The traditional harvesting of cabbage for the winter can be diversified, for example, by adding beets. Thanks to the aromatic brine, the cabbage will gradually acquire an original flavor from the beets and a pleasant pink tint. Salted cabbage with beets for the winter both in the classical way and without vinegar, with the addition of herbs and spices.
Cabbage with beets in large pieces for the winter in jars: a classic recipe
You will need:
- 2 kg of white cabbage;
- 1 beet;
- 2 carrots.
For the marinade:
- 1.5 liters of water;
- 150 grams of granulated sugar;
- 4 bay leaves;
- 200 grams of table vinegar;
- 20 grams of salt;
- 4 peas of allspice and black pepper.
Cooking process step by step
Divide the cabbage forks in half with a sharp knife and carefully cut the stalk. Then randomly chop the cabbage into large pieces. Peel the carrots and chop them into as thin rings as possible.
Rinse and peel the beets, cut into cubes. Place prepared vegetables in layers in a clean 3 liter jar. Cook the marinade. To do this, pour water into a saucepan and add salt, sugar and spices to it, stir. Let the liquid boil for about 3 minutes. Then pour vinegar into it and turn off the heat immediately.
Pour the still hot marinade into the jar and immediately close the lid. In this form, let the vegetables stand at room temperature for 2 days. After that, the cabbage with beets will be salted, you can open the jar and serve the appetizer on the table with any meat dishes, boiled potatoes or on your own.
Spicy cabbage with beets for the winter: a Georgian recipe
You will need:
- 2-2, 5 kg of cabbage;
- 1 beet;
- 2 pods of hot pepper;
- 15 grams of vinegar;
- 10 grams of coarse salt.
Step by step cooking process
Cut the cabbage into several large pieces and remove the stalk. Place the blanks in a deep enamel bowl (basin or saucepan). Chop the peeled beets into medium-sized strips.
Cut the pepper pod across into several pieces. There is no need to remove seeds. Add chopped vegetables to the cabbage. To prepare the marinade, pour one and a half liters of water into a saucepan, add salt and put everything on fire. Pour in the vinegar as soon as the liquid boils. Then immediately turn off the heat.
Pour the hot marinade over the vegetables. Cover them with a plate and install oppression on it, for example, an ordinary three-liter jar of water. Store the pickling at room temperature. After 3-4 days, Georgian spicy cabbage with beets will be ready. It turns out to be very tasty, spicy and crunchy.
Cabbage with beets for the winter with garlic
You will need:
- 4 small forks of cabbage;
- 3 beets;
- 2 heads of garlic.
For the marinade:
- 4 liters of water;
- 220 grams of salt;
- 180 grams of sugar;
- 3 leaves of lavrushka;
- 6 peas of allspice.
Step by step cooking process
Make the marinade first. To do this, pour water into a saucepan, add all the spices at once, bring it to a boil and refrigerate. Cut the heads of cabbage randomly into 10 pieces. Chop the peeled cloves of garlic into slices. Insert them gently between the cabbage leaves.
Also cut the beets into slices no more than 5 mm thick. Place the prepared food in layers in the jars, only there must be cabbage on top. Pour cold marinade over vegetables and sterilize each jar for 20 minutes.
Then seal the jar tightly with sterilized metal lids. Store the pickling in a cool place during the winter; a cellar or refrigerator is ideal.
Korean cabbage with beets for the winter
You will need:
- 1 head of cabbage;
- 2 beets;
- 4 cloves of garlic;
- 1 onion.
For the marinade:
- 1 liter of water;
- 40-50 mm vinegar;
- 6 peas of black pepper;
- 2 bay leaves;
- 80 grams of sugar;
- 60 grams of salt;
- 100 mm of vegetable oil.
Step-by-step cooking process
Cut the cabbage into neat 2x2 cm squares, removing the cabbage. Peel and cut the beets into thin strips. Optionally, here you can use a Korean carrot grater and grate the root vegetable on it.
Peel the onion, chop it into half rings or regular cubes. Cut the garlic into strips. Combine all chopped components in one deep container and mix well.
To prepare the marinade, put all the ingredients except vinegar in a saucepan, put on fire. Bring to a boil and then cook the mixture for about 5-10 minutes. Then add vinegar there and turn off the heat immediately.
Put the vegetables in sterilized jars and cover with hot solution, let them stand in the kitchen for about 7 hours. Then put it in a cool place. It is better to store such cabbage in the cellar. Korean cabbage with beets turns out to be very fragrant and tasty, eaten quite quickly.
Cabbage with beets for the winter: a quick recipe
You will need:
- 1 clove of garlic;
- 1 forks of cabbage;
- 1 beet;
- 45 grams of salt;
- 1 carrot.
For the marinade:
- 1 liter of boiled water;
- 1 bay leaf;
- 5 black peppercorns.
Cooking process in stages
Cut the cabbage into medium cubes. Grate carrots and beets, or chop with a food processor. Peel the garlic cloves and chop into thin slices. If you want the taste to be less pronounced with the finished pickle, pass it through a press.
Wash and sterilize three-liter jars, lay the food in them in layers: garlic - cabbage - beets and carrots. Repeat this alternation until the entire container is filled to the top.
Prepare the marinade. To do this, put pepper and bay leaves in hot water and bring it to a boil. After that, the liquid should be cooled slightly and a warm marinade should be poured into the jars. Roll up the cans and store in a cool place. Salted cabbage with beets in about a day.
Cabbage with beets for the winter without vinegar at home
You will need:
- 2 heads of cabbage;
- 2 beets;
- horseradish root 6-7 cm;
- 1 head of garlic.
For the marinade:
- 2 liters of water;
- 3 bay leaves;
- 100 grams of sugar;
- 160 grams of salt;
- 10 black peppercorns;
- 2 cloves.
Step by step cooking process
Cut the cabbage into large cubes, removing the stalk. Grate the peeled horseradish and beets on a coarse grater. Pass the garlic through a press. Place food in a deep bowl and stir well.
To prepare the marinade, bring the water along with the rest of the ingredients to a boil over medium heat and then refrigerate. Pour vegetable slices with a warm solution, put oppression on it and put it in a cool place. After two days, you can try. This recipe yields a juicy and very aromatic cabbage with beets, an excellent addition, for example, to hot boiled potatoes.
Cabbage with beets in large pieces in brine for the winter
You will need:
- 1 medium head of cabbage;
- 1 beet.
For brine:
- 1 liter of water;
- 1 cup vinegar
- 60 grams of salt;
- 1 cup of sugar.
Cooking process in stages
Prepare the brine. To do this, pour water into a saucepan, add salt and sugar and boil. Then pour in the vinegar and bring the solution to a boil again. Remove the prepared brine from the heat and let it cool.
Cut the cabbage into randomly large pieces, and peel and cut the beets into several pieces. Place the cabbage in a clean glass jar and tamp it tightly with your hands or with a special pestle.
Put the beets on top and pour the cooled brine over the food. Cover the jars with nylon lids and leave them to stand at room temperature for 48 hours, then put them in a cool place.
