The best recipes for pickled cabbage with beets

Preparatory stages

Since this dish is quite expensive in stores, and all the ingredients for it are readily available in the garden, it's best to marinate the "pelustka," as it's called in Ukraine, yourself to obtain a tasty and healthy product.

Preparation doesn't take long. Shred the cabbage and cut it into squares. It will be ready in at least 8 hours, but for a more intense flavor, it's recommended to leave it for up to 12 hours. The oil can be added to the marinade directly while pickling in a three-liter jar or saucepan, or you can drizzle it over the finished delicacy before serving.

Video: "Pickled Cabbage with Beets Recipe"

In this video, you'll learn a delicious recipe for pickled cabbage with beets.

Step-by-step recipes

We encourage housewives to make this wonderful appetizer, which can be eaten with meat, fried potatoes, and other everyday dishes, not only in winter.

Pink petal

This delicacy resembles plucked rose petals. To create this pickled culinary masterpiece, you'll need 2 kg of white cabbage (preferably late varieties), 2 deep red beets, 1 head of garlic, and 3 carrots.

The marinade can be prepared from 1 liter of water, 150 ml of sunflower oil, the same amount of vinegar, taking another 150 g of sugar, 1 tbsp. of salt, bay leaf and black peppercorns.

The outer leaves are removed from the washed cabbage, the peel is cut off from the carrots and beets, the main vegetable is cut into large squares, small ones into circles, the garlic cloves are chopped into slices or pressed. You can mix the vegetables in a bowl and place them in pickling jars until smooth, or arrange them in layers and pour the marinade with spices over them. Store the dish in the refrigerator and let it marinate for at least 3 days before eating.

Without vinegar

For pickling, you can use citric acid or lemon juice instead of vinegar, using 1 teaspoon per three-liter bottle of water. This recipe calls for shredding the cabbage leaves, cutting the carrots into strips, and cutting the garlic cloves into slices.

The mixed vegetables, along with coriander seeds, bay leaves, cloves, and black peppercorns, are tightly packed into sterilized bottles. The ingredients are then covered with a hot marinade—made from 1 liter of boiled water, 0.5 teaspoon of acid, 3 tablespoons of sugar, and 1.5 tablespoons of salt. Boil the mixture for 5 minutes, pour it into the container with the ingredients, and seal.

With shredded cabbage

Pickled cabbage with beets, traditionally fermented and served with various everyday dishes, is delicious just 4-5 hours after cooking (when shredded or thinly sliced ​​into strips). This method involves grating the carrots and beets, placing all the vegetables in a large bowl, and lightly pressing them with your hands to extract the juices.

After squeezing the garlic cloves, the dish can be placed in jars and pickled, remembering to pour in the boiling oil solution with bay leaf and black peppercorns. The almost-ready treat should be left to steep for 5 hours, after which it pairs beautifully with vegetables, porridges, and other dishes.

Quick cooking

Housewives interested in how to pickle cabbage and beets at home may notice that all recipes for this delicacy, which looks like rose petals, are very similar.

One quick way to make this delicacy is to use a three-liter jar, saucepan, or any suitable container. The process takes about 30 minutes, and marinating will require about 12 hours. You'll need a 2 kg head of cabbage, 300 g of beets, 1-2 carrots, and 5 cloves of garlic. The marinade is prepared with 1.1 liters of water, vinegar solution, bay leaf, pepper, and sugar, and salt to taste.

After dicing the cabbage leaves, which takes a couple of minutes, chop the remaining vegetables in the same way, into bars, or however you prefer. Cut the garlic cloves into rounds, layer the vegetables in the jar, and compact them, finishing with a beetroot and carrot layer. After adding the marinade, let the dish sit for about 12 hours, not overnight. If cooking in a saucepan, cover with an upside-down plate and leave under pressure.

Each recipe has its own unique characteristics. For example, the Georgian version of the dish calls for replacing black pepper with chili pepper, which is also delicious if you like spicy dishes.

When making any canned delicacy, housewives can salt the marinade to their taste, as well as change the amount of ingredients and seasonings.