Instant pickled cabbage with beets

Vegetable snack at home is quick and easy. Cabbage marinated with beets can be served for lunch or dinner with porridge, potato and meat dishes. To try this delicious cabbage, we have collected 7 excellent recipes from the article.

Instant marinated cabbage with beets in squares

Recipes for quick-cooking pickled cabbage can be found in almost any kitchen. Russian cuisine also has options for preparing delicious pickled cabbage with beets, here is one of them.

1. 
   How to make quick-cooking pickled cabbage with beets? Wash the head of cabbage and remove the stalk.
2. 
   Cut the cabbage into cubes.
3. 
   Cut the garlic into thin slices. Grate the beets.
4. 
   Mix vegetables in a large bowl.
5. 
   Pour water into the pan, add salt, sugar, peppercorns and bay leaf. Boil the marinade for 10 minutes, then remove the pepper and bay leaf, pour in the vinegar.
6. 
   Transfer the vegetable mixture into a sterilized jar, compact them and pour boiling marinade over them.
7. 
   Cool the workpiece and store it in the refrigerator. You can eat this cabbage the very next day.

Bon appetit!

Homemade pickled cabbage with beets and garlic

Quick recipes for pickling vegetables are good because almost the next day you will have an excellent vegetable snack on your table. According to this recipe, cabbage will be pickled together with beets.

Cooking time: 8.5 hours.

Cooking time: 30 min.

Servings: 16.

Ingredients:

• White cabbage – 1.5 kg.
• Beets – 1 pc.
• Garlic – 0.5 heads.
• Hot pepper - to taste.
• Bay leaf – 2 pcs.
• Peppercorns – 10-15 pcs.
• Sugar – 3 tbsp.
• Salt – 3 tbsp.
• Vinegar 9% - 0.5 tbsp.
• Water – 1 l.

Cooking process:

1. Prepare the vegetables. Cut the beets into strips, garlic into slices, hot pepper into rings.

2. Wash the cabbage and cut into large pieces.

3. Pour water into the pan, add sugar, salt, peppercorns and bay leaf. Bring the marinade to a boil, remove the pan from the heat and add the vinegar.

4. In a bowl, combine cabbage, beets, garlic and pepper. Pour the marinade over the vegetables and stir.

5. Place pressure on the vegetables and leave for 6-8 hours.

6. When the vegetables are pickled, transfer them to a sterilized jar and store in the refrigerator.

Bon appetit!

Quick pickled cabbage with beets and vinegar in jars

Pickled cabbage with beets and vinegar is a light vegetable snack that will whet your appetite and aid digestion. It will look impressive and beautiful on the table.

Cooking time: 8 ocloc'k.

Cooking time: 30 min.

Servings: 8-10.

Ingredients:

• White cabbage – 2 kg.
• Beets – 2-3 pcs.
• Garlic – 10-12 teeth.
• Bay leaf - to taste.
• Water – 1 l.
• Vinegar 9% – 100 ml.
• Sugar – 3 tbsp.
• Salt – 3 tsp.
• Cloves - to taste.
• Coriander - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the cabbage, remove the top leaves, remove the stalk. Cut the cabbage into cubes.

2. Wash the beets, peel and cut into thin slices.

3. Peel the garlic and cut into slices.

4. Pour water into the pan, dissolve sugar and salt in it, add dry spices. Boil the marinade for 1-2 minutes. Then remove the pan from the heat, add vinegar and stir.

5. Place vegetables in sterilized glass jars in layers and pour boiling marinade over them. Leave the pieces to cool completely at room temperature, then store in a cool place. The next day, pickled cabbage can already be served.

Bon appetit!

How to cook pickled cabbage with beets and carrots?

A wonderful way to prepare a delicious vegetable appetizer for a homemade feast and more. This vegetable platter includes cabbage, carrots and beets - it is not only tasty, but also a very colorful dish.

Cooking time: 12 hours.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• White cabbage – 1-1.2 kg.
• Beets – 1 pc.
• Carrots – 2-3 pcs.
• Garlic – 1 head.
• Allspice peas – 3-4 pcs.
• Black peppercorns – 5 pcs.
• Bay leaf – 3 pcs.
• Vegetable oil – 2 tbsp.
• Hot red pepper - to taste.

For marinade per 1 liter:

• Water – 1 l.
• Salt – 2 tbsp.
• Vinegar 9% – 120 ml.
• Sugar – 5 tbsp.

Cooking process:

1. Cut the cabbage into large cubes.

2.Peel the carrots and cut into small pieces.

3. Peel the beets and cut into strips.

4. Peel the garlic and cut into thin slices.

5. Place pieces of hot pepper, allspice peas, some beets and garlic slices into a sterilized jar.

6. Next, add a layer of cabbage, then some carrots.

7. Continue layering the vegetables, topping them with garlic cloves and pepper.

8. Pour water into the pan, add sugar and salt, add bay leaf and bring the marinade to a boil. Pour vinegar into the marinade, stir and remove from heat.

9. Fill the jar with the marinade, also add vegetable oil to it.

10. Close the jar with a lid, wrap it in a blanket and leave until it cools completely. The next day, the pickled cabbage will be ready.

Bon appetit!

How to deliciously marinate cabbage with beets in Georgian style?

Georgian pickled cabbage is a spicy, bright and crispy appetizer that will look great on an everyday menu and on a holiday table. If you like spicy flavors and bright colors, then you will definitely like this dish.

Cooking time: 2 days.

Cooking time: 40 min.

Servings: 12.

Ingredients:

• White cabbage – 3 kg.
• Garlic – 2 heads.
• Celery – 1-2 branches.
• Beetroot – 1.5 kg.
• Hot pepper – 1-4 pcs.
• Allspice peas – 5-6 pcs.
• Salt – 3 tbsp.
• Water – 2-2.5 l.
• Sugar – 1 tbsp.
• Bay leaf – 3-4 pcs.
• Apple vinegar – 2-3 tbsp.
• Coriander – 1 tsp.

Cooking process:

1. Wash the cabbage, remove the top leaves, remove the stalk and cut it into large cubes.

2. Peel the beets and garlic. Cut the beets into thin slices, the garlic into slices, and the hot pepper into rings.

3. Place the chopped ingredients in a container in layers, add a couple of celery sprigs.

4.Pour water into a saucepan, add salt, sugar, bay leaf, allspice and coriander. When the marinade boils, add vinegar, remove the pan from the heat and pour the hot marinade over the vegetables. Place pressure on top and leave the cabbage and beets to marinate for 2-3 days.

5. For a spicier snack, leave the vegetables for 3-4 days.

Bon appetit!

Crispy cabbage in large pieces with beets and butter

Pickled vegetables are a frequent guest on our tables. They are a very good and healthy addition to a meat diet. You will learn how to quickly pickle cabbage with beets from this recipe.

Cooking time: 24 hours.

Cooking time: 50 min.

Servings: 8.

Ingredients:

• White cabbage – 1 kg.
• Beets – 1 pc.
• Water – 1 l.
• Sugar – 2 tbsp.
• Salt – 2 tbsp.
• Vinegar 9% – 1 tbsp.
• Sunflower oil – 0.5 tbsp.
• Bay leaf – 4 pcs.
• Allspice peas – 1 tbsp.
• Cloves - to taste.
• Garlic – 2-3 teeth.

Cooking process:

1. Wash the cabbage, remove the stalk and cut it into large slices. Wash the carrots and beets, peel and grate.

2. Prepare the marinade. Dissolve salt and sugar in a liter of water, boil it, add dry spices and vegetable oil, and bring to a boil again. Pour in the vinegar, stir and remove the marinade from the heat.

3. Place 1/3 of the carrots and beets in a marinating container.

4. Then add the chopped cabbage.

5. Cover the cabbage with the remaining vegetables and also add chopped garlic on top.

6. Pour the hot marinade over the vegetables.

7. Place pressure on vegetables and leave for a day.

8. Before serving the pickled cabbage, cut it into smaller pieces.

Bon appetit!

Instant spicy pickled cabbage with beets

Thanks to the tandem with beets, cabbage acquires a beautiful burgundy hue and attracts the attention of guests. Be sure to try making juicy, spicy pickled cabbage using this recipe.

Cooking time: 3 days.

Cooking time: 50 min.

Servings: 10.

Ingredients:

• White cabbage – 1 kg.
• Carrots – 1 pc.
• Beets – 1 pc.
• Garlic – 5 teeth.
• Water – 1.5 l.
• Vinegar – 70 ml.
• Sugar – 0.5 tbsp.
• Salt – 2 tbsp.
• Bay leaf – 3 pcs.
• Hot peppercorns – 30 pcs.

Cooking process:

1. Wash the cabbage, remove the top leaves, cut out the stalk. Cut the cabbage into cubes.

2. Wash and peel the carrots and beets. Cut the carrots into slices, the beets into slices. Peel the garlic and cut into slices.

3. Place chopped vegetables and garlic in a saucepan in layers.

4. Prepare the marinade. Pour water into the pan, add sugar and salt, add bay leaf and hot peppercorns. Bring the marinade to a boil, add vinegar and remove the pan from the heat.

5. Pour the hot marinade over the vegetables, place pressure on them and leave for 2-3 days. Transfer the finished pickled cabbage into sterilized jars and store in the refrigerator.

6. In addition, jars of pickled cabbage can be sealed with metal lids and stored all winter.

Bon appetit!