Cabbage Pilyuska with beets

Name: Cabbage Pilyuska with beets
Total time: 3 d
Yield: 6
Ingredients: 2 kg White cabbage; 350 g Beet; 1 L Water; 60 g Salt; 60 g Sugar; 10 Peppercorns; 3 Bay leaf; 100 ml Table vinegar; 4 cloves of garlic Garlic

A recipe for making excellent beetroot pie for the winter. Pilyuska cabbage with beets for the winter - a recipe that can be prepared all year round if you have fresh cabbage. More often, this cabbage is made in several jars - it tastes better that way. If you eat it, we’ll do it again, fortunately now fresh cabbage is always on sale. The cabbage turns out wonderful - crunchy, aromatic, beautiful - it will become a real decoration of the snack table for any holiday, it is good just for lunch with potatoes and a cutlet. Indispensable during the post.

53

16935

Genesis Brown

Recipe author

Calories

174kcal

Protein

6g

Fat

0g

Carbs

42g

*Nutrition per serving

Ingredients

Servings: 6

2kg

350g

1L

60g

60g

10

3

100ml

4cloves of garlic

Step-by-step preparation

Cooking time: 3 day

STEP 1
To prepare the recipe for piluska (pelyuska), take a strong, dense head of cabbage, beets, salt, sugar, vinegar, garlic, bay leaf and peppercorns.
STEP 2
First prepare the marinade, because... it will need to be chilled. Add salt, sugar, spices to the water and finally pour in the vinegar, boil the mixture for a minute and turn off the stove, let it cool while you work on the cabbage.
STEP 3
Peel the beets - it is better to take medium-sized root vegetables, sweet and dense. Cut the beets into bars or slices as you like.
STEP 4
Peel the cabbage from outer and green leaves and cut into squares.
STEP 5
In clean jars (it is not necessary to sterilize them), place pieces of cabbage and beets in layers, add garlic, cut into petals.
STEP 6
Fill the contents of the jars with marinade and place in a cool place. You can try it after a couple of days (depending on the size of the cabbage), but it’s safer after a week: the cabbage will marinate, become saturated with the aroma of bay leaves and garlic, and acquire a pleasant lilac-pink color.

Comments on the recipe

Elena

22.11.2023

4.6

Hello! I decided to cook cabbage according to your recipe, it seemed like I compacted the jars, but there was still not enough brine. I had to prepare additional brine and with a reserve)) It’s better to pour out too much than not have enough again.