Spicy, bright and incredibly easy to prepare, cabbage with beets in large pieces in jars will become simply indispensable during any feast. It can be prepared on New Year or take it with you on a picnic and use it as an addition to meat cooked over charcoal. It can be served daily if you want to add variety to the menu. Not only is it delicious, it also looks very elegant. Preparing this dish is ridiculously simple, and its low cost makes this snack simply irreplaceable. It turns out no less tasty and be sure to cook it.
Ingredients:
- forks of fresh, firm white cabbage weighing approximately 1.5-2 kg,
- table beets are not very good big size, bright, dense - 1 piece,
- garlic - half a head.
For the marinade:
- water - 1 liter,
- granulated sugar - 3 tablespoons,
- coarse salt - 3 tablespoons,
- peppercorns (if not, then allspice) – 5 pieces,
- Bay leaf– 2 sheets,
- 9% vinegar - 0.5 cups.
We cut the cabbage into large pieces, while removing too thick veins. 
We cut the beets into thin strips or simply grate them on a coarse grater. 
We peel the garlic and divide it into slices, then cut each of them lengthwise into several parts. 
Mix the cabbage, beets and garlic thoroughly, and then transfer it to a three-liter container (preferably glass). You can divide the vegetables into several smaller jars. 
Let's start with the marinade. Pour water into a small saucepan and place on moderate heat. After the water boils, add sugar and salt, and then bay leaf and pepper. We boil all this for 10 minutes, then add spices, pour vinegar and mix everything. 
The next step is cooling the marinade. Only after this do we pour cabbage into it. You should not pour boiling water over vegetables, because the jar may burst. You can also use a spoon, which will allow you to gradually pour the marinade. 
When the marinade has cooled completely, the jar of cabbage can be placed in the refrigerator. This appetizer is prepared within 24 hours, after which it can be served. You can season the cabbage at your discretion sunflower oil. You can store this wonderful snack in the refrigerator using an airtight container or jar that is closed with a plastic lid.
The longer it marinates in the refrigerator, the more intensely it will turn red.
Bon appetit. 
Starinskaya Lesya
Spicy, pungently smelling, fresh and pleasantly crispy pickled slices of cabbage with beets will become an indispensable treat on the table, and this pickle can not only diversify, but also decorate the daily menu. Every housewife can use the recipe for pickled cabbage with beets, proven over the years and experience: the components of the dish are very simple and will not require much time from you.
Taste Info Vegetable snacks
Ingredients
- White cabbage (firm, fresh and without foulbrood). Let's take forks weighing 1.5-2 kg.
- Beetroot (medium size, rich color, without diaper rash) -1 piece.
- Half a small head of garlic.
- For a rich and quick marinade we use
- One liter of clean, filtered water.
- 3 tablespoons white sugar.
- 3 tablespoons coarse table salt.
- Black peppercorns (allspice can be used) – 10 pieces.
- Bay leaf – 3-4 leaves.
- Half a glass of 9% regular vinegar.
How to cook pickled cabbage with beets
1. In the process of preparing our original Russian appetizer, we cut the cabbage into large pieces, removing very thick veins. 
2. Cut the beets into thin strips or simply into three on a coarse grater. 
3. Cut the peeled and separated garlic cloves lengthwise into several pieces. 
4. Mix all the ingredients thoroughly and carefully and place them in a three-liter glass container to marinate. 
5. We make the marinade as follows - pour water into a small enamel pan set over moderate heat. After it boils, add salt and sugar, add bay leaf and pepper. Boil for 10 minutes, remove the spices and add vinegar, stir. 
6. Cool the marinade and pour it over the cabbage. If you pour boiling marinade over vegetables, you need to be very careful, because the hot liquid can get on the glass and then the jar will burst right in your hands. To avoid this, use a large spoon that will allow you to slowly pour the marinade. This method will give the jar time to warm up well. 
7. After cooling completely, move the container to the refrigerator, on the bottom shelf. Leave in such conditions for exactly one day, after which the pickled cabbage with beets can be served, seasoned with sunflower oil and spices to your taste.
Cabbage and beets will be stored in the refrigerator; use an airtight container or jar with a plastic lid.
Teaser network
Recipe No. 2. Korean purple cabbage with beets
Do you like moderately spicy, moderately sweet, savory and fresh snacks? This pickled cabbage with garlic, carrots and beets will definitely not leave you indifferent! It has everything in moderation: a little spice, there is no “skew” towards any of the vegetables, and there is just as much sweetness as there is vinegary spiciness. Try making this “salad” from fresh vegetables, it will amaze you with its tenderness and aroma!
For a whole salad bowl of this dish you will need:
- 1 small cabbage fork (or half a large one)
- 1 carrot,
- 1 beet,
- 5-7 cloves of garlic (but you can use a whole head),
- liter of water,
- 2-3 buds of cloves,
- a pinch of cumin,
- 1-2 bay leaves,
- 3 tablespoons of sugar (can be topped),
- 1 teaspoon salt,
- 0.5 cups of any vegetable oil (but it’s better to take refined oil),
- 0.3 cups of vinegar (if you like it spicier, take 0.5 cups).
Korean cabbage recipe step by step with photo:
Cut the washed cabbage into squares. Large or not is at your discretion, but you still don’t need to chop it too finely. Throw away the stalk (or you can peel it and give it to the children - let them crunch). 
Wash the carrots and beets, peel and grate on a coarse grater. Squeeze out the garlic.
Combine all vegetables in a large bowl (it is best to use glassware with a lid - it will then be convenient to store the salad in the refrigerator). 
Pour water into a saucepan, add oil, vinegar, salt and sugar, as well as spices - cloves, cumin and bay leaves. Bring water to a boil. 
Pour boiling marinade over cabbage. 
The finished Korean cabbage will be a beautiful purple color, very similar to the petals of the May rose. You can serve it with cutlets, mashed potatoes... And how well it goes in nature, with grilled sausages and/or shish kebab! In addition, this is a good snack to accompany vodka or other strong drinks.
This is an appetizer, also known as a Korean salad. It can be made in winter - but it turns out much tastier from summer, fresh and juicy vegetables. Be sure to try making it while the garden beds and markets are still bursting with them!
Among lovers of pickles and pickles, there are few who have never tried “pink cabbage.” But not everyone knows how to achieve this amazing color, and even more so the crunch of pickled slices and spicy aroma. Cabbage marinated with beets conquers the heart from the first try. This is an excellent snack and addition to salads, fish, meat dishes, vegetable side dishes and side dishes from various cereals.
Its preparation does not require many components and a long time. And the unusual appearance resembles plucked rose petals, making the recipe instant cooking cabbage marinated with beets and received this name.
Pickling pink cabbage with beets
For marinating you will need:
- 2 kg of white cabbage;
- 2 beet roots;
- 1 small head of garlic;
- 3 carrots.
For the marinade you will need:
- 1 liter of purified water;
- 150 ml refined sunflower oil;
- 150 ml 9% vinegar;
- 2 tbsp. spoons of salt;
- 150 g sugar;
- peppercorns;
- Bay leaf.
Step-by-step cooking process:
Pickled cabbage with beets for the winter works best if you use late varieties that have more elastic and not flaccid leaves. Late root vegetables will also be juicier and healthier.
Preparing the marinade:
- Dissolve salt and sugar in heated water. Their quantity can be adjusted to taste.
- Add spices to the marinade and put on fire.
- Boil, add vinegar and stir.
- Cool the marinade a little so that the cabbage poured into it does not cook.
Recipe for pickled crispy cabbage with beets for the winter
To stock up on cabbage for the winter, you can roll it into well-cleaned, sterilized jars and enjoy spicy taste any time.
For long-term storage, cabbage can be cut into large pieces, and small ones can be cut in half. Also cut carrots and beets into large pieces, and garlic into rings. In this way, the vegetables will retain more nutrients, and when serving, you will be able to use your imagination with various types their cuts.
Instant recipe for pickled shredded cabbage with beets
It is not at all necessary to prepare large quantities for future use, and then look for a place among the variety of canning products to store jars and bottles. Pickled cabbage with beets can be prepared using a quick recipe and will be ready to serve in 4-5 hours.
Cooking process:
There are many recommendations on how to marinate cabbage with beets. Some people recommend adding cherry leaves to the marinade for a stronger crunch (this secret was carried over from recipes for rolling cucumbers). Others to be added onions and sweet pepper, for richness of taste. Still others insist on different proportions of sugar, vinegar and salt. It all depends on personal preference. It’s worth experimenting a little and another one will appear in the cookbook perfect recipe pickled cabbage with beets for the winter.
Cabbage pickled without vinegar for the winter with beets
For pickling, vinegar is sometimes replaced with citric acid. On average, its quantity is determined by the number of three-liter bottles - approximately 1 tsp. for a bottle of water. Lemon juice is used occasionally.
To prepare cabbage without vinegar, beets and carrots are cut into cubes, garlic into slices. Shred the cabbage. Place the mixed vegetables tightly in a sterilized bottle and add coriander seeds, bay leaves, clove buds and peppercorns.
For the marinade, boil water (1 liter) and dilute in it 0.5 teaspoons of citric acid, 3 tbsp. spoons of sugar, 1.5 tbsp. spoons of salt. Boil for 3-5 minutes, pour only the boiled marinade into the container with cabbage. Roll up.
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.
- Also choose beets of a late variety, they are juicier.
- If you have the opportunity, replace it vegetable oil, for other varieties. Oil walnut, peanut, pumpkin will complement the taste gamut with a nutty note, 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.
- Citric acid works great as a preservative; 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 has an 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, a large spoon of 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 with an unusually rich color, a little spicy, and goes 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:
- A distinctive feature of this recipe is that do not make the pieces too large, cut them arbitrarily, it is even permissible to chop them, as for fermentation.
- I advise you to grate the carrots and beets coarsely, you can use a grater for 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; cut the garlic 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 over the 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
As a result, you will receive a magnificent salad, immediately ready to be served 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. Later given time Place in jars and then store in a cool place.
Recipe for Korean cabbage in large pieces with beets
Needed quick recipe acute savory snack– make day-old cabbage with Korean seasonings. Crispy aromatic 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 quick-cooking pickled cabbage, after a day the preparation 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.
- Pour in hot brine and leave for a day in apartment conditions. After the specified time, the daily cabbage pieces are ready.
The latest recipe for winter cabbage pieces in jars with the addition of beets was borrowed from the Internet - prepare and enjoy.
Instant pickled cabbage recipe. Cooking delicious crispy pickled cabbage with beets for the winter
Pickled cabbage with beets “Pelustka” is good as an appetizer, suitable for any side dishes of rice, buckwheat and other cereals, meat and fish dishes, you can serve pickled cabbage with boiled potatoes or simply as a separate dish.
The cabbage turns out slightly sweet with a slight sourness. And if you add hot peppers, you get an excellent salad for spicy lovers! Beetroot and carrots turn out very tasty in this marinade.
You can prepare pickled cabbage according to this recipe both for the winter and for 2-3 times of consumption.
Let's get started! Let's start preparing pickled cabbage with beets for the winter
Pickled cabbage with beets – ingredients:
- White cabbage – 2 kg
- Beetroot – 400 g
- Carrots – 300 g
- Garlic – 7-10 cloves
Ingredients for marinade:
- Water – 1 l
- Table vinegar 9% – 150 ml
- Sugar – 150 g
- Salt – 2 tbsp.
- Mixture of peppercorns – 2 tsp.
- Bay leaf – 3-5 pcs.
- Vegetable oil – 1-2 tbsp. per liter jar
For pickling cabbage with beets, any container with a lid is suitable - jars, pans, tubs. Wash the dishes thoroughly beforehand; there is no need to sterilize them.
If you want to prepare pickled cabbage for the winter for future use, then choose only late varieties of cabbage. If you do not plan to store it for a long time and make very little, then the type of cabbage does not matter.
The number of products increases proportionally.
The salt and sugar in the marinade can be adjusted to your taste.
Instant pickled cabbage “Pelustka” – step-by-step recipe with photos
Wash the white cabbage thoroughly and dry with a paper towel, remove wilted leaves and damage, if any. Cut the cabbage into large pieces, as in the photo.
If you have very small heads of cabbage, you can cut them into 4-5 pieces.
Peel the carrots and beets and cut into cubes, rings or half rings about 0.5 cm thick.
Place the vegetables in layers in the container in which you will marinate the cabbage. Place some beets on the bottom and hot peppers, if you add...
..., on top - cabbage, carrots, garlic cut in half. Place a few more beet slices on top.
Prepare a marinade for pickled cabbage for the winter. Add sugar, salt and bay leaf to the water, bring to a boil, stirring until the sugar and salt dissolve.
As soon as the marinade boils, immediately remove the pan from the heat. Add vinegar to the hot marinade and stir.
Pour the marinade over the instant pickled cabbage until it completely covers the cabbage.
You can pour either hot or cold marinade. Hot cabbage will cook a little faster, but there is no significant difference in taste.
Pour oil on top, close the jars or other containers in which you are preparing pickled cabbage with Pelyustka beets, lids and leave to marinate at room temperature for 2-3 days. Then store it in the basement or refrigerator.
Pickled cabbage with beets can be stored all winter without problems. But in our family, the pellet usually runs out very quickly, and we have to make more.
Enjoy your meal!
Best regards, Natalie Lissi