27.08.2018 41 842

Cabbage with beets in jars large pieces- recipes for every taste

Every housewife knows that cabbage with beets in jars in large pieces is incredibly tasty snack, which can be prepared with vinegar, without vinegar, in Korean, in Georgian, crispy sweet or sour, for long-term storage, but the main thing is the recipes that you can find later in the article ...

Cabbage with beets in jars in large pieces for the winter - a classic recipe

The most popular winter preparations are cabbage, beet and carrot dishes- these vegetables and root crops are well combined with each other, and with proper processing, they perfectly preserve not only their taste qualities, but also a large number of stored vitamins and other useful substances.

There are many recipes for preparing such a preparation as cabbage with beets in jars in large pieces, and each of them is a real delicacy in winter.

Chopped in large pieces, these components remain crispy and saturated with juice even when preserved, it is also convenient to store prepared vegetables in this way - the container can be left in the refrigerator.

By traditional recipe preparation is prepared from late varieties cabbage and beets, which contain more juice and vitamins.

So for classic version For this recipe we need:

• 2 kg late cabbage
• large beets
• large carrot
• large head of garlic

To prepare the filling, you need to take:

• 1 liter of clean boiled water
• 150 g sand
• 2 tbsp. l. salt
• allspice- 10 peas
• black pepper - 10 peas
• 1 st. a spoon vegetable oil for 1 can of workpiece
• Bay leaf- 3 pcs.
• 150 ml table vinegar 6%

The process of preparing such a preparation as cabbage slices with beets for the winter is quite simple and will take you a little time. A head of winter grade (early is not suitable for harvesting, as it is loose and heat treatment will not crunch) cut into 4 parts in the center, then each part into another four parts across. it optimal size for the recipe.

For preservation, beets and carrots are best cut into cubes or chopped on a special vegetable cutter.

It is important to cut the garlic correctly! It is best to cut this fruit into slices. Passed through a garlic press or grated, it will quickly lose all its flavor.

We put all the prepared vegetables in one large bowl (it is more convenient to take a basin) and mix well. It turns out a beautiful mixture, which will look even more spectacular, laid out in a glass container and filled with brine.

We lay out the vegetable mixture in sterilized jars, tamping them a little. From the above ingredients, cook the filling (let it boil and cook for no more than 5 minutes until it becomes transparent, add vinegar at the very end). Remove the filling from the heat and immediately fill it with assorted, close and let cool. Ready-to-eat cabbage with beets in jars in large pieces will be in two days.

Recipe with fragrant marinade

Marinade plays a big role in cooking. Cooked correctly, it will make the seaming incomparable in taste! No matter how much cabbage salad you offer to your household, it will all be eaten, because it is simply impossible to break away from it! How more ingredients add to the marinade, the richer and more aromatic it will be. To prepare the blank, we need the ingredients in the same proportions as in the previous recipe. To prepare the marinade, we take:

• 1 l clean water
• 1 tsp salt slide
• 3 art. l. granulated sugar
• 1/3 cup table vinegar 6 %
• cloves - 3 pcs.
• bay leaf - 2 pcs.
• cumin seasoning - at the tip of tsp.
• 1⁄2 cup refined vegetable oil

Vegetables pickled according to this recipe are obtained beautiful color, to taste a little spicy - this perfect side dish to meat dishes. Cut the cabbage and other ingredients into neat pieces, you can use a food processor for this. Garlic is also better to chop.

Stir in chopped vegetables large dish, arrange in sterile containers and pour marinade. To prepare it, boil all the ingredients except vinegar. Vinegar is added to the filling at the very end. Pour jars with boiling brine, close iron lids and let cool. After a day, put it in a cold place - a refrigerator or a cellar. Ready-to-eat pickled cabbage big chunks after five days.

Spicy vegetable appetizer

For lovers of spicy snacks, spicy cabbage with beets is an excellent option. fast food, we need:

• medium head of cabbage
• large beets
• medium sized garlic

The ingredients for the dressing are as follows:

• 1 liter of water
• 2 tbsp. l. salt
• 2 tbsp. l. sand
• 0.5 cups of table vinegar 6% (better than apple)
• Allspice - 6 pcs.
• Bay leaf - 5 pcs.
• Hot chili pepper pod

Cut the vegetables into pieces (not finely), garlic and hot peppers- smaller. In a pre-sterilized dish, lay the ingredients in layers, alternating them. A few beetroot slices can be placed on the sides. Layers of beets should come out on top and bottom.

Put the marinade ingredients in enamelware, boil and cook for no more than 3 minutes. Turn off the heat, add vinegar to the dressing and pour the mixture with it. We close the workpiece with iron lids and put it in the cold. The dish is ready to serve in a day.

How to cook cabbage with beets without vinegar

Another popular recipe for harvesting - cabbage slices with beets without vinegar, you will need the following products:

• 2 small cabbages
• 2 medium beets
• large garlic
• horseradish root (5–8 cm)

For the marinade, take:

• 2 liters of pure water
• 0.5 cup salt
• 0.5 cups of granulated sugar
• bay leaf - 3 pcs.
• cloves - 5 pcs.
• black peppercorns - 10 pcs

As you can see, the main feature of this recipe is the absence of vinegar in the marinade. The main ingredients are cut into pieces, horseradish root and garlic can be grated. We put everything in a convenient container, pour it with a ready-cooled marinade, press it with something heavy and leave it in the cold for 2 days. After 2 days, we lay out the mixture in containers, fill it with the resulting brine and close the lids (you can use plastic ones).

Cabbage with beets in jars in large pieces is a popular snack that goes well with meat, potato dishes etc. And finally, a few simple advice: be sure to sterilize not only jars, but also lids; distribute the components in jars so that the beets are both above and below, then the brine will be painted over evenly; cool the jars with the lid down, then they definitely will not take off; use such a preparation in winter for making salads, for example, vinaigrette.

There are quite a few options for preparing the blank, but we told you only the most popular among good housewives recipes, each of them will delight you with its unsurpassed taste and aroma!

It is recommended to salt this vegetable for the winter in summer. Cabbage with heads of cabbage is stored in glass jars. It's easy to prepare. The recipe is quite simple and if you follow it, you can quickly make very delicious salting, which in the cold season is eaten with pleasure with forks.

Products for this will need the following:

• About 3 kg white cabbage(1 kg of vegetable goes to 1 kg jar).
• Bay leaf (several sheets).
• sweet pepper, better peas(not necessary, but if you want to get a dish spicier, then you can’t do without pepper).
• 2 tablespoons of sugar and salt (it is not recommended to use iodized salt).
• Water for brine (1.5 liters of water is used for 3 kg of vegetable).

The recipe includes the following items:

1. The cabbage will be made in brine, so you need to cook it first. Dissolve salt and sugar in a pot of boiling water. After that, it must be left to cool.
2. The vegetable is peeled from the upper leaves and cut into plates. You can cut it into small pieces if you like. To make it crispy, you can sprinkle it lightly with vinegar and a little salt.
3. After that, you can begin to pack the chopped vegetable into jars, but do not be too zealous, because you need to leave room for the liquid. Then the pepper is placed in the jar.
4. It is better to pour the vegetable with hot brine, which was prepared in advance, but has not yet had time to cool. Marinade before pouring is a must try. Firstly, to make sure that it was not cold, and secondly, to check it sweet and sour taste. If the taste is not rich enough, you can add more spices.
5. How long should cabbage be infused? Answer: a day or two days. In any case, it must be infused for at least 24 hours. Only after that, cans can be rolled up.

Step-by-step recipes for lingonberry jam for the winter

Sauerkraut for the winter (video)

Salting cabbage with carrots at home

This is perhaps the easiest classic recipe summer pickles. In this way, a delicious crispy salad with carrots and cabbage is obtained, which can be eaten at any time of the year.

Grocery list:

• Cabbage (from 2 to 3 kg).
• A few large carrots (there should be more cabbage in this salad than carrots).
• Black pepper (peas).
• Sugar, salt (1.5 tablespoons each).
• A little bit of vinegar.

You can also make this salad with beets.

Cooking:

1. First, the vegetables must be washed and peeled. It is not recommended to cut them in large large pieces. It is best to use a combine to grind them. But if it is not, then you can use a grater.
2. Now you should take a separate container, pour chopped vegetables into it and mix them with spices and vinegar.

If the salad is not planned to be rolled up in jars, then the container must be covered with gauze. Vegetables are infused for a day, after which you need to decant the liquid. This completes the preparation.

How to pickle cabbage pieces?

Ingredients:

• Cabbage (it is recommended to take a pelyustka).
• Salt (a couple of tablespoons).
• Sugar (half a glass).
• Carrot.
• Beet.
• Vegetable oil (half a glass).
• Vinegar (half a glass).
• Garlic (several heads).

Cooking:

1. Cabbage should be washed and cut into large pieces square shape. Similarly, it is worth doing with other vegetables, beets and carrots.
2. Then the brine is made. Spices are dissolved in a container with boiling water.
3. Vegetables are tightly packed at the bottom of glass jars. Cabbage can be pre-chopped with garlic. If this is not done, then it should be finely chopped and spread with other vegetables.

Now the cooled brine, oil and vinegar are poured into the jar. This is the last stage of preparation.

How to salt cabbage with apples?

Apples make an amazing salad! So what foods should be prepared?

• White cabbage.
• Carrot.
• Apples.
• Peppercorns.
• Bay leaf.

Italian Dried Tomato Recipes

Vegetables and fruits must be taken in equal proportions. The standard amount of these ingredients is half a kg of each.

Now you can start salting:

1. Apples, carrots and cabbage need to be chopped with a combine. If this is not possible, then you need to take a grater. If desired, apples can not be grated, but cut into cubes. Thus, less juice will flow out of them and the salad will have a sweetish aftertaste.
2. Now you can start ramming the mass into jars. The first layer is cabbage with carrots, the second - apples. One bay leaf should be placed in each container.
3. The juice in the jar should ferment for at least 7 days. Every day it is recommended to pierce the contents of the jar with a wooden skewer or a long match so that the gases formed during fermentation come out.

On the eighth day, the salad will be ready. You can store it in the refrigerator.

Which cabbage is better to choose for pickling?

Question: "What kind of cabbage should I choose for salting?" worries many housewives who do not want to lose face. Everyone wants to cook delicious salting from this vegetable, so it is important to understand the rules for choosing it.

Why? Yes, because this way the dish will turn out strong, with a preserved structure. The standard choice falls on the Slava variety, this white vegetable. It makes a good winter pickle.

How to choose the right cabbage?

• The first thing you should pay attention to before buying this vegetable is its head. In no case should it be loose! When pressed, the head of cabbage should crunch a little. This is an indicator of the freshness of the vegetable.
• Also, attention should be paid to the stalk. It should be dense and juicy.

Fresh cabbage will always have green leaves near the head.

In order to pickle the cabbage, we need the Cabbage itself - 1.5 kilograms.

Salt - 6 tablespoons.

Beets - 300 grams.

Garlic - for taste and getting rid of bacteria.

Parsley 40 grams - for aroma and taste.

Pepper, seasoning for vegetables - 1 teaspoon.

1.5 Carrots - medium size.

Cut all this, cut the cabbage into large pieces and do the same as with ordinary salting.

Put everything in one jar, cut the cabbage so that you can put it in, grate the beets, pour salt with boiling water and close.

After 3 days of such standing, it will be ready, but it is better to open it later, let it brew.

Highly delicious cabbage, you can ferment in large pieces, at home. The whole procedure will not take much time, but it will save you money and fill your body with many vitamins and minerals for the whole winter.

To do this, you need to cut the whole cabbage into large pieces, for this we cut the head of cabbage in half, take out the stalk, then cut these pieces into the pieces we need in size that fit in the jar, add the beets into thin slices, then cut the chili peppers and garlic head. We put all this in a jar in layers and fill it with hot brine.

And here is how we make the brine itself, for 1 liter of water, 1 tbsp. sugar, salt and vinegar.

After three days, our cabbage is ready to eat. When serving, you need to season sunflower oil, finely chop the greens, add a little onion.

Cabbage is cut into about four parts, put in a saucepan, shifted with grated carrots, beets, apples, cranberries. Then it is filled with saline and put under pressure. After cooking, put in a cold place.

If you want to pickle cabbage with large bushes, then the following very simple recipe will come in handy:

First of all, prepare two carrots, a head of cabbage, 70% vinegar, sugar and salt.

Cabbage should be cut into pieces 7 centimeters wide and chopped carrots. Then these vegetables are adjusted in three-liter jar. Fill them with boiling water, let it brew for 10 minutes.

In a separate bowl, a brine is prepared at the rate of: half a tablespoon of vinegar, a spoonful of salt and 2-3 sugars are thrown into a liter of boiling water. Then the cabbage and carrots in the jar are poured with brine, and the jar is rolled up.

Cabbage is salted and will please you with its excellent taste in cold winter.

1. I spread the bottom of a barrel or bucket with cabbage leaves
2. I remove the stalks and cut the heads of cabbage into large pieces
3. Carrots, beets less often in strips and mix
4. I spread the pieces of cabbage in layers, alternating them with beets and carrots.
5. The last layer is covered with whole cabbage leaves.
6. I cook the brine: I add salt, sugar, a little vinegar, bay leaf and peppercorns to the water. I taste the brine so that it is. delicious.
7. I put oppression on top, at first the cabbage ferments at room temperature, then I clean it on the balcony.

Another little trick - we do not put the cabbage to the brim so that the resulting juice does not spill onto the floor.

We call the cabbage pickled in pieces Armenian. We cut it into such layers that it will be nice to put it on the table. or celery (it will be fragrant) dill and pour marinade. Salt and sugar water (put lavrushka, peppercorns in the marinade) boil (taste) whatever you like. Fill and close. Everything by eye (proportions as you like)

I did not try it myself, because. since childhood, I like finely chopped more, but I remember how my father did. He salted like this: he cut a stump out of a head of cabbage, cut the head of cabbage into 4-6 parts with the sun from the center, put it in a pan and poured it with brine. From above gauze and under oppression. Unfortunately, I can’t tell the proportions of salt, I don’t remember. You can also put it inside finely chopped, small heads of cabbage will also be salted there.

Salted cabbage pieces

Salted cabbage pieces

White cabbage contains a lot of useful substances, it is very widely known for its healing properties. There are different ways of pickling cabbage: you can chop it finely, and cut it into large pieces, as well as pour brine or add vinegar.

White cabbage - 2 kilograms

Medium carrots - 2 pieces

Garlic - 1 head

Sugar - 150 grams

6% vinegar - 1 cup

Vegetable oil - 0.5 cups

How to choose the main ingredient? The fork should be tight and heavy. We take a head of cabbage and cut it into pieces, grate the carrots, and chop the garlic. We put the pieces alternately with grated carrots in jars. To prepare the marinade, mix all the ingredients and bring to a boil. Immediately after removing from heat, pour in the vinegar. While it has not cooled down, pour the cabbage. After a day you can enjoy crispy pieces! Salting cabbage in pieces saves a lot of time, but does not lose in taste. Calorie content is 31 kcal / 100 grams.

There are several ways to cook cabbage in large pieces for the winter. Shred part of the cabbage, mix with grated carrots on a coarse grater, cut the other part into large pieces along with the stalk. Put the cabbage in pieces in a barrel or bucket and sprinkle it with shredded cabbage. Put oppression on top, keep warm for 3-4 days, pierce to release the resulting gas. Salt should be taken 2% of the weight of all cabbage, carrots 3%. You can put plastics of fresh beets between the layers - then the cabbage will turn out to be a beautiful pink color, you can put apples of late varieties - there will be a fruity aftertaste, hot pepper will make the cabbage spicy. Cabbage in large pieces can be prepared according to a different recipe - just pour chopped large cabbage with brine, which is prepared at the rate of this - two glasses per 10 liters of water coarse salt and a glass of sugar. Keep the cabbage warm for several days, then put it in the cold. Cabbage prepared according to these recipes will be ready to eat in about a month.

Salting cabbage- is one of the most popular blanks for the winter. Sauerkraut is not only tasty, but also very useful product, because during fermentation, B vitamins and ascorbic acid are produced in it. In addition, it is a semi-finished product for cooking various salads, vinaigrettes, soups, second courses.

A few cooking secrets sauerkraut.

Cabbage for pickling varieties

For winter preparations use late or medium-late varieties of cabbage. It is necessary to choose such fruits so that they have strong leaves and dense heads of cabbage. Do not cook cabbages that show signs of damage or rot.

Container for pickling cabbage.

The right choice will become wooden barrel. However, not everyone can afford such pleasure. That's why experienced housewives came up with ways to pickle cabbage in glass jars and enameled pans.

Pickling technology.

Prepare the dishes for fermentation: wash and dry it, put dill sprigs along with seeds, currant leaves on the bottom. Rinse the fruits of cabbage, cut off the top leaves, stalk. Clean the washed carrots. After that, the cabbage must be thinly chopped into strips. Carrots can also be grated or cut into thin noodles. Mix cabbage with carrots, add salt, stir, grind until juice appears, without disturbing the structure of the prepared products. For sauerkraut should be observed the following proportions: for one kilogram of cabbage you need to take 10 grams of salt and 100 grams of carrots. If you like salty foods, add 15 grams of salt.

Put the prepared cabbage in jars, compact each layer tightly. After you lay the next layer, you will see that the juice has stood out. Cover container with cabbage cabbage leaf, cover with a thick cloth or gauze, put the cabbage under oppression.

Leave the cabbage to ferment in the room for two or three days. In this case, the temperature in the room should be from 17 to 21 degrees. Place the container in advance in some large container so that the juice flows there, which will stand out for fermentation. In addition, gas and foam will be released from the cabbage. At the very beginning of the fermentation process, large quantity foam, over time it will be less and less. Each time the foam must be removed. The most important sign of ready-made sauerkraut is the complete absence of foam. To remove gas, pierce the contents of a pot, barrel or jar with a long stick. This must be done several times over the entire surface. If this is not done, then the finished workpiece will turn out with a bitter aftertaste.

Consider also the fact that mold can form on the surface of the cabbage. If this happens, then remove the mold, carefully rinse the gauze, upper leaves, oppression and mugs. Once the cabbage has fermented, put it in a cool place. The best choice will be a room with zero temperature. Make sure that the brine does not disappear from the surface of the cabbage. The whole fermentation process will end in 15-17 days. A sign of this will be a light brine and a sour taste.

Ways to pickle cabbage

As a rule, cabbage for sauerkraut is thinly chopped, but there are other options for preparing this preparation. For example, you can pickle whole cabbages. To do this, take the stalk, cut it, fill it with brine. Prepare the brine from a liter of water and a couple of tablespoons of salt. Instead of pure water, they also use beetroot juice. You can also ferment cabbage halves or quarters. Great option pickles - pieces of cabbage that alternate with shredded cabbage.

Berries (lingonberries or cranberries), apples are often used for sauerkraut. During fermentation, cabbage is alternated with apples or berries. Apples must first be prepared: cut, cut the core. If you have small apples, then you can not cut them. Lay them whole, removing the middle special device.

The preparation is very interesting in taste, in which pumpkin is taken instead of carrots. It is also appropriate to add beets, chopped on a grater or cut into thin slices. When fermenting, various spices are taken: cumin, allspice, horseradish, bay leaf.

Quick pickling cabbage

Ingredients:
- cabbage - 5 kilograms
- fresh carrot - ½ kilogram
- pod hot pepper- 2 pieces
- chopped garlic clove - 5 pieces

Cooking:
1. Finely chop the vegetables, add chopped peppers and chopped garlic cloves.
2. Stir the resulting mass, place in an enameled bucket or stainless steel container.
3. After that, start cooking the brine. Take 2.5 liters of water, one and a half glasses of granulated sugar, a glass of vegetable oil, three tablespoons of vinegar and 5 tablespoons table salt. Bring all this to a boil, pour into the cabbage, put something like oppression on top of the lid.
4. After one day, your cabbage can be eaten. ready!

Pickled cabbage in jars

Put 6 black peppercorns, brine and bay leaf in a jar. The brine is prepared as follows: take 450 grams of sugar, 300 grams of salt, add boiled water. Add a tablespoon vinegar essence. While filling the cabbage with brine, make punctures so that it fills the entire cabbage. Close the jar with a lid, store the cabbage indoors. ready!

Salted cabbage with beets

Cut cabbage into slices, beets into cubes. Grate the horseradish, squeeze out the garlic. Stir all the ingredients, put in a saucepan, pour the remaining brine, close with lids, put under oppression. After two days, put the cabbage in a jar, cover with a plastic lid, refrigerate. In this form, cabbage can be stored for about six months. ready!

Salting cabbage in winter

color salted cabbage.

For pickling cauliflower, choose white, firm cabbage. Do not take yellowish fruits - they will look unattractive. In addition, such cabbage is usually overripe, so it is not suitable for cooking. tasty preparation. Disassemble the cabbage into small inflorescences, wash, dip in boiling water for about a minute. It is not recommended to keep cabbage anymore, as it will become tasteless and wadded. Immediately, the cabbage must be cooled under a stream of cool water. On a grater with large holes, grate the carrot. Peel the garlic, chop. Prepare the brine: add sugar, salt to a liter of water, let cool. Pick up a wide pan, put cabbage in it in layers. First lay out the grated carrots, cabbage, crushed garlic, parsley or celery, black peppercorns, bay leaf, carrots again and spices again. Alternate all this to the very top, add marinade, cover with a plate, put out the load, leave it in the kitchen for several days. In just a couple of days, the cabbage will be ready!

Recipe quick salting cabbage.

Salting cabbage fast way .

Pickled crispy cabbage.

To get a crispy cabbage, be sure to use oppression. It could be simple lid, which is pressed into the jar by the upper half. Leave the jar in a warm place, placing it in a wide bowl in advance. Juice will flow down the walls of the vessel - this is an indispensable sign of fermentation. Drain it into a separate bowl, and as soon as the cabbage is pickled, send it back to the jar.

Salted cabbage with tomatoes.

Peel the cabbage from dirty, damaged foliage, chop finely. wash Bell pepper, clean it from seeds and partitions, cut into thin strips. Rinse the carrots, cut into thin strips, grate on a large grater. Wash the fruits of tomatoes, cut each of them in half. Combine cabbage with sweet peppers, carrots, salt, stir. Lay out the cabbage mixture in layers, alternating with tomatoes. Cover all this with gauze, press down with oppression, put in a cool place. ready!

Korean cabbage.

Wash cabbage, cut in half. Dissolve salt in water. The amount of salt should be such that a saturated solution is obtained. Put halves of cabbage in the solution, soak for a day. cook spicy stuffing: Pepper, garlic "drive" through a meat grinder, lightly salt, keep in the refrigerator for about a day. As soon as the cabbage tops become soft, remove the cabbage from the brine, wash it. Bend cabbage leaves, grease spicy mixture from two sides. Lay the cabbage for two days under oppression.

Cabbage sautéed with spices.

To prepare this blank, you will have to make some efforts, since the mixture will need to be carefully ground several times until the juice appears in it. Take winter varieties of cabbage, coarse salt, carrots, and spices to taste: bay leaf, dill seeds, black peppercorns. Chop carrots, chop cabbage, put it all in an enamel bowl, add spices, in addition to parsley, carefully grind everything until the juice stands out. Put the mixture in an enameled bucket, add lavrushka, set oppression, leave in a warm place for a couple of days. As soon as the foam stands out, pierce it with a long knitting needle or a stick. Do this several times a day. After 9-10 days, the cabbage will be ready to eat.

Salted cabbage is no less loved by our compatriots than sauerkraut. In combination with carrots, beets and other vegetables, it is harvested for the future and serves as an excellent treat on the winter table.

Due to lack of time, many housewives have adapted to salt cabbage in large pieces in jars or plastic containers. The quality of the workpiece does not deteriorate from this - the product turns out to be tasty, fragrant, crispy and looks beautiful.

Plain salted cabbage chunks

Ingredients:

• 1 large head of late white cabbage;
• 1 liter of water;
• 2 tbsp. l. coarse table salt;
• 3 art. l. granulated sugar;
• 2 tbsp. l. 9% table vinegar.

Cooking:

1. Cabbage cut into large pieces is placed in jars, slightly compacting it.
2. A marinade is prepared on the stove - water is boiled with salt and sugar, vinegar is poured in at the very end.
3. Pour the cabbage in a jar with the finished marinade, trying to do it so that the liquid reaches the bottom and completely soaks the vegetable pieces. The container is left in the room. After a day, a jar with a plastic lid can be put in the refrigerator or basement.

"Pink" cabbage

Beets are used to give white cabbage a nice pink hue. In addition to the beautiful colors, the vegetable in the preparation turns out to be incredibly tasty and appetizing.

For 2 medium heads take:

• 2 pcs. red beets;
• medium head of garlic;
• 50-70 g parsley;
• horseradish root 5-10 cm;
• 200 g of sugar and salt;
• 4 liters of water.

Cooking:

1. Cabbage is cut into very large pieces, approximately 150-200 grams each.
2. The beets are peeled and cut into cubes or bars of 1-1.5 cm. Garlic is peeled and divided in half or quarters. Horseradish is grated or passed through a meat grinder. Parsley is torn by hand.
3. All vegetable ingredients put in a pre-prepared container, better pan or a bucket, mix and tamp tightly.
4. In a separate saucepan, brine is boiled from water, salt, sugar. Hot liquid is poured over vegetables, allowing it to seep to the bottom. A pressure is placed on the top of the bowl with cabbage and left in a warm place for a day. Then the weight is removed, and the container with vegetables is closed with a lid and removed to the basement.

In addition to beetroot this recipe you can add carrots. It will add sweetness and enhance the taste. Spicy lovers are advised to add black ground and allspice peas. Some housewives put spices and seeds, for example, thyme, coriander, but this is not for everybody.