Cabbage with beets is prepared according to different recipes. First - quick recipe pickled cabbage. The second one takes longer, since the cabbage and beets are sauerkraut. Both of them are presented in this issue.

Pickled cabbage with beets

One of the most common vegetables in our diet is - White cabbage. It is used to prepare salads, as well as first courses and side dishes. The vegetable contains a lot of fiber and liquid, so it is well absorbed by our body. Used in fresh, stewed and pickled. Everyone famous dishes: cabbage rolls, borscht, cabbage - it is impossible to cook without this vegetable.
It will take two days to marinate cabbage with beetroot.

We need the following products:

white cabbage 1.5 - 2 kg,
carrots – 2 pcs.,
beets – 1 pc. (medium size),

To prepare the marinade:

lava sheet 3-4 pcs.,
sugar – 150 g,
salt – 2 tbsp. l.,
allspice (peas) 3-4 pcs.,
hot pepper (peas) 4 pcs.,
vinegar 9% – 200 g.

Let's prepare the vegetables.

Peel the carrots and wash them cold water and cut into slices using a knife or vegetable slicer.

Wash the beets with water and peel them. Cut into pieces and cut each into pieces.

We free the garlic from the husk. Chop on a cutting board using a knife.

We take cabbage weighing up to 2 kg. She must be white, no damaged sheets. Rinse under running water. We put it on cutting board and cut into two parts using a knife. Remove the stalk and chop in large pieces(in slices). If desired, the pieces can be cut smaller.

Let's cook the marinade. Pour one and a half liters of water into the pan. Add sugar, salt, Bay leaf, allspice and bitter pepper. Stir everything with a spoon and set to boil on the fire. Boil for 3 minutes from the moment of boiling, at the end add vinegar and turn off the heat.

To pickle cabbage, take a clean 3-liter jar. We begin to layer the vegetables. Place chopped carrots and beets on the bottom. Now slice the cabbage and sprinkle with chopped garlic. Again: carrots, beets, cabbage, garlic and so on until the top of the jar.

Now pour the marinade over the cabbage. Cover with a lid and leave in the room for two days.

After two days, put the cabbage on a plate. If desired, you can chop the cabbage smaller and season with aromatic vegetable oil.
Bon appetit!

Very beneficial properties has sauerkraut. Acid bacteria formed during fermentation have invaluable benefits for the body. For cooking sauerkraut it takes at least three days or even more. It depends on the room temperature. The higher the temperature, the faster the fermentation occurs, and the cabbage and beets sour faster.

Sauerkraut can be prepared and eaten at any time of the year. This is an inexpensive, useful and tasty dish. The addition of beets makes the salad bright and appetizing. The presented recipe for cabbage with beets is quite young, but has already been tried and appreciated by many housewives. It is good because the dish is prepared without vinegar. This is a great advantage for those who have stomach problems.

Sauerkraut pieces with beets

Sauerkraut with beets - essentially... ready salad, which will help out when you need to quickly set the table. Thanks to its pleasant sourness, it will complement and decorate the taste of any side dish. Preparing the dish does not take much time; the process does not require special culinary skills.

The sauerkraut will be prepared in pieces, rather than finely chopped. Thus, it turns out more juicy and crispy. If you think that dishes should not only be tasty, but also look impressive, then colored cabbage bright juice beets will help you decorate your table beautifully.

Praise delicious salad long enough. But rather than read about it for a long time, it is much better to quickly prepare useful and delicious dish, which your family will surely enjoy.

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

Every housewife knows that cabbage and beets in large pieces in jars is incredible. delicious snack, which can be prepared with vinegar, without vinegar, in Korean, Georgian, crispy, sweet or sour, for long-term storage, but most importantly, these are 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 vegetables go well with each other, and with proper processing they perfectly preserve not only their taste qualities, but also a large number of vitamins and other useful substances stored in them.

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

Chopped into large pieces, these components, even when preserved, remain crispy and rich in juice; storing prepared vegetables in this way is also convenient - the container can be left in the refrigerator.

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

So for classic version for this recipe we need:

2 kg of late varieties of 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 tbsp. spoon of vegetable oil per 1 jar of preparation
bay leaf – 3 pcs.
150 ml table vinegar 6%

The process of preparing such a preparation as sliced cabbage with beets for the winter is quite simple and will take you a little time. A head of winter variety (early one 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 four more parts across. This optimal size for the recipe.

It is best to cut beets and carrots for preservation into cubes or chop them on a special vegetable cutter.

It is important to chop 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.

Place all the prepared vegetables in one large bowl (it’s easier to take a basin) and mix well. The result is a beautiful mixture that will look even more impressive when placed in a glass container and filled with brine.

Place the vegetable mixture in sterilized jars, compacting them slightly. 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 pour it over the assortment, close and let cool. Cabbage and beets in jars in large pieces will be ready to eat in two days.

Recipe with aromatic marinade

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

1 liter of clean water
1 tsp. heaps of salt
3 tbsp. l. granulated sugar
1/3 cup table vinegar 6%
cloves – 3 pcs.
bay leaf – 2 pcs.
cumin seasoning - on the tip of a teaspoon.
1⁄2 cup refined vegetable oil

Vegetables marinated according to this recipe turn out beautiful color, tastes a little spicy – it’s perfect side dish for meat dishes. Cut the cabbage and other ingredients into neat pieces; you can use a food processor for this. It is also better to chop the garlic.

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

Spicy vegetable appetizer

For lovers of spicy snacks, this is an excellent option. spicy cabbage with beets instant cooking, we need:

medium head of cabbage
large beets
medium size garlic

The ingredients for the dressing are as follows:

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

Cut the vegetables into pieces (not finely), garlic and hot peppers– smaller. Place the ingredients in layers in a pre-sterilized container, alternating them. A few beet slices can be placed on the sides. There should be layers of beets on top and bottom.

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

How to prepare cabbage and beets without vinegar

Another popular recipe To prepare cabbage in pieces 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 you should take:

2 liters of clean water
0.5 cups salt
0.5 cups 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, fill it with the prepared cooled marinade, press it with something heavy and leave it in the cold for 2 days. After 2 days, spread the mixture into containers, fill with the resulting brine and close with lids (plastic ones are possible).

Cabbage with beets in large pieces in jars is a popular appetizer that goes well with meat, potato dishes etc. And finally, a few some simple advice: be sure to sterilize not only the jars, but also the lids; distribute the components in the jars so that the beets are on both the top and bottom, then the brine will color evenly; Cool the jars with the lid down, then they will definitely not fly off; Use this preparation in winter to prepare salads, for example, vinaigrette.

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

I have a very interesting and simple recipe that remains relevant. for a long time, in any season. Pickled cabbage with beets - great option for snacks, as well as in the form separate dish on festive table. In addition, cabbage contains great amount vitamins, which has a positive effect on health. Preparation takes no more than an hour, and what a result you get.

Delicious pickled cabbage with beets, recipe

Products:

Medium forkful of white cabbage - 2 kg
Beetroot -1 2 pcs.
Carrots – 1-2 pcs.
Onion- 1 PC
Garlic -2 heads
Sugar – 150 gr
Salt – 2 tbsp
Water – 1 l
Vegetable oil -100 ml
Vinegar 6% – 150 ml
Spices - bay leaf 4-5 pieces, peppercorns 5-6 pieces, allspice

Preparation:

Prepare the vegetables by washing and peeling the cabbage, beets, carrots and garlic. We cut the cabbage into two equal halves and remove the head, then chop it into large squares of 3 by 3 centimeters or simply leave it in large slices, as you prefer.

Cut the peeled carrots into cubes. Cut the beets into slices. Peel the garlic and randomly chop it into small pieces.

Onions with carrots, then beets.

The next layer is cabbage.

Repeat until the vegetables are gone. There should be several layers. Place a few cloves of garlic on top and sprinkle everything with half the prepared sugar and salt. Leave the vegetables for half an hour.

Marinade

Since our recipe is for pickled cabbage with beets and garlic, let’s prepare the marinade. Let's get started.

Place a pan of water on the fire and wait until it boils. Afterwards, place the remaining salt and sugar and the prepared spices into the pan, let it simmer for literally 5 minutes and turn it off. Add vinegar and vegetable oil and mix well.

While the marinade is hot, they need to pour over the vegetables and compact them well, so that the marinade comes out on top.

Then you need to place the future pickled cabbage under pressure. The most convenient way is to put a plate on top and put something heavy, for example, a jar filled with salt or water.

You need to infuse the cabbage in a warm place, in the kitchen, for 1-2 days, and then place it tightly in clean liter jars and refrigerate for another day.

Pickled cabbage with beets(instant cooking) - harmony of taste. Best Recipes quick cabbage with pickled beets.

Pickled cabbage will diversify your diet in winter period and saturates the body useful vitamins and microelements. Cabbage with beets can be served as a snack or used to make salads.

Instant marinated cabbage with beets - basic cooking principles

In this way, white cabbage is marinated quickly. After about five hours you can eat it, and the vegetables, despite the fact that they are poured with hot marinade, remain juicy, crispy and tasty.

Must be burgundy in color and have sweet taste. Vegetables with white veins are not allowed.

The cabbage is washed, the top leaves are removed, cut into large pieces, and then chopped according to the recipe. The beets are cleaned, washed and grated on a coarse grater. The remaining vegetables, if used, are chopped in the same way as beets. To do this, you can use a Korean salad grater.

Preparing pickled cabbage will not take much time, because the cabbage does not need to be chopped into thin strips, as for sauerkraut. For this recipe it is cut into squares.

Marinade is usually prepared from purified water, salt, vinegar, granulated sugar and vegetable oil. Water is poured into a saucepan or saucepan, bulk ingredients are added and brought to a boil. Remove from the stove, pour in vegetable oil, stir and boil again. Set aside and add vinegar. If desired, add to it spices and spices.

Place the vegetables in a pan or jar, pour in the hot marinade, cover with a saucer and leave for three to four hours. After this time, you can try the cabbage.

Instant marinated cabbage with beets

Ingredients

two kg of cabbage;
four cloves of garlic;
two carrots;
medium-sized beets;

Marinade

9% table vinegar- 100 ml;
100 g granulated sugar;
120 ml sunflower oil;
30 g table salt.

Cooking method

1. Wash the cabbage, remove the top leaves. Cut the cabbage into large pieces, remove the stalk, and then cut the cabbage leaves into squares. Place in a saucepan or large bowl.

2. Peel carrots and beets, wash and chop on a grater with large sections, or use a Korean salad grater for this.

3. Remove the husks from the garlic and cut the cloves into thin slices. Add the vegetables to the cabbage and mix well with your hands. Transfer the vegetable mixture into a clean, dry three-liter jar.

4. Pour a glass of purified water into a small saucepan, add table salt And granulated sugar. Boil over low heat. Pour in vegetable oil, stir and boil again. Remove the pan from the heat, pour in table vinegar, stir.

5. Pour boiling marinade over the vegetables in the jar, cover with a lid and leave for four hours.

Instant marinated cabbage with beets, finely chopped

Ingredients

1 kg 200 g white cabbage;
carrot;
half a head of garlic;
beet
Marinade
purified water - 500 ml;
acetic acid 70% - 30 ml;
Bay leaf;
coarse salt - 40 g;
black pepper - six peas;
vegetable oil - ¼ cup;
granulated sugar - 120 g.

Cooking method

1. Wash the head of cabbage, remove the top leaves and cut out the stalk. Shred the cabbage leaves into thin, small strips. This can be done conveniently with a special knife with two blades. Place the shredded cabbage in a large saucepan.

2. Peel large carrots, wash them and chop them on a grater with large sections. Place it in a saucepan with cabbage.

3. Peel small beets, wash and chop them in the same way as carrots. The color of the cabbage depends on the amount of beets; the more beets, the more intense the color.

4. Separate approximately half of the large head of garlic into slices, peel and cut each into thin slices. Add to other vegetables. Mix everything, lightly kneading the cabbage.

5. Pour half a liter into a saucepan, add the rest of the ingredients and keep it on the fire until it boils. Pour the boiling marinade over the vegetables. Cover with a flat plate and place a weight on it. Marinate the cabbage for 12 hours. After this time it can be eaten. We put it in clean jars, close the lids and store in the cold for no more than two weeks.

Instant marinated cabbage with beets “Pelustka”

Ingredients

medium sized cabbage forks;
salt - tablespoon;
small beets;
;
head of garlic;
vinegar - 150 ml;
vegetable oil - half a glass;
granulated sugar - 100 g;
purified water - liter;
black pepper - six peas.

Cooking method

1. Wash the head of cabbage, remove the top leaves and divide it into eight parts.

2. Peel the root vegetables, wash and chop into thin strips. Separate the head of garlic into cloves. Remove the husks from them and chop into thin slices.

3. Pour purified water into a saucepan, add granulated sugar, peppercorns, table salt and pour in vegetable oil. Place on the fire and boil for five minutes from the moment it boils.

4. Cabbage leaves Place in a deep bowl, layering them with chopped vegetables. Pour the hot marinade over the contents. Cover with a plate and place pressure on top. Keep warm for a couple of days, then put in the cold. Cabbage can be stored for up to two weeks.

Instant Korean marinated cabbage with beets

Ingredients

head of cabbage;
black pepper - six peas;
coarse salt - 50 g;
table vinegar - a third cup;
two beets;
two bay leaves;
garlic - four cloves;
granulated sugar - half a cup;
vegetable oil - ½ cup;
purified water - liter;
onion

Cooking method

1. In a small saucepan, combine purified water with salt and spices. Place on the stove and boil for ten minutes. Then add vinegar and stir.

2. Rinse the head of cabbage, separate it into leaves and cut them into squares the size of a matchbox.

3. Wash the peeled beets and cut into neat thin strips.

4. Peel the onion and chop into thin half rings. Remove the garlic cloves from the husks and finely chop.

5. Place all the vegetables in an enamel pan and mix well. Pour in the marinade and leave in a warm place for eight hours. Then keep it in the cold for the same amount of time.

Instant marinated cabbage with beets and horseradish

Ingredients

beets - 300 g;
granulated sugar - 2/3 cups;
parsley root - 100 g;
coarse salt - 100 g;
garlic - 100 g;
purified water - 150 ml;
horseradish root - 100 g.

Cooking method

1. Wash small heads of cabbage, remove the top leaves, cut out the stalk. Chop the leaves coarsely.

2. Peel the parsley root, horseradish and garlic and grind in a meat grinder.

3. Wash the peeled beets and cut into slices.

4. Boil purified water with salt and sugar. Cool slightly.

5. Place cabbage and beets in an enamel pan, layering with chopped vegetable mixture and spices. Compact it. Pour brine over the contents, cover and leave to marinate for five days. Ready cabbage keep refrigerated.

Instant marinated cabbage with beets “Provencal”

Ingredients

forks of white cabbage;
allspice - eight peas;
one beet;
granulated sugar - glass;
Bay leaf;
table vinegar - glass;
vegetable oil - glass;
carrots - three pieces;
four cloves of garlic;
coarse salt - 80 g;
purified water - 1.5 liters.

Cooking method

1. Peel the beets, wash them and grate them on a grater with large sections, or chop them in a food processor using a special attachment. Place the beets in boiling water and blanch for five minutes. Place on a sieve.

2. Rinse the cabbage, remove the top leaves and chop into thin strips. Peel the carrots and chop on a coarse grater. Cut the peeled garlic cloves into slices.

3. Dissolve sugar and salt in water. Add vinegar and put the mixture on fire. Boil for five minutes.

4. Place the vegetables in an enamel bowl, add spices and stir. Pour in the marinade and vegetable oil. Place a flat plate on top and place a weight on it. Marinate the cabbage for 12 hours. Then store in the cold.

Instant pickled cabbage with beets - tips and tricks

In addition to the ingredients for the marinade indicated in the recipe, you can add herbs or spices to your taste.
To make the cabbage pleasant spicy taste, add peeled and chopped ginger root to it.
The dish will look appetizing and beautiful if the vegetables are placed in a jar in layers.
Onions will give pickled vegetables a specific aroma.
Pickled cabbage can be used to make salads, such as vinaigrette.

Cabbage with beets, cut into large pieces, stored in jars for the winter - a pickle that enjoys universal gratitude. In addition, the recipes allow a seemingly simple appetizer to be varied. Judge for yourself: spicy, with garlic, in the Georgian and Korean way, made without vinegar, quick, daily preparation. All that remains is to choose the one you like and buy the heads of cabbage.

The advantage of coarse shredding is that the preserved pieces remain crispy, juicy, and do not wither. Buryak, colors cabbage in an elegant purple color. The preparation in jars is easy to store and fits perfectly in the refrigerator. And if you close them with metal lids, then they can be used in apartments without compromising quality.

How to roll up cabbage and beets in large pieces

To be honest, the addition of beets adds more of an aesthetic note; the root vegetable does not affect the taste too much. But you can play with the marinade. Changing the amount of sugar, vinegar, and other spicy additives will make each preparation unusual and incredibly tasty.

You need to know some of the nuances of preparing an appetizer with beets in order to consider yourself a real “pro” in cabbage affairs.

Take late varietal types of cabbage, you won’t go wrong, they are intended for harvesting, contain more vitamins and are more juicy.
Choose beets too late variety, it's juicier.
You have the opportunity to replace vegetable oil with other varieties. Oil walnut, peanut, pumpkin will complement taste range a nutty note, an extraordinary aroma and their own inherent vitamins.
Vinegar. Many people think that its appearance does not play a special role. But no! Replace the table sauce with essence, and the cabbage pieces will become crispier, and the apple sauce will make the preparation more tender, without a pronounced vinegar taste. Decide to take the essence; less than a tablespoon is required per liter of water.
Works great as a preservative lemon acid, if necessary, replace vinegar with it. This preservative is added directly to the jars, a teaspoon per three-liter bottle.
Don’t rush to pour all the marinade into the jar at once; you risk splitting it due to a sudden temperature change. Pour in small portions; when the jar warms up a little, pour in the rest.
Hot pepper scares many people with its pungency; if you want to reduce it, add the pulp, and select the seeds and throw them away.

What can be added:

Experiment with types of peppers. Bell pepper, hot chili, black, white, cumin, paprika. Add any greens, cinnamon, celery root. By the way, the pickled root turns out amazing taste, and can become a component of vinaigrette and other appetizers and salads.

Cabbage with beets in large pieces

You will need:

Cabbage forks – 2 kg.
Beetroot is a large root vegetable.
Big carrot.
Head of garlic.

Prepare for the marinade:

Water - liter.
Sugar – 150 gr.
Vinegar 9% – 150 ml.
Salt – 2 large spoons.
Peppercorns – 10 pcs. ordinary and fragrant.
Lavrushka – 3 pcs.
For each jar big spoon sunflower oil.

Step-by-step preparation:

Cut the head in half, then divide the halves into 8 additional pieces, similar to cabbage, the recipes for which can be found by following the link. It is more convenient to do the workpiece in a wide basin.
It is advisable to chop the beets and carrots into cubes; they look great in a jar. Whatever method you choose, do it big, you won’t regret it.
Cut the garlic into slices, not finely.
Combine all the vegetables and mix well, distributing evenly.
Whether to sterilize jars or not, decide for yourself. iron lid It is advisable to do this manipulation; cold storage is not necessary. But it is necessary to pour boiling water over the jar and lid.
Transfer the cabbage into a jar, without compacting it tightly, just pressing down lightly.
Make the marinade, boil it for a couple of minutes - wait until it becomes transparent and the spices dissolve. Pour in the vinegar at the end.
Pour into jars, close and wait to cool. After two hours, try the preparation, you can already serve it.

Cabbage with beets, canned for the winter

Practically classic recipe cabbage preparations with the addition of beets. A few spices, the right proportion of preservatives and water - and you have a great snack in pieces. The appetizer comes out amazing rich color, a little spicy, just right with potatoes or meat.

Take:

Forks – 1.5 kg.
Beets, large.
Carrot.
Head of garlic.

For the marinade:

Water - liter.
Sugar – 3 heaped tablespoons.
Salt - a heaped teaspoon.
Table vinegar 9% – 1/3 cup.
Lavrushka – 2 pcs.
Clove sticks – 3 pcs.
Sunflower oil – ½ cup.

How to pickle cabbage with beets in a jar:

Distinctive feature this recipe– do not make the pieces too large, cut them arbitrarily, it is even acceptable to chop them, as for fermentation.
I advise you to grate the carrots and beets coarsely, you can use a grater to Korean cooking. Chop the garlic cloves into slices.
Mix the chopped vegetables, place them in jars and pour in the marinade.
There is nothing new in preparing the marinade - boil it with spices, and at the end add vinegar and oil. Pour boiling.
Leave to cool in apartment conditions and until ready. After a day, move it to a cool place for an additional four days, then start tasting.

How to roll cabbage in beetroot for the winter in jars

Ukrainians know a lot about pickled cabbage; they always make it with beets, calling it beetroot if anyone doesn’t know. I offer the simplest recipe for the preparation.

Prepare for preservation:

Cabbage forks - 4 medium sized heads.
Buryak – 3 medium pieces.
Garlic – 2 heads.
To prepare the marinade:
Water – 4 liters.
Laurel - 3-4 leaves.
Allspice – 6-8 peas.
Salt - a glass.
Sugar - a glass.

How to prepare:

I advise you to cook the marinade first, since we will be pouring it cold. Throw in all the spices, let it boil and set aside to cool.
Cut the forks into 10-12 pieces, cut the garlic into slices. Insert garlic cloves between cabbage leaves.
The beets are cut into circles half a centimeter thick; if you decide that it is too large, divide it into 2-4 parts.
Place cabbage and beets in a jar in layers, with cabbage on top. Pour in the marinade and sterilize, covering with lids. Duration of sterilization three-liter jar– 15-20 minutes. Roll it up and send it to the cellar.

Pickled spicy cabbage with beet slices for the winter

You will need:

Head of cabbage.
Beet.
Garlic - head.

To prepare the marinade:

Water - liter.
Salt – 2 heaped large spoons.
Apple vinegar - half a glass.
Chili pepper - pod.
Lavrushka – 5 pcs.
Allspice – 6-8 peas.

Step-by-step preparation of cabbage with beets in jars:

The trick of this workpiece is cutting into squares, approximately 2 x 2 cm.
Cut the root vegetable randomly, into strips, into circles, garlic - cut the cloves lengthwise. Remove the seeds from the chili, leaving only the pepper pulp.
Place vegetables in steamed jars as follows: beets, cabbage pieces on top. Place the beet pieces at the very top and put a little on the sides of the jar.
Cook the marinade and pour winter preparation. Roll up.

How to roll cabbage without vinegar with beets

You will need:

Medium heads of cabbage – 2 pcs.
Beet roots – 2 pcs. average size.
Large head of garlic.
Horseradish root – 5-7 cm.

For a delicious marinade:

Water - two liters.
Salt and sugar - 1/2 cup each.
Peppercorns – 10 pcs.
Carnation - a pair of buds.

How to pickle cabbage pieces in jars:

Cook the marinade and cool completely.
Cut the cabbage into arbitrary pieces, grate the horseradish and beets, cut the garlic into slices.
Fold the vegetables, pour in the cooled marinade and press down with pressure. Leave to marinate for a couple of days. Place in jars and seal with nylon lids.

Cabbage with beets and garlic, prepared for the winter

At the exit you will receive great salad, immediately ready to serve as an appetizer, with meat and fish.

Take:

Head of cabbage – 2 kg.
Head of garlic.
Beets – 2 pcs. medium size.
Carrots – 2 pcs.
Chili pepper - pod.
Apple cider vinegar – 1/3 cup.
Bay leaf - a couple of pieces.
Water - one liter.
Sugar - two large spoons.
Sunflower oil - a glass.
Salt - one and a half tablespoons.

How to cook:

Vegetables cut approximately equally will look extremely beautiful, including shredded cabbage, for example, into strips. Cut the pepper into rings.
Place the ingredients in the pan in layers, starting with the cabbage, and pour delicious marinade, covering completely.
Make the marinade in the same way as the previous ones, pour it into the pan and press the vegetables down with pressure.
Place in a cool place for a couple of days. After this time, put into jars and then store in a cool place.

Recipe for Korean cabbage in large pieces with beets

Need a quick spicy recipe savory snack– make day-old cabbage with Korean seasonings. Crispy flavorful pieces will appeal to all lovers of non-standard snacks. The only drawback is that the workpiece is not intended for long-term storage, preferably eaten within 2 weeks.

Ingredients:

White cabbage - forks.
Beets – 2 pcs.
Bulb.
Garlic – 3-4 cloves.
Korean seasoning.

Products for marinade:

Water - liter.
Table vinegar – 30-50 ml.
Sugar - half a glass.
Vegetable oil - half a glass.
Pepper – 5-6 peas.
Salt – 2 tbsp. spoons.
Lavrushka – 2 pcs.

How to cook cabbage slices in Korean:

Divide the cabbage in half with a fork and cut into 2 X 2 pieces.
Grate the beets on a special Korean grater. Cut the garlic into slices, cut the onion into cubes.
Combine the cuts in a bowl, mix well, distribute into jars and fill with marinade.
Making the marinade: combine all the spices, excluding the vinegar. Fill with water and boil until transparent. Pour in the vinegar and remove from the burner.
After 7-8 hours at room conditions, move the jar to the cold for the next 7-8 hours. The appetizer is ready.

Daily cabbage with beets - recipe in pieces

I offer a recipe for pickled cabbage quick preparation, after a day the workpiece is suitable for consumption.

Take:

Medium sized forks.
Beets and carrots - 1 pc.
Garlic cloves - a couple of pieces.
Salt – 1.5 large spoons.

To prepare the marinade:

Water – one and a half liters.
Salt – 2 large spoons.
Bay leaf, peppercorns.

How to prepare day-old cabbage:

Cook the marinade, let it cool slightly, you will need it hot.
Cut the cabbage forks into pellets, chop the carrots and beets on a Korean grater.
Place garlic cut into slices on the bottom of the jar, followed by pieces of cabbage, then beets and carrots. Fill the jar to the top with layers of vegetables.
Fill in hot pickle and leave for a day in apartment conditions. After a specified time daily cabbage ready in pieces.

The latest recipe for winter cabbage pieces in jars with the addition of beets was borrowed from the Internet - prepare and enjoy.