Pickled cabbage with beets

Step-by-step preparation

Cooking time: 3 day 40 mins

1. STEP 1

   

   How to pickle cabbage and beets for the winter? Prepare all the necessary ingredients. Prepare the jars in advance. Wash them with soda and sterilize them in any way convenient for you: in the microwave, steamed or oven. Wash the lids with baking soda and boil for 3-5 minutes. How to calculate the required number of cans, as well as other interesting information about preservation, read the article about blanks, the link is at the end of the recipe.

2. STEP 2

   

   Wash and peel the beets and carrots, then wash them again. Peel the onion. Cut all vegetables into large pieces. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water. Peel the garlic cloves and cut them in half.

3. STEP 3

   

   Layer the chopped vegetables into clean jars. Add chopped garlic cloves, peppercorns and bay leaf.

4. STEP 4

   

   Prepare the ingredients needed for the marinade. Pour water into a pan of suitable size, add sugar, salt, vegetable oil and vinegar. Place the pan over medium heat, bring the marinade to a boil and remove the pan from the heat. Cool the marinade to room temperature, then pour it over the cabbage.

5. STEP 5

   

   Close the jars with sterile lids and place in the refrigerator.

6. STEP 6

   

   In 3 days, pickled cabbage with beets will be ready for the winter. This cabbage is good both on its own and as an addition to main dishes. Good luck with the preparation and bon appetit!

Comments on the recipe

♥Päivi

08.10.2023

4.5

I also cook cabbage and beets this way. Watch the recipe video for clarity.

Natalia M

08.10.2023

5

With the beginning of autumn, you want sauerkraut or pickled cabbage. I looked through the recipes on the website and chose pickled cabbage with beets for the winter. We love these delicious and healthy vegetables! The cabbage I just came across was loose and juicy. I cut it into pieces. I cut the beets and carrots into slices with a curly knife. I also cut the garlic cloves into slices, so they better convey their pungent taste and aroma. I placed the vegetables in layers in a plastic container. I boiled the brine and cooled it, it turned out sweet, just what is needed for the cabbage. I didn’t add any vegetable oil, it softens the crunch of the cabbage, and I love crispy cabbage). Therefore, I seasoned the cabbage just before serving. The cabbage reached its optimal taste on the third day. She was saturated with brine and acquired a sweet and salty taste! A very appetizing appetizer for potatoes and meat!

Maystin

08.10.2023

5

I made pickled cabbage with beets for the winter. The recipe is very simple! Chop everything, put it in a jar, pour marinade over it and wait. I poured the hot marinade over the vegetables, let them cool at room temperature and let them sit in the refrigerator for 3 days. It turned out tasty, bright and crispy. This is a great winter appetizer that doesn’t sit on the table for a long time. Naniki, thanks for the recipe!