Cabbage pickled with beets looks very attractive. It has a bright pink color. It also turns out crispy and tasty. Beets give cabbage not only a peculiar color, but also a taste. It is not difficult to prepare such an appetizer.
It is necessary
-
- cabbage - 2 kg;
- beets - 2 pcs;
- carrots - 2 - 3 pcs;
- bell pepper - 2 pcs;
- 1 chilli pod;
- garlic - 2 pcs.
- For the marinade:
- water - 2 l;
- 9% vinegar - 2/3 tbsp;
- 1 tbsp sunflower oil;
- sugar - 1 tbsp;
- Bay leaf;
- salt - 4 tablespoons;
- 10 black peppercorns.
Instructions
Step 1
Peel the cabbage thoroughly. Remove any dirty or bruised leaves. Rinse the head well in running water. Let the water drain. Cut the cabbage into small squares, about 3cm x 3cm.
Step 2
Peel the top of the garlic and wash. Cut into thin slices. Peel and grate raw beets and carrots (coarse), you can also use a grater for Korean carrots. Remove the seeds from the bell peppers and hot peppers. Cut them into strips. Chop the chili pepper smaller.
Step 3
Put a layer of cabbage in a deep bowl, put a small layer of chopped carrots, beets and bell peppers on top. Spread the garlic slices evenly over the entire surface. The pungency of the appetizer is regulated by the amount of hot pepper, if you like a fairly spicy food, then put all the chopped chili peppers. Repeat all layers in the same order up to the edge of the dish.
Step 4
Prepare the marinade by combining all the ingredients. Pour vinegar and sunflower oil into the prepared water. Put sugar, salt, bay leaf and black peppercorns in it. Boil for 5 minutes. Pour the hot marinade over the cabbage.
Step 5
Leave the cabbage at room temperature for 24 hours. Stir occasionally. Put the finished snack in the refrigerator. It is stored for a long time.
