I have a very interesting and simple recipe that remains relevant. for a long time, in any season. Pickled cabbage with beets is an excellent option for an appetizer, as well as a separate dish for the holiday table. In addition, cabbage contains a huge amount of vitamins, which has a positive effect on health. Preparation takes no more than an hour, and what a result you get.

Delicious pickled cabbage with beets, recipe

Products:

• Medium forkful of white cabbage - 2 kg
• Beetroot -1 2 pcs.
• Carrots – 1-2 pcs.
• Onions – 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

Preparation:

Prepare the vegetables by washing and peeling the cabbage, beets, carrots and garlic. We cut the cabbage into two equal halves and remove the head, then chop it into large squares of 3 by 3 centimeters or simply leave it in large slices, as you prefer.

Cut the peeled carrots into cubes. Cut the beets into slices. Peel the garlic and randomly chop it into small pieces.

Onions with carrots, then beets.

The next layer is cabbage.

Repeat until the vegetables are gone. There should be several layers. Place a few cloves of garlic on top and sprinkle everything with half the prepared sugar and salt. Leave the vegetables for half an hour.

Marinade

Since our recipe is for pickled cabbage with beets and garlic, let’s prepare the marinade. Let's get started.

Place a pan of water on the fire and wait until it boils. Afterwards, place the remaining salt and sugar and the prepared spices into the pan, let it simmer 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 place the future pickled cabbage under pressure. The most convenient way is to put a plate on top and put something heavy, for example, a jar filled with salt or water.

You need to infuse the cabbage in a warm place, in the kitchen, for 1-2 days, and then put it tightly in clean liter jars and put it in the refrigerator for another day.

Pickled cabbage, salted cabbage is one of the most common and favorite dishes on our table. On holidays or regular days, we take out a jar of this delicious product.

There are many methods of salting and marinating. Most often we use cabbage, shredded into strips, or chopped finely. But in the recipes below we will marinate the cabbage in pieces.

Cabbage in this version is no worse. And many people even like it when coarsely chopped pickled vegetables are on the table.

Required ingredients:

• Cabbage - 5 forks
• Garlic - 20 cloves
• Salt - 3 tbsp. l.
• Sugar - 2 tbsp. l.
• Allspice - 3 pcs.
• Bay leaf - 1 pc.
• Dill
• Vinegar - 3 tbsp. l.

We clean the cabbage, cut it in half, remove the stalk. After that, cut it into pieces. The size can be any, but so that the pieces fit freely in the jar.

Peel the garlic. Take jars and place chopped cabbage and garlic in them.

Boil water and pour hot boiling water into jars. While all this is standing for 10 minutes, prepare the marinade. Add salt and sugar to the water and boil.

Drain the water from the jars, add peppercorns, dill, bay leaf, and vinegar. Fill the jars with boiling marinade, roll them up, turn them upside down and leave to cool.

When the jars have cooled, put them away for storage.

Cabbage pieces in jars in brine under iron lids

To prepare this recipe we will need:

• white cabbage – 1 large head
• carrots – 3 pcs.
• salt – 50 gr.
• sugar – 50 gr.
• vinegar 9% - 50 gr.

We cut the cabbage into pieces, grate the carrots or cut them into thin slices.

Place cabbage and carrots in a jar, compacting each layer

Then we put the jar under a press in the refrigerator for one day. After the time has passed, we take out the jars. Boil water, adding salt, sugar and vinegar to it, you can add a little vegetable oil. Pour it all into jars and screw it up.

Spicy (burning) cabbage with beets in large pieces. Instant recipe

Ingredients:

• Cabbage - 700 g.
• Beets – 1 pc.
• Garlic - 2 cloves
• Vinegar 9% - 70 g.
• Sugar - 1 tsp.
• Salt - 2 s. l.

We clean the cabbage and cut it into square pieces (you can use any).

We clean the beets and cut them either into pieces or cubes.

We put it all in a jar. Add garlic, bay leaf. You can add various spices.

Prepare the marinade. Dissolve sugar and salt in water, add vinegar. Pour this marinade over the cabbage. Then we screw the jar and put it away.

Quick pickling of cabbage pieces

This is a fairly simple and quick way to pickle pieces of cabbage.

Let's take the following ingredients:

• Cabbage - 1 kg.
• Carrots - 1 pc.
• Garlic - 4 cloves
• Sugar – 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 1 glass
• Vegetable oil - 1 cup

Wash the cabbage and cut into large pieces. Grate the carrots or cut them into rings. Finely chop the garlic or squeeze it through a press.

We put everything in a jar in layers: a layer of cabbage, a layer of carrots with garlic. After this, pour in hot marinade: dissolve salt, sugar, vinegar and vegetable oil in water. Pour in the vinegar after removing the marinade from the heat.

We pour it all into a jar and leave it for a day. After this you can eat it.

And in this video you can see how to quickly pickle cabbage.

White cabbage with beets is a rather successful and popular combination, and is often found in various homemade preparations. Cabbage is low in calories and very important in the human diet, and is also quite accessible throughout the year. Juicy forks are used to make salads, snacks, and salty pickled cabbage with beets... A special additive – beetroot – colors the dish in its own characteristic color and adds richness of taste. When consumed, you can treat yourself exclusively to cabbage, but Bordeaux, like garlic, is simply removed. In addition, greens, sweet peppers, onions and many other components are also added to these vegetables, designed to enrich the overall taste of the recipes. Preservation preserves dishes, the microelements they contain and their overall nutritional value.

For the first culinary method of pickled corking, you will need a kilo of cabbage, 2 beets and carrots, a couple of cloves of garlic, 200 ml of apple juice, 50 ml of vegetable oil, 120-130 g of granulated sugar, 3 tbsp. salt. Garlic can be omitted if it is intended to be a dietary dish or if eaters do not like spicy snacks. The preparation is done quite quickly, and at the height of the vegetable ripening season, this recipe will come in handy.

One of the important roles in marinating is played by a delicious marinade filling. It is thanks to it that the components are imbued with juiciness and delicious aromas. To make the solution, take a liter of water, salt, sugar and ocet. The container with the contents is placed on the stove and brought to a boil, stirring and simultaneously dissolving the ingredients. For each recipe for pickled cabbage with beets the filling is prepared individually. But still, spicy spices will not be superfluous in it.

The head of cabbage is cut into squares measuring 2*3 cm. After which the cuttings are placed in an enamel bowl and kneaded by hand until the petals separate. The carrots are peeled, washed and chopped into bars. The beets are thoroughly washed, peeled and cut into neat slices. Garlic cloves need to be peeled and cut into several slices.

The container for pickling will be a three-liter glass jar, which is washed and dried. The components of the dish are folded into it in layers: squares of cabbage, carrots and beets, garlic, etc. layers are repeated until the top of the container. You should get 3-4 alternations, kneading the ingredients tightly with your fingers. Finally, pour in 2 tbsp. vegetable oil.

The marinade is poured in last after the oil. By the time it is needed, the filling should have cooled down. The jar is not tightly covered with a nylon lid and left at room temperature for 2 days, and only after that the container is closed more tightly. Pickled cabbage with beets for the winter It is kept in the refrigerator for a day and then transferred to a cool place for final ripening. All vitamins are preserved in the finished vegetable mixture. In addition, the appetizer goes well with various side dishes. You can treat yourself to it after three days, or it’s better to keep it until it gets cold, and only then enjoy such a delicacy.

Cabbage is a popular vegetable crop, which in Rus' has long been customary to prepare for the winter. This tradition has continued to this day. Recently, cabbage with beets in jars in large pieces has become very popular among modern housewives. There are many different options for its preparation, but as an example, we can consider only the most interesting of them.

Classic cabbage with beets in large pieces in jars

Today, many housewives, when preparing cabbage for the winter, try to pickle it. This option is very convenient for preservation at home. And, if you add other vegetables to regular white cabbage, you will get an excellent salad that can be used as an ideal side dish all year round. And it’s not at all difficult to do. For example, cabbage with beets in jars in large pieces turns out very tasty.

For this option, you can use the following set of ingredients:

• 2 kilograms of fresh white cabbage;
• 1 beet (not very large);
• 2 carrots.

For the marinade:

• 150 grams of sugar;
• 1.5 liters of water;
• 200 grams of table vinegar;
• 4 bay leaves;
• 20 grams of salt;
• 4 peas each of black and allspice.

To prepare this snack you need:

1. Using a sharp knife, split the cabbage in half and carefully remove the stalk. After this, it must be arbitrarily cut into large pieces.
2. Chop the peeled carrots into rings. It is advisable to make them as thin as possible.
3. Peel the beets and cut into cubes.
4. Place the prepared vegetables in a clean three-liter jar in layers.
5. Separately cook the marinade. To do this, you first need to pour water into the pan, and then add sugar, salt and spices to it. Let the liquid simmer for about 3 minutes. After this, pour in vinegar and immediately turn off the heat.
6. Pour the still hot marinade into the jar and immediately close it with a lid.

In this form, the products should stand at room temperature for two days. After this, you can open the jar and enjoy the amazing snack with pleasure.

Recipe in Georgian

As you know, residents of Transcaucasia prefer more spicy snacks. They also love to prepare cabbage.

The Georgian recipe requires the following main components:

• 2-2.5 kilograms of cabbage;
• 1 beet;
• 2 pods of hot pepper;
• 10 grams of coarse salt;
• 15 grams of vinegar.

Method of preparing snacks:

1. Cut the head of cabbage into several large pieces, first removing the stalk. Place the blanks in a deep enamel container (pan or basin).
2. Chop the peeled beets into medium-sized strips.
3. Cut the pepper pod crosswise into several pieces. There is no need to remove the seeds.
4. Add chopped vegetables to cabbage.
5. To prepare the marinade, pour one and a half liters of water into a saucepan, add salt and put on fire. As soon as the liquid boils, add vinegar. After this, the fire must be turned off immediately.
6. Pour hot marinade over vegetables.
7. Cover them with a plate and place pressure on it. This can be an ordinary three-liter jar of water. Store at room temperature.

After 3-4 days, Georgian cabbage will be ready. It turns out spicy, crispy and very tasty.

With added garlic

In Ukraine they also like to prepare cabbage with beets. True, they make it with garlic. It turns out simply amazing cabbage with beets in jars in large pieces.

You can prepare it using the following products:

• 4 medium cabbage forks;
• 2 heads of garlic;
• 3 beets.

For the marinade:

• 4 liters of water;
• 180 grams of sugar;
• 220 grams of salt;
• 3 laurel leaves;
• 7 peas of allspice.

Technology for preparing cabbage in Ukrainian:

1. The marinade is prepared first. To do this, you need to add all the spices to the water at once, bring it to a boil, and then cool it.
2. Randomly cut the heads of cabbage into 10 pieces.
3. Chop the peeled garlic into slices. Carefully insert them between the cabbage leaves.
4. The beets should also be cut into slices no more than 5 millimeters thick.
5. Place the prepared products in jars in layers. Moreover, there must be cabbage on top.
6. Pour cold marinade over the vegetables and sterilize each jar for 20 minutes.
7. Seal containers tightly with metal lids.

It is better to store jars in a cool place. A cellar is ideal for this.

Korean cabbage with beets for the winter

Koreans have their own idea of ​​pickled cabbage. It should be aromatic and moderately spicy.

For the classic version of Korean cabbage, the following required components are required:

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

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

1. Firstly, this 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 and beets for the winter. Such a snack is always highly valued for its fresh taste and valuable vitamins, which we so lack in the winter months.

How to roll up cabbage and beets in large pieces

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

For pickled cabbage recipes, it is not necessary to add vinegar, although it is always the main preservative. In some cases, I completely replace it with citric acid. It is added directly to the 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 preserved for the winter.

It’s convenient to roll up cabbage in pieces; it doesn’t become limp over time, remains crunchy and is colored a beautiful purple color by the beets. Covered 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 fork of cabbage for two kilos
• Large red beetroot
• Large carrot
• A large head of garlic

To prepare the marinade:

• Liter of settled water
• 150 grams of granulated sugar
• Two level tablespoons of regular salt without added salt
• A dozen black peas with allspice
• Refined sunflower oil, a tablespoon for each jar
• Three laurel leaves
• 150 grams of table vinegar at 9%

How we will preserve:

We remove the cabbage from the top leaves, take winter varieties of cabbage, the early cabbage will not crunch, and it is too loose. Cut the forks in half and cut each half into eight pieces. These are the little squares you get.

I don’t chop the root vegetables too finely for this recipe. I usually cut beets and carrots into medium-sized slices or rub them in a vegetable cutter to get small, neat sticks. Garlic only in plastic, through a crusher it will be faintly felt.

It is best to mix all the chopped vegetables immediately in a large wide bowl, for example, a basin. This way our winter preparation will look very elegant in jars, and on the table too.

Some people believe that for this type of pickling it is not necessary to sterilize the jars, but I still swirl them in the microwave for a couple of minutes and simply pour boiling water over the lids. I place the vegetables in the prepared jars, do not compact them, just press them a little.

We prepare the marinade from water and spices, it needs to be boiled a little until it becomes transparent, five minutes is enough. At the very end, pour vinegar into it and immediately pour in the cabbage, cover with lids and let cool. After two days, the cabbage can already be eaten.

Canned cabbage with beets for the winter

For this recipe we will prepare:

• One and a half kilos of cabbage
• Medium dark red beets
• Medium sized carrots
• Large head of garlic

To prepare the marinade:

• Liter of filtered water
• A heaped teaspoon of table salt
• Three tablespoons with a small top of sugar
• A third of a glass of vinegar at 9%
• Three carnations in buds
• Two laurel leaves
• On the tip of a spoon of cumin
• Half a glass of unscented sunflower oil

How to pickle cabbage and beets in jars:

According to this recipe, the cabbage turns out to be rich in color and taste, a little spicy, and goes well with meat dishes. Here I don’t make large pieces, but shred the cabbage as if for pickling. Carrots and beets, respectively, are grated on a grater, a Korean grater or a food processor. I cut the garlic into strips along the cloves.

All vegetables must be mixed thoroughly and evenly. Then we pack them in jars, or you can leave them to marinate in a container first, and then put them under lids, whatever is convenient for you.

We prepare the marinade in the same way, immediately add vegetable oil to it, at the end vinegar and pour boiling water into the cabbage. Let it cool. This cabbage will be completely ready in about five days. She should just stay at home for a day, and then she needs to be hidden in a cool place.

How to wrap cabbage in beetroot for the winter

We should take the following ingredients:

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

To cook the marinade:

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

How to roll cabbage:

As you may have guessed by the name, the dish is from Ukrainian cuisine. This is the simplest and most popular recipe. You will definitely find such cabbage in any Ukrainian cellar.

First of all, the marinade is cooked. Pour sugar and salt into the water, stir and let it boil, then add pepper and bay leaves and boil for three minutes. Set aside and let it cool.

We choose cabbage that is denser; for such purposes I always plant the winter variety Kolobok; the cabbage heads are small and tight. We need to remove the top leaves and cut the stump so that the fork does not fall apart. Then we cut it into 10-12 pieces.

Each clove of garlic must be cut into slices and then we insert these slices between the cabbage leaves. Cut the beets into “heels” half a centimeter thick.

The jars can simply be washed and dried; sterilization will be done at the end. Layer the cubes of cabbage with beetroot and make a layer of beets on top. Pour in the cooled marinade and simply cover with lids. Place the jars in a large container with hot water so that the level reaches the hangers. We sterilize for fifteen to twenty minutes and only then roll up. It is advisable to store it in a cellar.

Pickled cabbage with beets, spicy slices for the winter

For preparation we will need:

• Large red beetroot
• Head of garlic

To prepare the marinade:

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

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

We cut the head of cabbage into square pieces, about two by two cm. We cut the beets into thin slices and the garlic into strips. Mix the 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 beets as the bottom layer, then we put cabbage cubes, we also put a few slices of root vegetables on the sides of the jar and there will be a layer of beets on top. Spicy cabbage with beets is ready for the winter.

Cook the marinade for three minutes, after turning it off, add vinegar and immediately pour it into the cabbage. We roll up the jars with tin lids.

Cabbage with beets and garlic, canned for the winter

For the recipe we will need:

• Medium cabbage for two kilos
• Two small dark red beetroots
• Large 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 heaped tablespoons of granulated sugar
• A third of a glass of apple cider vinegar
• Two laurel trees
• Liter of water

How we will cook:

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

Let's prepare a tall enamel dish and place all the vegetables in layers, starting with the cabbage. Let's boil the marinade with spices, pour vinegar into it and pour over our slices so that nothing remains on the surface. We will put it under oppression in the cold for a couple of days. Next we will pack it into sterile jars and put it in the cellar.

How to cook day-old cabbage with beets

For cooking we will need:

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

To cook the marinade:

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

How to roll up quick cabbage and beets under lids:

Instant cabbage turns out especially crispy, but you will need to store it in a cool place.

Cut the head of cabbage into pellets. Root vegetables can be quickly chopped into strips using a food processor, or using 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 and carrots, and so on to the top.

Cook 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 for a day in a warm place. Then, if desired, you can close them under metal lids or eat them right away.

How to roll cabbage and beets without vinegar for the winter

To fulfill this recipe we will need the following products:

• A couple of medium cabbage forks
• Two medium-sized burgundy beetroots
• Large 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 laurel trees
• Two clove buds
• Ten peppercorns

How to pickle cabbage with beets in glass:

We cut the cabbage into cubes, grate the beets and horseradish, and crush the garlic. Mix everything evenly in a convenient container. Cook the marinade earlier so that it has time to cool. Fill the slices and leave them in a cool place under pressure for two days. Then we pack it into jars with nylon lids.