Cooking cabbage with beets. Pickled cabbage with beets (instant) - harmony of taste. The best recipes for quick cabbage with pickled beets

I love sauerkraut very much, and since autumn, its stocks in my refrigerator are constantly replenished. But I have another wonderful recipe in my favorites - this is pickled cabbage with beets and garlic with carrots. It turns out incredibly tasty, fragrant and bright. A five-liter saucepan with such a snack in our family is eaten very quickly. The recipe is not fast food in order for the cabbage to be well saturated with the marinade, you will have to wait a couple of days - only then it can be eaten or stored in the refrigerator for a long time.

The cold appetizer looks spectacular: 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 mouth-watering aroma of winter pickles will be your temptation. But this is not a problem, pink cabbage petals are dietary, they have few calories, so you can not be afraid to gain excess weight. Well, besides, as you know, white cabbage contains a lot of vitamin C, which definitely will not be superfluous in the cold season.

Do you know that you can pickle not only white cabbage, but also cauliflower? Try to cook for the future by preserving it in a jar for the winter. And here's another one interesting recipe, in just 3-4 hours.

Such snacks are like almost any second course - they can be eaten with cereals or potatoes, or with any. Well, let's cook, shall we?

Ingredients:

• white cabbage - 2 kg
• beets - 3-4 pcs.
• carrots - 3 pcs.
• garlic - 7 cloves
• Bay leaf- 4 things.
• allspice peas - 10-15 pcs.

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 a photo

You don't need to chop the cabbage for this recipe. I cut it into squares.

Cleaned beets and carrots. I have a cylindrical beet, it seems to me that it is sweeter and juicier.

Carrot.

Rubbed (using a food processor).

Prepared garlic, allspice and bay leaf.

I put 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 with beets.

Covered with a layer of cabbage.

Then she again threw garlic, lavrushka and allspice. Laid out a layer of carrots and beets.

And the last layer is cabbage again.

I poured in sunflower oil (it is best to take unrefined oil - ordinary fragrant).

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

Then poured this solution to the cabbage.

She covered it with an inverted plate, put a load on top (I have a liter jar of canned pepper).

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

It keeps well in the refrigerator - so cook to your health!

Bon appetit! Recipe from Tatiana Sh.

I suggest you cook an interesting and healthy snack. This is a very tasty pickled cabbage with instant beets, which has not left anyone indifferent. The recipe has been tested over the years. On the festive table, it ends one of the first.

Guests instantly eat everything and ask for more. Therefore, I decided to tell you how to pickle cabbage with beets, so that in a few days you can try it and enjoy this delicious savory snack. For lovers of spicy, you can additionally put hot pepper rings with vegetables.

Ingredients:

• 1 kg white cabbage
• 1 carrot
• 1 beetroot
• 5 garlic cloves
• 500 ml water
• 75 ml sunflower oil
• 75 ml 9% vinegar
• 75 g sugar
• 1.5 st. l. salt
• 1 bay leaf
• 1-2 peas of allspice

How to pickle cabbage with instant beets:

Remove contaminated and damaged leaves from white cabbage. Cut the head of cabbage into large pieces, cutting out the stalk. We cut the cabbage into squares measuring 3 by 3 centimeters, as required by the recipe for cabbage with beets.

We thoroughly wash the beets and carrots, peel them. Grind the vegetables into strips on a grater for Korean carrots.

Add grated vegetables to chopped cabbage.

Thoroughly mix the ingredients so that the instant marinated cabbage with slices of beets and carrots is combined.

Let's prepare the marinade. In a saucepan, mix sugar, coarse salt. Add a few peas of allspice and bay leaf.

Let's pour water vegetable oil odorless and table vinegar. Peel the garlic cloves, wash and pass through a press. Add chopped garlic to the marinade.

Put the saucepan with the ingredients on the fire and bring the marinade to a boil. Immediately remove the fragrant marinade for cabbage from the fire, without letting it boil, and fill it with cabbage and beets.

Cover the dish with pickled cabbage with a plate, put on top liter jar with water as oppression. Now pickled cabbage with instant beets should stand at room temperature.

We know many recipes for harvesting cabbage, and sometimes pickle and, but the most delicious preservation will be cabbage with beets in a jar.

Firstly, it immediately attracts in this appetizer its unique appearance- slices of cabbage after pickling acquire a soft pink color. Secondly, the taste of the snack is spicy thanks to spices and the addition of other vegetables.

Cabbage with beets in a jar

The hostess has many options in her arsenal, and cook delicious snacks from vegetables for every day. The white-headed variety can be sour on its own and with other vegetables, you can pickle it alone or with the addition of aromatic spices and herbs.

Traditionally, cabbage was harvested in the villages in large tubs, because it could be eaten all winter, adding to a variety of dishes. This is really the simplest and most tasty snack, which you can cook yourself at any time of the year. In addition, this preparation is available to everyone, because during the autumn and winter the cost of a vegetable in stores practically does not change, remaining low. You can grow white cabbage in your garden, which means you can experiment with various recipes homework.

Cooking coleslaw in jars big family- a whole family production, where all family members can take part. Even for schoolchildren there is something to do, they can prepare jars and lids that need to be washed thoroughly. At the time of vegetable preparations, the house practically turns into a vegetable warehouse: cabbage is chopped on one table, carrots are rubbed on the other. All family members are busy processing vegetables in order to enjoy the taste of canned vegetables in winter.

One of the interesting options for harvesting - cabbage with beets in jars marinated. Ready-made cabbage leaves resemble rose petals, which is why the recipe is called “Pelyustka” in the Ukrainian manner. We will not only tell you how to prepare, but also a quick recipe for this appetizer, so that in the fall you can enjoy its taste at any time.

White head - small head (1.5 kg)

Svetla - 400 grams

Carrot - 200 grams

Garlic - medium-sized head (8 large cloves)

Liter of water

9% vinegar - 150 ml

Sugar - sand - 150 grams

Salt - 2 tbsp.

Peppercorns -

bay leaf

Vegetable oil - 1 tbsp. per half liter jar

The indicated amount of ingredients allows you to prepare six liters of the finished product (approximately 12 jars of 0.5 liters). We need about three liters of marinade, respectively, and the amount of all ingredients for the marinade should be tripled. Prepare jars for preservation in advance, rinse them and put them in the oven for sterilization.

When preparing the marinade, be guided by your taste: first, dilute sugar and salt in water, taste it, you may want to increase the amount of some ingredients.

It should also be put with vinegar, it is best to try to make sure that the taste of the marinade is balanced. The amount of vinegar should not be reduced, since the duration of storage of the workpiece depends on its concentration in the filling, but you can increase it a little.

White-headed should be chosen late varieties, the head of cabbage must be dense, the leaves are crisp and not sluggish.

Pickled cabbage with beets in a jar

Almost always cabbage with beets in jars in large pieces is harvested, with this method of grinding cabbage leaves, they really resemble rose petals, especially after staining with beetroot marinade, after which they acquire their delicate pink color.

The head of cabbage must be washed with running water and the upper sluggish leaves damaged during storage should be removed. Then cut the head itself into 4 parts and cut out the stalk. Then cut the cabbage leaves into squares and triangles, their size should not be too large, because we have to put the finished cabbage slices into jars.

Now you can do root crops: peel vegetables, rinse with running water so that no dirt remains on the surface. We suggest cutting carrots and beets into cubes, as shown in step by step photos. These vegetables add flavor and color to the marinade, so it’s convenient to cut them into such large pieces, so that you can then remove them when serving an appetizer to the table. Peeled garlic cloves, which are needed to give the marinade a unique flavor, must be cut into thin slices.

Now let's start preparing the filling, stir sugar and salt in water, send lavrushka and peppercorns to the pan, and then put on the stove to bring the mixture to a boil. boil the marinade for 5 minutes. When you remove the marinade from the heat, you can add acetic acid to it - 450 ml of table vinegar per three liters.

Next, you can lay out the prepared vegetables in jars, lay out the ingredients in layers to the very top. You can also pre-mix all the prepared snack ingredients and put this mixture into jars. Now they need to be poured with ready-made marinade, which must first be cooled. In each jar, you must also pour one tablespoon of vegetable oil. Filled jars can be hermetically sealed and left in a warm place for 3-5 days, then you can try, or transfer to storage in a cool place.

If you want to serve a ready-made appetizer to the table, then pickled cabbage with beets in a jar does not require any additives. Just open the jar and put the marinated cabbage squares on a dish.

Cabbage with beets in jars in large pieces

Similar recipe for cabbage with beets: in jars you can decompose the finished product after you marinate it in a saucepan. It is in a large saucepan that it is most convenient to pickle cabbage, whether it be a salad with bell pepper or beetroot. The snack will be ready for eating in a couple of days, and if you plan to store it for a month or two, you can put it in clean jars, close nylon cover and store in the refrigerator.

White cabbage - 3 kilos

Beets - 700 grams

Garlic - large head

Hot pepper - 3 pcs.

Lavrushka - 8 pcs.

Dried dill (fresh) - 1 bunch (50 gr)

Salt - 5 tablespoons

As you can see, this recipe has undergone some changes: firstly, we added hot pepper to it, thanks to which the appetizer will turn out to be more spicy. Secondly, we excluded vinegar, and the cabbage will ferment naturally, which is why we chose a saucepan for initial stage cooking. You can adjust the amount of salt yourself so that the brine tastes like salted broth.

To properly cut a cabbage head into large pieces, you need to do this: first cut the head of cabbage in half, remove the top sheets (as a rule, they are damaged) and cut out a dense stump. Then half of the head of cabbage should be laid out on a cutting board, first cut lengthwise into 5-6 parts (a couple of centimeters in between), then cut again across into 5-6 parts. Now you have the necessary large cabbage slices, ready for sourdough.

Peeled beets should be cut into half rings or cubes, you can circles. In this form, beetroot slices will then be conveniently removed from the snack, because this ingredient is needed only to give the marinade a pink color.

The garlic head must be disassembled into cloves and peeled, and then cut into not too small pieces. You can cut a clove into 4-5 plates.

All the ingredients should be laid out in a deep pan in layers: cabbage pieces should cover the bottom, then a few slices of beetroot and garlic. Add peppercorns and bay leaves to the pan, and also put a few circles of bitter pepper. Sprinkle each layer with dried dill. Thus, lay out all the prepared components of the sourdough.

Preparing the brine is very simple: bring the water to a boil and dissolve the salt in it (two tablespoons per three liters of water), then pour the boiling brine into the pan with the mixed vegetables. The brine should completely cover the vegetables, so we need to set oppression on top: place a plate of smaller diameter on top, and place a jar of water on it.

For a couple of days, you need to leave the pan at room temperature so that the fermentation is active, and then you can transfer it to a cool place. When the fermentation is over cabbage with beets for the winter in jars can be decomposed.

Cabbage with beets for the winter in jars

Surely you have seen that spicy food is sold in supermarkets and markets. cabbage with beets in a jar, recipe its preparations are called "in Korean". In fact, this option cooking practically does not differ from other pickled recipes, only some spices are added for a richer aroma and spicy taste.

White head - 1/2 head

Beets - 1 pc.

Garlic - 3 cloves

Bulb - 1 pc.

Peppercorns - 6 pcs.

Sugar - half a glass

Salt - 2 tbsp.

Table vinegar - 70 ml

Vegetable oil - half a glass

Water - 1 liter

Spices to taste

Usually, carrots or onions are added to cabbage, in this recipe it was not in vain that we preferred onions, which, when pickled, turn out to be crispy and very tasty.

If you wish, you can add other spices to our appetizer, for example, coriander seeds and cumin seeds will be a great addition to the recipe. Thanks to these additives, the appetizer will turn out to be incredibly fragrant. And if you like spicy vegetable preparations for the winter, be sure to add a small piece of hot pepper to the jar. Otherwise, the recipe completely repeats all the cooking steps described above.

If you plan to harvest pickled cabbage with beets immediately in large quantities for the winter, then put the prepared salad in jars, pour marinade over it and seal them tightly with iron lids.

Beetroot can be cut with a special knife to make it into thin long sticks. Don't add a lot of beetroot to the jar as it makes the marinade astringent.

In each jar, you need to send a clove of garlic, lavrushka and a pinch of dill seeds, and then put inflorescences and beetroot "straws". Before pouring the marinade into jars, you need to make the first pour with boiling water - fill the jars and leave them for 20 minutes.

Then pour this water into a saucepan, dissolve salt and granulated sugar in it, calculating their amount as follows: two tablespoons per liter. As for vinegar, it is added in the amount of three teaspoons for every liter of liquid.

You can store pickled cauliflower at room temperature for a year or more, thanks to beets, not only the marinade is colored, but the inflorescences themselves become pinkish, bright, and their flesh remains crisp.

An excellent addition to all homemade dishes, this appetizer goes well with meat and fish, it can be served with potatoes and cereals.

I already have a lot on the blog different ways cooking cabbage, but there is a special attitude to this. Cabbage with beets in jars, cut into large pieces, is a real delicacy in winter. The recipe has two benefits:

1. Firstly, such cabbage is always juicy and crispy.
2. Secondly, it is very convenient when it is salted in jars, you can simply store it in the refrigerator.

In addition, I will share a few more recipes for canning cabbage with beets for the winter. such an appetizer is always highly valued for its fresh taste and valuable vitamins, which we lack so much in the winter months.

How to roll cabbage with beets in large pieces

For canning with vegetables, always take late varieties, not only cabbage, but also root crops. They are usually juicier and more vitamins accumulate in them.

For pickled cabbage recipes, it is not necessary to add vinegar, although it always acts as the main preservative. In some cases, I completely replace it with citric acid. It is added immediately to jars, at the rate of a teaspoon per three-liter jar. You can even squeeze fresh lemon juice, it will also help preserve the taste of cabbage canned for the winter.

It is convenient to roll up cabbage in pieces, it does not become lethargic over time, remains crisp and turns beautiful purple due to beets. Closed with metal lids, it can stand in an apartment for a long time at normal, room temperature. Agree that you can’t put a barrel of cabbage like that.

How to cook cabbage with beets in large pieces

We will need to take the following products:

• Medium elastic forks of cabbage for two kilos
• Large red beet root
• large carrot
• Big head of garlic

To prepare the marinade:

• Liter of settled water
• 150 grams of sugar sand
• Two tablespoons without a hill of ordinary salt without additives
• A dozen black peas with allspice
• Refined sunflower oil, for each jar, a tablespoon
• Three leaves of lavrushka
• 150 grams of table vinegar at 9%

How do we preserve:

We free the cabbage from the upper leaves, take the heads of winter varieties, the early one will not crunch, and it is too loose. We cut the forks in half and cut each of the halves into eight parts. Such are the squares-pilyuski.

Root vegetables for this recipe, I do not chop too finely. I usually cut beets with carrots into medium-sized slices or rub on a vegetable cutter, small neat sticks are obtained. Garlic only with plastics, it will be felt weakly through the crush.

All chopped vegetables are best mixed immediately in a large wide bowl, for example, a basin. So our winter preparation will look very elegant in jars, and on the table too.

Some people think that for this type of salting it is not necessary to sterilize the jars, but I still scroll them for a couple of minutes in the microwave, just pour boiling water over the lids. I put vegetables in prepared jars, do not tamp, just press a little.

We prepare the marinade from water and spices, it needs to be boiled a little to become transparent, five minutes is enough. At the very end, pour vinegar into it and immediately pour the cabbage, close the lids and let cool. After two days, you can already eat cabbage.

Cabbage with beets canned for the winter

For this recipe we will prepare:

• One and a half kilo cabbage forks
• Medium dark red beets
• medium sized carrots
• Large head of garlic

To prepare the marinade:

• Liter of filtered water
• A teaspoon with a slide of table salt
• Three tablespoons with a little sugar
• One third of a glass of vinegar at 9%
• Three carnations in buds
• Two leaves of lavrushka
• On the tip of a spoonful of cumin
• Half a glass of unscented sunflower oil

How to pickle cabbage with beets in jars:

According to this recipe, cabbage turns out to be rich in color and taste, a little spicy, great for meat dishes. Here I do not make large pieces, but shredded cabbage as for sauerkraut. Carrots with beets, respectively, are grated, you can use a Korean or food processor. I cut the garlic along the cloves into strips.

Mix all vegetables thoroughly and evenly. Then we pack them in jars, or you can leave them to marinate in a bowl first, and then put them under the lids, as it suits you.

We prepare the marinade in the same way, immediately add vegetable oil to it, at the end of the vinegar and pour boiling into the cabbage. Let's cool down. This cabbage will be ready completely in five days. She should just stand at home for a day, and then she needs to be hidden in the cool.

How to spin cabbage in beetroots for the winter

We should take the following ingredients:

• Four medium cabbages
• Three medium-sized beets (beets)
• Two heads of garlic

For the marinade:

• Four liters of filtered water
• Three laurel leaves
• Six peas of allspice
• A glass of table salt and granulated sugar

How will we roll cabbage:

As you may have guessed by the name, a dish from Ukrainian cuisine. This is the easiest and most popular recipe. you will surely meet such cabbage in any cellar of Ukrainians.

The first step is to cook the marinade. We pour sugar and salt into the water, stir and let it boil, then we throw pepper with parsley and boil for about three minutes. Set aside, let it cool down.

We choose denser cabbage, I always plant for such purposes winter variety Gingerbread man, heads of cabbage are small and tight. We need to remove the top leaves and cut out the stump so that the forks do not fall apart. Then we cut it into 10-12 pieces.

Garlic must be cut into circles for each clove and then these circles are inserted between the cabbage leaves. Cut the beets into "heels" half a centimeter thick.

Banks can simply be washed and dried, sterilization will be at the end. We impose cubes of cabbage with beetroot in layers, On top we make a layer of beets. Pour over the cooled marinade and simply cover with lids. Banks put in a large container with hot water so that the level reaches the shoulders. We sterilize for fifteen to twenty minutes and only then roll up. Store preferably in the cellar.

Cabbage with beets marinated spicy slices for the winter

For cooking we will need:

• Large red beet root
• head of garlic

To prepare the marinade:

• Liter of purified water
• Two heaped tablespoons of table salt
• Two heaping tablespoons of sugar
• Half a glass of apple cider vinegar
• Six peas of allspice
• chili pod
• Five leaves of laurel

How to preserve cabbage with beets for the winter in jars:

We cut the head of cabbage into square parts, about two by two cm. Cut the beets into thin slices, and the garlic into strips. Mix cabbage pieces with garlic and chopped pepper in a wide bowl.

We will prepare the jars in advance, they should have time to dry, they can be sterilized in the oven. bottom layer we put the beets, then we put the cabbage cubes, we also put a few slices of the root crop on the sides of the jar and there will be a layer of beets on top. Spicy cabbage with beets for the winter is ready.

Cook the marinade for three minutes, after turning off, pour the vinegar and immediately pour it into the cabbage. Banks are rolled up with tin lids.

Canned cabbage with beets and garlic for the winter

We will need for the recipe:

• Medium forks of cabbage for two kilos
• Two small dark red beets
• Big head of garlic
• Two not very large carrots
• Chili pepper pod
• A glass of clarified sunflower oil
• One and a half tablespoons of table salt
• Two heaping tablespoons of granulated sugar
• A third cup of apple cider vinegar
• Two laurels
• Liter of water

How will we cook:

In this recipe, we cut all the vegetables into strips, preferably of the same size, it will both taste better and look better. We free the hot pepper from the seeds and cut into half rings.

Let's prepare enameled tall dishes and in layers, starting with cabbage, lay all the vegetables. Boil the marinade with spices, pour vinegar into it and pour our sliced ​​\u200b\u200bso that nothing remains on the surface. For a couple of days we will put it under oppression in the cold. Then we pack it in sterile jars and lower it into the cellar.

How to cook daily cabbage with beets

For cooking we need:

• Medium sized cabbage
• Small beets
• small carrot
• Clove of garlic
• One and a half tablespoons of salt

For the marinade:

• One and a half liters of water
• Two tablespoons of regular salt
• Lavrushka leaf
• Five black peppercorns

How to roll up quick cabbage with beets under the covers:

Instant cabbage is especially crispy, but it will need to be stored in a cool place.

We cut the head of cabbage into pellets. Root crops can be quickly chopped into straws using a combine, you can use a Korean grater. Cut the garlic into thin slices.

We sterilize the jars, make the first layer of garlic, then cabbage cubes, followed by beets with carrots, and so on to the top.

Boil the marinade with all the spices and cool it a little so that it is hot, but does not burn. Pour into a jar and leave to stand warm for a day. Then, if desired, you can close under metal lids or eat immediately.

How to roll cabbage with beets without vinegar for the winter

For the execution of such a recipe, we will need the following products:

• A couple of medium cabbage forks
• Two medium-sized burgundy beet roots
• Big head of garlic
• Horseradish root 5-7 cm long

To prepare the brine:

• Two liters of purified water
• Half a glass of regular salt and sugar
• Three laurels
• Two buds of cloves
• Ten peppercorns

How to pickle cabbage with beets in glass:

Cabbage cut into cubes, beets and horseradish three on a grater, garlic can be crushed. Mix everything evenly in a bowl. We cook the marinade earlier so that it has time to cool. Pour the cut and leave in a cool place under oppression for two days. After we pack in jars under nylon lids.

In winter, the most affordable vegetables are cabbage, beets and carrots, many make salads or pickle them. Such snacks are an excellent addition to the main dishes, in addition, any feasts cannot do without them. Cabbage marinated with instant pieces of beetroot is popular due to its palatability. The finished snack disappears almost as quickly as it is cooked. Let's clarify how instant cabbage is prepared right now.

White cabbage marinated with beets

This recipe assumes the amount of ingredients for a three-liter jar. It makes no sense to cook less, since the appetizer will be appreciated by all family members, which means that it will quickly disappear.

Ingredients: large cabbage - 1; beets - 1 pc.; 4 cloves of garlic. Marinade: water - 1 l; sugar and salt - 1 tbsp. l.; vinegar - 0.5 cups; laurel leaf - 2; peppercorns - 10.

Wash the vegetables, peel the top 3 leaves from the head of cabbage. Peel the beets and grate coarsely. Cut the garlic into slices. Cut the head of cabbage into 2 parts and cut each into large pieces. Cabbage slices and all chopped vegetables are mixed by hand. Next, they need to be placed in a clean jar, well compacted. Now we will prepare the marinade.

To boil the marinade, take a small saucepan, pour in water, and then add all the spices to it and boil. Boil the fragrant liquid for about 10 minutes. When the marinade has cooled slightly, remove the bay leaves from it and pour in the vinegar. Fill jar with marinade and cover. Leave the cabbage to cool in the room. Place the chilled snack in the refrigerator. This yummy can be tasted after 4 hours, but it will have the most pronounced taste after a day of pickling.

Quick Pickled Cabbage with Beets and Carrots

This is a recipe with the addition of onions and vegetable oil. Each housewife pickles cabbage in her own way.

Ingredients: cabbage - 1, carrot - 1; beets - 1; onion - 2 heads; garlic - 3 cloves. Marinade: per liter of water we take 2 tbsp. l. salt, 150 g sugar; vinegar vegetable oil - 100 ml each, peppercorns - 1 tsp.

Wash and clean vegetables. Grind the carrots on a grater, cut the beets into slices, cabbage into large fragments, onion rings, and cut the garlic into slices. We fill a three-liter jar, laying the slices in layers.

We are preparing the marinade. After boiling water, send pepper, salt and sugar to the pan, pour oil and vinegar. Bring the liquid back to a boil. Hot marinade can be poured over vegetables. Let the container remain in the room until the marinade has cooled. After a while, you can rearrange it to a cooler place - a cellar, a balcony or a refrigerator. Instant pickled cabbage will be ready in 4-6 hours. It will turn out juicy and crispy with a characteristic sweet and sour taste.

Pickled red cabbage

Red pickled cabbage is also loved by many, because it is not only very tasty, but looks appetizing. Such an appetizer can even decorate festive table and serve as an excellent addition to potato and meat dishes.

The peculiarity of this cabbage is that it is denser in its structure, that is, it is much tougher than white cabbage. This must be taken into account if you are going to marinate it. In order for its leaves to quickly absorb the aromas of spices from the marinade, it is cut into smaller pieces. It's better to chop it up. So, let's cook pickled red cabbage.

Ingredients: red cabbage (medium size) - 1; beets - 1; carrots - 2; garlic - clove. Marinade: water - 1 l; salt - 2 tbsp. l; sugar - 3 tbsp. l.; cumin - 1 tsp; cinnamon - 0.5 tsp; bay leaf - 2; peppercorns - 1 tsp; apple cider vinegar - 150 ml.

Let's start. Wash and clean beets and carrots. Grate vegetables or cut into thin strips. Wash the cabbage under water and pat dry. Chop it up with a shredding knife. Garlic can also be simply cut into slices or small cubes. Mix all the vegetables well and put in a marinating container - it can be either a three-liter bottle, or any voluminous enameled pan.

To prepare the marinade, take an enamel container. Pour water into it and put all the spices there. Boil and boil for several minutes so that the water is enriched with the aromas of spices. Now pour in the vinegar, bring the marinade back to a boil. Remove bay leaves from pot. Pour the marinade over the vegetable slices and cover. If you want to filter the spices, drain the liquid through a sieve. After complete cooling, red cabbage will be ready to eat, although according to the recipe it is recommended to eat it a day later.

Serve pickled cabbage with second courses as a savory snack. It is also good for a feast where alcoholic drinks are present.

Pickled Cauliflower with Instant Beetroot

What needs to be prepared?

Cabbage 2 kg
- water 375 ml (1.5 cups)
- granulated sugar 4 tbsp
- apple cider vinegar 1 cup
- sunflower oil 0.5 cups
- food salt 2 tbsp
- beets 2 pieces
- garlic 1 head

Step by step preparation:

Wash beets and cabbage. Disassemble the head of cabbage into inflorescences, peel the beets, remove the husk from the garlic.

Arrange cabbage in jars.

Grate the beets and pour into a saucepan where boiled water is poured. Turn on medium fire. Add sugar, vinegar, edible salt, sunflower oil and crushed garlic to the water.

After the marinade boils, pour cabbage over it. Close the jar with a lid, cool. Place in refrigerator. Instant pickled cauliflower will be ready in a day.

The presented recipes are distinguished by their simplicity, because they do not take much time and do not require special culinary skills. For snacks, products available to all are used. That is why it is worth trying them out. If you make this appetizer once, be prepared - your family will ask you to cook it again, it is very appetizing, juicy and crispy. Pickled cabbage willingly eat children. However, you should not treat it to babies, as it contains a lot of acetic acid. If, nevertheless, little gourmets want to enjoy it, add apple cider vinegar, not plain vinegar, and in a smaller amount than indicated in the recipes.