Today we focus on two favorites of the Slavs, who have passed the centuries-old test of the power of love - both in recipes for colorful menus and in traditional medicine advice. In this article, we offer you different options for pickled cabbage with beets so that you don’t get bored with the dish all winter long. A vegetable snack will bring the undeniable benefits of the main components to your diet and will even delight you on holidays, when you really want something fresh and piquant.

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

Marinade for cabbage with beets

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

If we compare two options for preparing for the winter, then we should give preference to pickling, if only because vinegar, salt and sugar make the prepared 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 your current mood! Thanks to different proportions of sugar and vinegar, you can get a whole range of flavors for crispy cabbage.

Pronouncedly sweet or brightly sour, slightly peppery or very hot, 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 your next cabbage with beets.

Basic marinade for pickling in jars

We will need:

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

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

Preparation:

1. 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 for 2 minutes.
4. Add peppercorns and bay leaf.
5. Boil for another 5-8 minutes.
6. Remove from heat and add vinegar.

To marinate cabbage with beets in any recipe, you can use both hot and room temperature marinade. When pouring hot marinade, tasty cabbage turns out faster - within 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 pickling in a jar or pan.

How to cook:

We repeat the steps from the recipe described above.

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

Ingredients

• White cabbage— 1.5-2 kg + -
• — 1 PC. medium size + -
• - 1/2 head + -

How to cook

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

1. We cut the cabbage into large pieces: first we cut the head in half, then longitudinally into a wide strip, after each strip - across and slightly diagonally.
2. We chop the beets in any of 3 ways: cut into thin plates, or into large strips, or into three on a coarse grater.
3. Cut the peeled garlic cloves into 4 parts.
4. Mix all the ingredients and put them in a 3-liter bottle.
5. Prepare the marinade and fill the bottle. The marinade may be hot (Do not boil water! Let it cool slightly). Or wait until room temperature.

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

After the cabbage has cooled completely, put the bottle in a cool place or in the refrigerator.

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

This cabbage is also pickled in a 3-liter jar, where the vegetable ingredients are placed 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 glass;
• Salt – 2 tbsp;
• Sugar – 1 glass;
• Sunflower oil – 1/3 – ½ cup.

How to cook

Preparing vegetables

1. Wash the cabbage, peel the top leaves, cut in half. Then we cut each half lengthwise - up to 2 cm thick. Afterwards, we cut each “strip” across slightly diagonally to obtain diamonds.
2. Wash the red sweet beets, clean them, cut them into cubes or thin slices - 3-4 mm thick, with a side of 3 cm.
3. Peel the garlic and cut the cloves into 4 parts.
4. Cut red hot pepper into thin rings.
5. Wash the celery greens, shake them off, dry them, DO NOT cut them.

IMPORTANT!
*If you don't have greens, use celery root. Take it a third more than greens, chopping it into small cubes. This celery will taste very pleasant and can be used separately - as a component of vinaigrettes with boiled beets, salads with fresh carrots and appetizers with boiled eggs.

* High-quality bitter red pepper is a very hot spice. To reduce the pungency, you can add 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 place 2-3 rings on 1 layer of vegetables.

Putting vegetables in a jar

Place vegetables in a sterilized dry jar - IN LAYERS, COMPACTING CAREFULLY!

The sequence of laying is cabbage, beets, garlic, hot pepper, celery. Try to have at least 2 layered fillings in the bottle.

Preparing the marinade

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, little by little pour in the compacted vegetables in the jar.
3. Close the jar with a plastic lid and leave to marinate for 1 day.

Then store it in a cool place.

Pickled cabbage with red beets is an excellent base for creativity for the sake 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 oil completely, or make a mix by adding a non-standard oil to the sunflower oil, observing 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 the red pepper;
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 into half rings, up to 3 mm thick.

Sequence of laying: 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 pressure (3 liter bottle of water).

A minimum of effort and just a day of waiting guarantees you the crispy, non-sweetening sweetness of vegetables, an amazing aroma, juicy color and success on the table both on weekdays and holidays.

Ingredients for marinating

• White cabbage - 1.5 kg;
• Carrots – 400 g;
• Beetroot – 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 one) - 1 small pod (or ½ medium). Can be replaced with dry chili powder;
• Black pepper (crushed);
• Garlic – 3-4 large cloves;
• Spices – 1 pinch if desired (choice: turmeric, dried cilantro or suneli hops).

Preparation

1. Wash cabbage, beets, carrots, peel and finely chop, for which it is especially convenient to use a Burner grater.
2. Peel the garlic and cut it into 4 parts.
3. Peel the red hot pepper from the seeds and cut the pulp into small pieces.
4. Combine all the ingredients in a bowl and mix thoroughly with your hands, while kneading the cabbage with force. Leave the mixture alone for 30-40 minutes.
5. Prepare the marinade: combine boiling water, salt, sugar, lemon juice, spices (to taste), stir thoroughly until the sugar and salt are completely dissolved.
6. Pour the marinade over the vegetable mixture, add vegetable oil to the vegetables and mix thoroughly.
7. We compact the vegetables in a bowl and place them under pressure for 1 day.

After a day, the salad is ready to eat. It can be stored in the refrigerator for a long time and is easy to serve, because you don’t need to add anything to it - just put it on plates and enjoy the almost summery fresh taste!

Cabbage with beets in jars: preparation 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 then with a slight movement of the hand we open a jar of spicy vegetables - and in a couple of minutes a healthy vitamin side dish is ready.

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

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

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

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

Consider adding apples to shredded coleslaw. And in the case of marinating in jars, you can enrich the composition of the dish with cubes of zucchini, sweet pepper 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 its bright beet color.
That is why we, without a doubt, encourage you to include crispy vegetables in your winter diet and enjoy the abundance of vitamins and juicy color more often!

Nutritionists recommend consuming such a product as cabbage daily. Its benefits are simply invaluable. The main advantage of cabbage is its low calorie content and a storehouse of minerals and vitamins. In autumn and winter, a snack in the form of pickled cabbage is good. At this time, late varieties of cabbage are always on sale. This is what turns out to be the most delicious in preparations. This dish complements all the others well, regardless of whether it is meat or fish, potatoes or cereal products. Cabbage and beets are marinated quickly and can be consumed within a day. It can be stored in the refrigerator for quite a long time.

Ingredients for marinating:

• head of cabbage;
• beets - a couple of root vegetables;
• head of garlic.

Ingredients for marinade:

• 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 portion, all ingredients can be proportionally reduced or increased.

How to make quick-cooking pickled cabbage with beets

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

Peel the beets and cut into thin slices: it is this that gives the beautiful color to the marinade.

Prepare the garlic by peeling it into cloves.

Place all the ingredients in a container that is not afraid of boiling water, because you will have to pour the hot marinade over the vegetables.

Distribute the cabbage and beets alternately in layers.

Between them are cloves of garlic.

Prepare the marinade: bring water to a boil.

Add sugar:

Salt:

Black peppercorns and dried cloves:

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

Immediately pour the prepared marinade over the cabbage, press it (alternatively, cover it with a plate and place a liter jar of water on top) so that all the vegetables are covered with it.

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

The result is pickled cabbage with beets that has a sweet and sour taste, is crispy and has a beautiful color. If someone likes a spicy taste, then it is permissible to add hot pepper. Many people pickle not only beets, but also carrots along with cabbage. Vegetables prepared in this way will retain their main beneficial properties: vitamins, minerals and fiber. Therefore, cook this dish more often, because it is not only tasty, but easy to prepare and also budget-friendly.

Hello, hostesses! Here you will find a recipe for making delicious pickled cabbage with my photos and description. This pickled cabbage is made with beets, which turns the cabbage a beautiful pink color. That’s why this cabbage is called “Pelyustka”, which means “petal” in Ukrainian. That is, the finished cabbage looks like flower petals.

This cabbage cooks quickly. I usually make it in a three-liter jar, so it’s more convenient for me to store it. But it can be cooked in any container or saucepan. All processes will take about half an hour. And 12 hours for marinating.

The cost of such a dish is low. But in the market such cabbage is sold for a lot of money (which is very strange). Therefore, I advise you to prepare pickled cabbage yourself - it’s quick, inexpensive, and tasty.

Ingredients for a 3 liter jar:

• white cabbage - 2 kg
• beets - 2 pcs. medium (about 300 gr.)
• carrots - 1 pc. average
• garlic - 5 cloves

For the marinade:

• water - 1.1 l
• vinegar - 150 ml
• sugar - 6 tbsp. l. Sahara
• salt - 2 tbsp.
• vegetable oil - 2 tbsp. l.
• bay leaf - 3 pcs.
• peppercorns - to taste

Pickled cabbage with beets: method of preparation.

First prepare the cabbage. Wash it and remove the top bad leaves. Next, cut the cabbage into squares; no need to chop. Cutting cabbage takes literally a couple of minutes.

Now it's the turn of the beets. It also needs to be washed and cleaned. Next, cut the beets into cubes (can be cubes or in any convenient way).

We do the same with carrots as with beets. Wash, peel, cut into cubes.

Cut the peeled garlic into slices.

That's it, the vegetables are ready. Now you need to put them in a three-liter jar. Place cabbage on the bottom, some carrots, beets and garlic on top. And so on, lay out all the vegetables in layers, compacting them. The last layer should be beetroot and carrot.

When the vegetables are put in a jar, cook the marinade. Pour water into the pan (a liter is usually not enough to fill the jar, so take a liter and 100 ml). Pour sugar, salt, bay leaf, peppercorns (you can also ground) into the water. Bring to a boil and completely dissolve the sugar and salt in the water.

At the end, pour vinegar and turn off the heat.

Remove the bay leaf. Immediately pour the rest of the marinade into a jar with vegetables. You need to pour hot marinade over the cabbage, and the marinade should completely cover the vegetables. Pour a couple more tablespoons of vegetable oil on top. Close the jar with a lid and leave our delicious cabbage to marinate at room temperature for 12 hours.

If you do it in a saucepan, then after pouring the marinade over the cabbage, you need to cover it with an inverted plate and put pressure on it.

I usually cook these vegetables in the evening. The pickled cabbage according to this recipe is delicious in the morning and can be eaten as a salad on.

Pickled cabbage turns out bright pink, crispy, sweet and sour. Well, very tasty! Carrots and beets also go with a bang. I highly recommend making this elegant preparation!

I have a very interesting and simple recipe that remains relevant for a long time, at any time of the year. 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.