home Diseases Spicy pickled cabbage pieces with beets in jars - step-by-step photo recipe for preparing for the winter

Spicy pickled cabbage pieces with beets in jars - step-by-step photo recipe for preparing for the winter

We have vegetables on our table all year round. In winter, pickled and canned vegetables, prepared in summer and autumn, are mainly consumed. One of the popular and favorite vegetables is white cabbage. It is marinated in various ways with the addition of various vegetables. Cabbage in this form is used to prepare many salads. There are recipes for quick preparation of sauerkraut with beets. How to make such cabbage for the winter? We will look at several recipes for winter salads.

Healthy and tasty vegetable

There are always vegetable salads in our daily diet. They stimulate digestion and appetite. Delicious and healthy salads, fresh and pickled, are prepared from white cabbage. This vegetable is especially popular in winter, when you really want to diversify the winter table with vitamins and contrasting taste.

There are many recipes for sauerkraut with beets, with marinade in two versions:

instant cooking;
daily allowance

This cabbage has a great taste. It has a very attractive appearance and can always diversify the everyday table. A pickled salad will help out the hostess in case of unexpected guests.

According to the recipe, a head of medium and late varieties is suitable for preparing such salads. You can also cut the vegetable in different ways. It all depends on how quickly you want the dish to be ready to eat. Usually, in order to pickle cabbage, it cut into large strips or 4x4 cm squares. If you want the cabbage to be ready as quickly as possible, then you need to cut it into 8 parts and marinate under pressure.

Instant Cabbage Recipe

Ingredients required for the recipe:

cabbage - 2 kg; carrots - 1-2 pcs; medium-sized beets - 1 piece; garlic - 3-4 cloves;
for the marinade:
- sugar - 100g; salt - 1 tbsp; table vinegar 9% -100 ml;
- sunflower oil - 120 ml.

According to this recipe, vegetables are pickled very quickly and after 4-5 hours the salad is ready to eat. Despite the fact that the prepared vegetables are poured with boiling marinade, they remain crispy, juicy and tasty.

The cabbage needs to be washed and the top leaves removed. Cut into large pieces and then chop the vegetable. Leave it in this form in a large bowl or saucepan. Beets and carrots are grated on a coarse grater. Many housewives use a Korean beet grater for this. The garlic is finely chopped with a knife. All vegetables should be placed in one container, mixed well and placed in a dry and clean 3-liter jar.

Now it's time to start preparing the marinade. For this you will need another pan. 1 glass of plain water, sugar and salt according to the recipe are poured into it. The pan is placed on low heat, its contents are brought to a boil and immediately turned off.

Then you need to add vegetable oil according to the recipe, after that everything is mixed and brought to a boil again. After boiling, you can remove the pan from the heat and add vinegar to it. Everything mixes well and you get a ready-made marinade for the salad.

The next final stage is to pour the hot marinade over the chopped vegetables. The jar can be covered with a saucer and left in this state for 3-4 hours in the kitchen. After this time, the pickled cabbage can be tasted.

Recipe for daily pickled cabbage with beets for the winter

If you cook vegetables according to this recipe, their taste turns out to be unusual, more piquant and aromatic. In this recipe capsicum is used. When prepared, it makes an excellent snack. To prepare the salad you will need::

white cabbage -2 kg;
1 large beet;
1-2 carrots, but you can do without them;
1 head of garlic.

For the marinade: water - 1 liter; vegetable oil (sunflower) - 200 g; sugar -1 glass; salt - 2 tablespoons; table vinegar - 150 g; 2-3 peas of allspice; 2 bay leaves and half a capsicum.

According to the recipe, the cabbage should be cut into rectangular or square pieces, approximately 3x3 cm in size. After this, the chopped vegetable should be placed in a saucepan with a capacity of at least 5 liters. The remaining vegetables are cut into thin strips; it is better to cut the garlic thinly. Chopped carrots, beets and garlic should be added to the cabbage and mix everything well.

To prepare the marinade, you need to take all the ingredients prepared according to the recipe, with the exception of vinegar, and place them in a separate pan. Leguminous It is better to cut the pepper into rings. Place the pan with the marinade on low heat, bring it to a boil and immediately turn it off. After this, you can add vinegar to the pan.

Vegetables in the pan must be poured with the prepared marinade. It will have a pleasant aroma. The marinade should only be poured while it is hot. The cabbage will remain in the pan. It needs to be covered with a plate of smaller diameter, but before that it must be compacted well and left in this form at room temperature. There is no need to place a load on top.

Within a day you can eat the cabbage, it is ready. It's a must placed in a jar, cover with a lid and place in the refrigerator.

Recipe for very quick cabbage chunks with beets

The taste of this cabbage is slightly different from regular sauerkraut. It turns out a little sweeter. According to the recipe you need to prepare:

At the very beginning of preparation should do some cabbage. It is washed and only the top leaves are removed. The vegetable can be coarsely chopped or cut into squares. It depends on the taste of the hostess and her family members. The rest of the vegetables need to be cut into strips or use a coarse grater for this. Garlic is usually cut finely using a knife. Prepared vegetables should be placed in a convenient container for mixing. Now it's time to prepare the marinade for the vegetables.

Pour the water measured according to the recipe into a separate pan and place it on low heat. When the water becomes hot, you need to add all the ingredients. There is no need to add vinegar yet. Mix everything well and let it boil. Then turn everything off and add vinegar. Pour the prepared marinade and always hot over the chopped vegetables, cover them and let them brew for 4 hours at room temperature.

Pickled cabbage after 4 hours it is ready to eat. They have a pleasant taste and aroma, are crispy and appetizing, but must be eaten within five days. According to the recipe, it cannot be stored longer, since it is prepared in a quick way.

In addition to the ingredients indicated in the recipes, you can also add other components to prepare the marinade. For example, herbs or spices.

If you add ginger root, it will give a special piquant taste to the cabbage, but you will have to chop it.

Cabbage with beets looks very beautiful and appetizing if the vegetables are placed in layers in a jar. To do this, it is convenient to use a pan rather than a jar.

Some housewives, in addition to the vegetables indicated in the recipe add more onions. It is cut into strips. When pickled, it will give a specific aroma and taste to all other vegetables.

Pickled vegetables are also good for preparing other salads, both fresh and salted. By the way, cabbage and beets prepared according to these recipes will always be at the table for the winter. Many people prefer it as a snack at the holiday table.

Cabbage with beets is prepared according to different recipes. The first is a quick recipe for pickled cabbage. The second one takes longer, since the cabbage and beets are sauerkraut. Both of them are presented in this issue.

Pickled cabbage with beets

One of the most common vegetables in our diet is white cabbage. It is used to prepare salads, as well as first courses and side dishes. The vegetable contains a lot of fiber and liquid, so it is well absorbed by our body. Used fresh, stewed and pickled. Well-known dishes: cabbage rolls, borscht, cabbage - it is impossible to cook without this vegetable.
It will take two days to marinate cabbage with beetroot.

We need the following products:

white cabbage 1.5 - 2 kg,
carrots – 2 pcs.,
beets – 1 pc. (medium size),

To prepare the marinade:

Let's prepare the vegetables.

Peel the carrots, wash with cold water and cut into slices using a knife or vegetable slicer.

Wash the beets with water and peel them. Cut into pieces and cut each into pieces.

We free the garlic from the husk. Chop on a cutting board using a knife.

We take cabbage weighing up to 2 kg. It should be white, without damaged sheets. Rinse under running water. Place on a cutting board and cut into two pieces using a knife. Remove the stalk and cut into large pieces (slices). If desired, the pieces can be cut smaller.

Let's cook the marinade. Pour one and a half liters of water into the pan. Add sugar, salt, bay leaf, allspice and hot pepper. Stir everything with a spoon and set to boil on the fire. Boil for 3 minutes from the moment of boiling, at the end add vinegar and turn off the heat.

To pickle cabbage, take a clean 3-liter jar. We begin to layer the vegetables. Place chopped carrots and beets on the bottom. Now slice the cabbage and sprinkle with chopped garlic. Again: carrots, beets, cabbage, garlic and so on until the top of the jar.

Now pour the marinade over the cabbage. Cover with a lid and leave in the room for two days.

After two days, put the cabbage on a plate. If desired, you can chop the cabbage smaller and season with aromatic vegetable oil.
Bon appetit!

Sauerkraut has very beneficial properties. The acidic bacteria formed during fermentation provide invaluable benefits to the body. It takes at least three days or even more to prepare sauerkraut. It depends on the room temperature. The higher the temperature, the faster the fermentation occurs, and the cabbage and beets sour faster.

Sauerkraut can be prepared and eaten at any time of the year. This is an inexpensive, healthy and tasty dish. The addition of beets makes the salad bright and appetizing. The presented recipe for cabbage with beets is quite young, but has already been tried and appreciated by many housewives. It is good because the dish is prepared without vinegar. This is a great advantage for those who have stomach problems.

Sauerkraut pieces with beets

Sauerkraut with beets is essentially a ready-made salad that will help out when you need to quickly set the table. Thanks to its pleasant sourness, it will complement and decorate the taste of any side dish. Preparing the dish does not take much time; the process does not require special culinary skills.

The sauerkraut will be prepared in pieces, rather than finely chopped. Thus, it turns out more juicy and crispy. If you think that dishes should not only be tasty, but also look impressive, then cabbage, tinted with bright beet juice, will help you decorate the table beautifully.

You can praise a delicious salad for quite a long time. But rather than reading about it for a long time, it is much better to quickly prepare a healthy and appetizing dish that your family will surely enjoy.

In winter, you just want something tasty with sourness. Maybe the body does not have enough vitamin C in the cold, or maybe we are simply already accustomed to cold pickled snacks. Often in the villages you can taste sauerkraut with boiled potatoes.

They prepare it with lingonberries, peppers, and even green tomatoes. We have already offered you several interesting recipes.

Have you ever tried it with beets? Thanks to this bright red vegetable, the inflorescences are colored and the appetizing slices of the white cabbage beauty become a soft purple hue and look much more impressive than in their original form.

Try at least once to prepare such a vitamin-rich delicacy for the winter and your guests will always demand only such an appetizing snack. And the kids will first look with interest and then gobble up the purple shredded leaves with pleasure.

Although such a dish can be served after 12 hours, no one forbids preparing it for future use for the winter.

The marinade is quite simple, but thanks to the addition of carrots and garlic, the white cabbage “beauty” acquires an amazing taste.

We will need:

Preparation:

1. A fresh head of cabbage must first be freed from the upper, slightly wilted and damaged leaves. Then separate them from the stalk in layers - we won’t need it.

To add more tenderness, it is better to remove too thick veins on the sheets. Finely chop the remaining thin layers to form neat straws.

2. After thorough washing, peel the beets and carrots and chop them into oblong thin strips using a Korean grater.

In principle, you can use a regular grater, but then they will be very different from slicing cabbage and the aesthetic appearance will be lost. Also, different thicknesses will not allow the salad to marinate evenly.

3. All vegetables chopped to the desired state can be combined in a large bowl and mixed well. It is desirable that they be re-sorted among themselves and look like one whole multi-colored composition.

4. Remove the peel from the garlic cloves and wash them. Dry so that no drops of water remain on them, and then chop in any convenient way.

You can pass it through a press, use a fine grater, or chop it into thin strips with a knife. Place in a common bowl with the previous ingredients.

5. Now you need to do the marinade, because without it, no quick cooking will be possible. Pour water and oil into a saucepan and set to heat. Add salt and sugar and let the resulting solution boil. Remember to stir periodically so that the bulk products are completely dissolved in the liquid.

6. Pour boiling brine into the salad bowl. Let it cool a little (about 15 minutes) and only then add apple cider vinegar so that it gives the steamed vegetables a pleasant piquancy and does not evaporate in the first seconds from interacting with too hot water. Mix everything well and cover with a large plate or lid.

All cuts must be in liquid, otherwise fragments of it will remain raw.

7. Let the cooling process take place for 4 hours first on the kitchen counter, and then for about 8 hours inside the refrigerator. This time will be enough for the unique vegetable salad to be fully prepared.

Once cooked, serve with hot boiled potatoes. And if you didn’t eat it all at once, then you should store this salad in the refrigerator.

Cabbage with beets, marinated in large pieces in a jar

Heads of cabbage cut into squares when colored with beets become similar to delicate rose petals. If the red vegetable is very juicy and sweet, then the pieces will acquire a delicate sweetness.

We prepared it in a similar way, and in Georgia the recipe is called “Gurian style.” This option is slightly different from the previous ones, although it is also prepared with butter.

Essentially, the marinade is similar to when pickling cucumbers. Although, as already noted, the composition contains oil.

We will need:

Water – 1100 ml.
9% vinegar - 150 ml.
Sunflower oil – ½ cup + 2 tbsp. l. on the jar.
Cabbage – 2000 gr.
Beets – 300 gr.
Carrots – 150 gr.
Sugar – 6 tbsp. l.
Black peppercorns – 6 pcs.
Garlic clove – 5 pcs.
Bay leaf – 3 pcs.
Salt – 2 tbsp. l.

Preparation:

1. Clean the forks from the top leaves and stalks. Cut the resulting slices into five-centimeter squares.

2. Peel the carrots and beets and cut into oblong bars half a centimeter thick. Make thin slices of garlic. Mix these three cuts.

3. Place the vegetables very tightly in layers in sterile jars: first cabbage cubes, on top of them red and orange bars with garlic. This can be repeated two or three times. The main thing is that there is a bright color layer on top.

4. Boil water. Throw in the bulk ingredients, bay leaves and peppercorns. After a couple of minutes, it is better to remove the leaves so that the aroma does not become too spicy.

Pour in oil (1/2 cup) with vinegar. After 20 seconds, the brine is completely ready.

5. Pour boiling liquid into each jar almost to the very neck. Add a couple of tablespoons of oil on top to form an airtight film that will prevent our workpiece from turning sour.

Seal and wrap for 12 hours.

After cooking, place on a plate so that vegetables from all layers get into it evenly and eat with pleasure, like an incredibly tasty snack.

Cabbage in Georgian marinade

Georgians not only know a lot about good wine, but also prepare so many appetizers that the table is always simply bursting with variety.

This sweet-spicy appetizer with a pinkish tint, usually served with meat, will captivate you from the very first minutes! Why are we worse? Let's delight our guests with an original dish! Moreover, it is prepared “one-two-three”.

We will need:

Preparation:

1. Peel the vegetables, rinse and dry them.

Cut the cabbage beauty into fairly large pieces. trying to keep them from falling apart into fragments. Chop juicy burgundy-colored carrots and beets into bars, or chop using a coarse grater.

Finely chop the garlic and chili. Combine everything in a large bowl and mix until all the vegetables look like a salad of uniform consistency.

2. Pour water into a saucepan, add salt and sugar. Put it on the fire and bring it to a boil. After which you can turn off the fire and pour in vinegar; you should not heat it.

3. Place the vegetable salad in clean, sterile jars of any size, trying to fill them as tightly as possible. And you can fill the free space with hot brine.

4. Seal with lids, either screw caps or regular plastic ones, and leave to cool. There is no need to wrap the filled container.

Store in a cool, dark place, preferably in the refrigerator. Although such a snack is also stored in a cold cellar.

For ease of storage, you can pickle vegetables in liter jars. As a rule, half of such a jar, or even more, is immediately eaten at a time.

Spicy pickled cabbage with beets (very tasty)

In recent decades, spicy Korean salads have become a part of our lives. Savory dishes ideally complement bland or meat dishes.

And although the Beijing representative of this species is usually used in Asian countries, in the post-Soviet space “our” people have already learned to pickle cabbage cabbage according to various national recipes.

We will need:

Preparation:

1. Separate the forks into separate leaves. If they are very large, you can cut them in half. Very large veins should be removed, but if you like to crunch, you can leave them.

2. Boil water and dissolve salt in it. Pour this “steep” brine over the prepared sheets.

It is advisable to place a wide plate on top, which will be slightly smaller than the diameter of the dish for the placed workpiece. And also it is necessary to put oppression. Leave to salt in this state overnight.

3. Rinse the crispy leaves well under running water so that all the excess salt that they have not absorbed is gone.

4. Peel the garlic, beets and peppers and pass through a fine mesh meat grinder. Combine the resulting spicy mass with sugar and butter. Mix well to form a homogeneous sauce.

5. Thoroughly mix the prepared sheets with the prepared marinade so that they are completely “coated” in the spicy dressing. Leave to marinate under a load for a couple of days, preferably in a cold place.

Then put it into jars and store such a snack, of course, preferably in the refrigerator.

The amount of spiciness, and therefore the addition of red pepper, should be adjusted to your taste. Some people like Korean dishes more spicy, others less so. This excellent appetizer should be prepared in accordance with these.

Cauliflower marinated with beets

A rather original and very tasty colored representative of this species can be obtained if you cook it with beets. The white inflorescences will become colored, and the reddish appetizer will become a table decoration.

And since it will not stop crunching, it will be in demand on a par with canned cucumbers. And even more, thanks to its originality.

We will need:

Preparation:

1. Completely immerse the cauliflower in cool water for 10 minutes so that all the bugs float out and debris is removed. This will clear the head of cabbage of everything we don’t need.

Then take it out of the water, shake it well, removing excess moisture, and separate it into individual inflorescences.

2. Pour water (2 liters) into a saucepan and boil it. Add citric acid and pour the prepared inflorescences into the resulting slightly sour solution.

Boil for no more than 3 minutes so that the crunch does not disappear, but the main ingredient is half-ready.

3. Cut the peeled beets in half and chop into thin slices. Chop the pepper into rings and cut the garlic cloves into slices.

4. So that the preparation can be eaten at one time, it is best to use half-liter jars, which it is advisable to sterilize in advance.

Place several sprigs of parsley on their bottom and distribute the chopped garlic in equal quantities.

5. Place the heads of cabbage mixed with beet semicircles into a container. Pour boiling marinade over it and let it sit for a third of an hour.

6. Pour the pink marinade back into the pan and put it back on the fire. After heating the water, add salt, sugar, and black peppercorns.

After the next boil, pour it into a filled container and seal tightly with any lid. It is better to warm up such a workpiece thoroughly before storing. To do this, wrap it up and leave it in this state for 24 hours, that is, until it cools completely.

If after a day the container with the contents is still warm, then let it stand.

The finished snack does not stay in storage for long. Small heads of cabbage just fly away with a “Hurrah!”

Cauliflower pickled for the winter “like grandma’s”

If you want a more spicy taste, then you can add your favorite spices to the preparation. And for longer storage, it is best to use sterilization.

Although in our country such a snack is not stored for a long time, it is eaten faster. Therefore, I don’t see any point in storing it for the winter. In addition, beets and colored “beauty” are sold in stores all year round. And you can always make a fresh batch.

But still, if you really want it, then there is also a recipe for preparing it for the winter. My grandmother used to prepare ordinary white cabbage varieties in this way, but now she has started preparing colored cabbage as well.

We will need:

Preparation:

1. Rinse the entire colored “beauty” thoroughly under running water. Then let it drain and disassemble it into individual small inflorescences.

Place them in boiling water for 2.5 - 3 minutes, and blanch them there with virtually no boiling.

3. Peel the beets, rinse again in water and dry. Then plan it into the shape of a not very thin straw. To do this, you can use a Korean carrot grater using the appropriate attachment.

3. In pre-sterilized jars, add the spices you usually use for marinades or your favorite ones to the bottom. And don’t forget the prepared garlic cloves. It will be enough to put 3 pieces of each type of spice on each container.

Spices may include cloves, cinnamon, bay leaves, allspice or black peppercorns.

Then, laying out one at a time, arrange the prepared heads of cabbage and beet slices in layers.

5. Pour boiling water into the filled containers and leave it there for 3 minutes. to thoroughly warm the contents. Then drain the liquid through a special lid with holes. Pour it back into the pan, where we will continue to boil it. But first, add salt and sugar.

After the marinade boils, turn off the heat and add vinegar essence to it.

The amount of vinegar can be adjusted at your discretion and to your taste.

6. Pour the hot marinade into filled glass containers. Make sure that it penetrates into all layers of our workpiece without leaving air bubbles. If necessary, shake the jars or lightly tap them on the table.

Close with disposable tin lids. Turn over and let cool in this position; there is no need to wrap it. After which, you can put the workpiece into storage; a dark cellar or pantry in an apartment is perfect.

It’s nice to take this appetizer out of the cold and put it on a plate and serve it with hot boiled potatoes. There will be no need for any meat. Dinner with such a preparation is always very welcome.

Video on how to prepare daily cabbage with beets and carrots

And this recipe can be used for pickling vegetables for any holiday. In just a day you can get a delicious appetizer for the holiday table.

The cooking process itself does not take much time. In fact, you just need to chop the vegetables and pour the hot marinade over them. However, it’s better to see how to do it.

Here is such a simple recipe. You can use it not only on holidays, but also on weekdays. Try it, I'm sure you'll like it.

In theory, it would seem that beets and cabbage don’t really go together, but everyone is getting used to it.

But as practice shows, they complement each other perfectly. And the secreted red juice colors the white crispy vegetable, depending on its saturation, from pale pink to bright purple.

Sometimes you think, well, why bother - they would take it and roll up the red cabbage. But in terms of taste and appearance, they still cannot become interchangeable.

Bon appetit and more crispy cabbage pickles on your table!

I love sauerkraut very much, and since autumn, its supplies in my refrigerator are constantly replenished. But I have another wonderful recipe among my favorites - pickled cabbage with beets and garlic with carrots. It turns out incredibly tasty, aromatic and bright. A five-liter saucepan with such an appetizer is eaten very quickly in our family. This is not an instant recipe, so that the cabbage has time to be thoroughly soaked in the marinade, you will have to wait a couple of days - only then can it be eaten or stored in the refrigerator for a long time.

The cold appetizer looks impressive: pieces of vegetables have a pleasant pink color, crispy squares also smell pleasantly of garlic and other spices, so every time you open the refrigerator, the appetizing aroma of winter pickles will become your temptation. But this is not a problem, pink cabbage petals are dietary, they are low in calories, so you don’t have to be afraid of gaining excess weight. Well, besides, as you know, white cabbage contains quite a bit of vitamin C, which definitely won’t be superfluous in the cold season.

Did you know that you can pickle not only white cabbage, but also cauliflower? Try cooking it for future use by preserving it in a jar for the winter. Here's another interesting recipe - in just 3-4 hours.

Such snacks go with almost any second course - they can be eaten with cereals or potatoes, or with any other food. Well, let's cook?

Ingredients:

Brine:

water – 1 l
sunflower oil – 0.5 cups
vinegar - 0.5 cups
salt – 1 tbsp.
sugar – 0.5 cups

Recipe for pickled cabbage with beets: step by step and with photos

There is no need to finely chop the cabbage for this recipe. I cut it into squares.

I peeled the beets and carrots. I have cylindrical beets, I think they are sweeter and juicier.

Carrot.

Grated (using a food processor).

Prepared garlic, allspice and bay leaf.

Place a layer of cabbage in a deep saucepan (I had a five-liter one).

Then a few cloves of garlic, 2 bay leaves and a few peppercorns.

Then a layer of grated carrots and beets.

Covered with a layer of cabbage.

Then I again threw in the garlic, bay leaf and allspice. Layer out a layer of carrots and beets.

And the last layer is cabbage again.

I poured in sunflower oil (it is best to use unrefined oil - regular fragrant).

But I dissolved the salt and sugar in warm water (in no case in hot water!).

Then I poured this solution over the cabbage.

She covered it with an inverted plate and placed a weight on top (I used a liter jar of canned peppers).

Left it for 2 days at room temperature. On the third day I put it in the refrigerator - by this time the delicious pickled cabbage with beets was already ready.

It stores well in the refrigerator - so cook for your health!

Bon appetit! Recipe from Tatyana Sh.