marinade from the heat and pour in required amount vinegar. Mix thoroughly.

Step 5: Marinate the cabbage with beets and garlic.

Prepare in advance glass jars, thoroughly washing them with soda and sterilizing them in any way convenient for you. Don't forget about the lids.
Place slices of raw beets in a single layer on the bottom of the prepared jars. Then garlic and a fairly thick layer of cabbage. Layer the vegetables in this way, alternating them with each other and always making the layer of cabbage thicker than the layer of beets and garlic.
When the jars are filled with vegetables up to the neck, place one bay leaf in each, and then pour it in. hot marinade.
Immediately after you pour the hot marinade into the jars of vegetables, tighten the lids tightly, turn the preparations upside down and leave them like that for several hours until they cool completely.

Step 6: Serve pickled cabbage with beets and garlic.

Serve pickled cabbage with beets on a festive or everyday table as an appetizer or as part of complex side dish. You can add a little vegetable oil or, if you prefer, mayonnaise to the vegetables. Personally, I love pickled cabbage with beets just like that, with a piece of bread.
Bon appetit!

None special conditions Pickled cabbage with beets and garlic does not require storage. Place it with other preparations.

Spring water is best suited for preparing the marinade, but bottled water purchased at the store will also work. The main thing is not to use the one that flows from your tap.