We know many recipes for preparing cabbage, and sometimes we pickle it too, but the most delicious preserved food will be cabbage with beets in a jar.

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

Cabbage with beets in a jar

The housewife has many options at her disposal to prepare delicious snacks for every day from vegetables. The cabbage variety can be fermented on its own or with other vegetables; you can pickle it alone or with the addition of aromatic spices and herbs.

Traditionally, cabbage was prepared in villages in large tubs, because it could be eaten all winter, adding to a variety of dishes. This is truly the simplest and most delicious snack that you can prepare yourself at any time of the year. In addition, this preparation is available to everyone, because during the fall and winter the cost of vegetables in stores practically does not change, remaining low. You can grow cabbage cabbage in your own garden, which means you can experiment with various homemade recipes.

Preparing cabbage salad in jars for a large family is a whole family production in which all family members can take part. Even schoolchildren can find something to do; they can prepare jars and lids that need to be thoroughly washed. During vegetable preparations, the house practically turns into a vegetable warehouse: cabbage is chopped on one table, carrots are grated on another. All family members are busy processing vegetables in order to enjoy the taste of canned vegetables in winter.

One of the interesting preparation options is cabbage with beets in jars pickled. 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 recipe for quickly preparing this snack, so that in the fall you will be able to enjoy its taste at any time.

White cabbage - small head (1.5 kg)

Svetla - 400 grams

Carrots - 200 grams

Garlic - small head (8 large cloves)

Liter of water

9% vinegar - 150 ml

Granulated sugar - 150 grams

Salt - 2 tbsp.

Peppercorns -

bay leaf

Vegetable oil - 1 tbsp. for a half liter jar

The specified quantity of ingredients allows you to prepare six liters of the finished product (approximately 12 jars of 0.5 liters each). We will need about three liters of marinade, accordingly, 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.

You should also add vinegar; it’s best to try it to make sure the marinade has a balanced taste. The amount of vinegar should not be reduced, since the length of storage of the product depends on its concentration in the filling, but you can increase it a little.

White cabbage should be chosen from late varieties; the head of cabbage must be dense, the leaves crisp and not limp.

Pickled cabbage with beets in a jar

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

The head of cabbage must be washed with running water and the top flaccid leaves damaged during storage must be removed. Then cut the head of cabbage 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 take care of the root vegetables: peel the vegetables, rinse with running water so that no contaminants remain on the surface. We suggest cutting carrots and beets into cubes, as shown in the step-by-step photos. These vegetables add flavor and color to the marinade, so it is convenient to cut them into just such large pieces and then remove them when serving the appetizer to the table. Peeled garlic cloves, which are needed to give the marinade a unique aroma, must be cut into thin slices.

Now let’s prepare the filling, stir sugar and salt in water, add bay leaves 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 for three liters.

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

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 place the marinated cabbage squares on a dish.

Cabbage with beets in large pieces in jars

Similar recipe for cabbage with beets: in jars You can spread out the finished product after you marinate it in the pan. It is in a large saucepan that it is most convenient to marinate cabbage, be it a salad with bell peppers or with beets. The snack will be ready to eat in a couple of days, and if you plan to store it for a month or two, you can put it in clean jars, cover with a nylon lid and store in the refrigerator.

White cabbage - 3 kilos

Beetroot - 700 grams

Garlic - large head

Capsicum bitter - 3 pcs.

Lavrushka - 8 pcs.

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

Salt - 5 tbsp.

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

To properly cut a head of cabbage into large pieces, you need to do this: first cut the head of cabbage in half, remove the top leaves (as a rule, they are damaged) and cut out the dense stalk. Then half the head of cabbage should be placed on a cutting board, first cut lengthwise into 5-6 parts (a couple of centimeters apart), then cut crosswise again 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, or into circles. In this form, the beetroot slices will then be convenient to remove from the appetizer, 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 the clove into 4-5 slices.

All ingredients should be placed in a deep pan in layers: cabbage pieces should cover the bottom, then several slices of beets and garlic. Add peppercorns and bay leaves to the pan, and also add a few slices of hot pepper. Each layer should be sprinkled with dried dill. Thus, lay out all the prepared sourdough components.

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

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

Cabbage with beets for the winter in jars

You've probably seen that spicy food is sold in supermarkets and markets. cabbage with beets in a jar, recipe its preparations are called “Korean style”. In fact, this cooking option is practically no different from other pickled recipes, with only some spices that are added for a richer aroma and piquant taste.

White cabbage - 1/2 head of cabbage

Beetroot - 1 pc.

Garlic - 3 cloves

Onion - 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’s not for nothing that we gave preference to onions, which when pickled turn out 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 snack will turn out incredibly flavorful. And if you like spicy vegetable preparations for the winter, then be sure to add a small piece of hot pepper to the jar. Otherwise, the recipe completely repeats all the preparation steps described above.

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

The beets can be cut with a special knife so that they turn out into thin long sticks. You should not add too many beets to the jar as they make the marinade astringent.

In each jar you need to put a clove of garlic, bay leaf and a pinch of dill seeds, and then put inflorescences and beet “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 quantity 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 the beets, not only the marinade is colored, but also the inflorescences themselves become pinkish, bright, and their flesh remains crispy.

An excellent addition to all home-cooked dishes, this appetizer goes well with meat and fish, and can be served with potatoes and porridge.

Cabbage for the winter with beets- This is a delicious delicacy. You can use it as a complement to your daily meal and as an aperitif snack. Want to cook it faster? Then read our recipes.

Cabbage for the winter with beets recipes

Option #1.

Ingredients:

Salt – 65 g
- garlic heads – 255 g
- carrot
- beet
- cabbage – 2.5 kilograms
- granulated sugar – 65 g

Marinade:

Vinegar – 1 tbsp. spoon
- allspice peas – 4 pcs.
- sugar – 60 g
- salt – 65 g
- pure distilled water – one liter
- vegetable oil – 120 ml
- laurel leaf – 3 pcs.
- black peppercorns – 6 pcs.

Required equipment:

Large enamel saucepan – 2 pcs.
- deep bowl and plate – 2 pcs.
- knife
- kitchen paper towels
- cutting board
- large grater
- sterile gauze – 60 m
- three-liter jar
- regular plate
- sterile plastic caps
- sterile container

Preparation:

1. Cut the stalk from the cabbage using a sharp knife. Peel the remaining vegetables. Rinse them all, dry them with a paper towel, removing excess liquid, and cut them. Place the cabbage head on a cutting board, divide into 2 parts, chop into large squares (their diameter should be 3 by 3 mm, but a little larger is possible). Place the squares in a deep bowl.
2. Chop the beets into thin slices of any shape or into long strips and place in a deep bowl.
3. Grate the carrots directly into the plate.
4. Peel the garlic, place half on a cutting board, chop into small pieces of any shape. Leave the second half as a whole. Place the garlic in a separate bowl.
5. Divide all components into 4 approximately equal parts. Prepare a large enamel saucepan and place all the vegetables in layers. First, add cabbage, beet slices, carrots, and sprinkle with chopped garlic. Repeat all layers until you run out of all products. Place whole garlic cloves on top. From the total mass of salt and granulated sugar, separate half and sprinkle on top. Leave the mixture for a couple of hours to let it sit.
6. Turn the stove on to medium heat, place a large saucepan with the required volume of purified water. Boil the liquid, add the rest of the sugar and salt. In addition, add bay leaf and other spices. Let the mixture boil for 5-6 minutes, then turn off the stove. Pour a suitable amount of vinegar into a hot drink, add vegetable oil, stir until smooth.

7. Pour hot marinade over the vegetables, place a piece of clean gauze, place a plate, press with your hands so that the marinade rises to the top. Repeat this procedure a couple more times, pressing the mass as tightly as possible. Use a two-liter jar of running water or salt as oppression. Leave the mixture to infuse in the room for three to four days.
8. After the required time, place the snack in a sterile container, helping with a tablespoon. Cover the containers with plastic lids, place in the refrigerator, and leave for another couple of days.

The amount of vinegar can be varied depending on the desired flavor effect. If you want a more sour snack, add 2 tbsp. spoons. True, there is always a risk of over-acidification, so be careful;

You can add any spices - paprika, parsley, fresh dill, cinnamon, cloves. For a better aroma, add currant, oak, cherry leaves, and celery root.

It turns out very tasty and

Cabbage for the winter with beets: preparations

Option #2.

Required Products:

White cabbage – 2 kg
- carrots – 2 pcs.
- beet fruits – 2 pcs.

For the marinade:

Water – one liter
- sugar – 155 g
- sunflower oil – 155 g
- bay leaf – 2 pcs.
- garlic cloves
- allspice peas
- salt – 2 tbsp. spoons
- vinegar – 155 ml

Preparation:

1. Cut the cabbage leaves into large squares or shred them.
2. Grate the remaining fruits. You should have approximately the same number of them. You can also cut the fruits with a knife. Do what you like best.
3. Place the vegetables in a large container, stir with your hands, and begin preparing the marinade.
4. Pour a liter of water into a saucepan, add sugar, vegetable oil, salt, black peppercorns, bay leaf, and boil the marinade on the stove.
5. Remove the marinade from heat, add chopped garlic, and pour in vinegar.
6. Pour hot marinade over the cabbage and cover with a plate or lid. You can also place a not very heavy load. The mass can also be put into a jar. After you pour the marinade, simply press down on the cabbage with your hands so that the liquid rises to the top.
7. Leave the appetizer to marinate in the room for one day. You may need less time for marinating, you just need to try the dish and you will understand whether it has been marinated enough or not.

What do you think?

How to cook cabbage for the winter with beets

Ingredients:

Bulb
- beetroot
- white cabbage
- garlic clove – 3 pcs.

For the marinade:

Salt – 2 tablespoons
- water – 1 liter
- sugar – ? glasses
- black pepper – 4 pcs.
- vinegar – 35 ml
- vegetable oil – ? glasses
- bay leaf – 2 pieces
- black peppercorns – 4 pcs.

Cooking steps:

1. Wash the cabbage and chop it into squares measuring 2 by 2 cm.
2. Peel the beets, wash them, chop them into strips or grate them.
3. Cut the peeled garlic into strips.
4. Peel the onion, rinse, cut into half rings or cubes.
5. Stir all ingredients in a bowl.
6. Make the marinade: mix all the ingredients for it (except vinegar) in a separate container, boil for 5 minutes, add vinegar, stir.
7. Pour the marinade over the vegetables and leave for 7 hours at room temperature.
8. Put the salad in the refrigerator. In seven to eight hours the appetizer will be ready!

Recipe in Georgian.

You will need:

Forks of white cabbage
- beetroot
- carrot
- hot pepper – 3 pcs.
- garlic clove – 3 pcs.

For the marinade:

Water – 1 liter
- sunflower oil – ? cup
- vinegar - one glass
- salt – 2 tbsp. spoons

Preparation:

Cut the cabbage into squares. Grate the carrots and cut the beets into thin slices. Chop the hot pepper and garlic. Take a suitable container and lay out the prepared vegetables in layers. Pour hot brine over the entire mass, place a flat plate on top, keep warm for a couple of days, then put it in the refrigerator.

Pickled cabbage for the winter with beets

Required Products:

Garlic cloves – 4 pcs.
- carrot
- beet
- cabbage fork

For the marinade:

Spices
- salt – 3 tablespoons
- vinegar – 120 g
- sunflower oil – 1 cup
- water
- granulated sugar – 155 g

Preparation:

Cut the cabbage into thin strips. To do this, you can use a special grater or knife. Wash the beets, peel and grate. Also grate the peeled carrots. Cut the garlic into small slices; there is no need to chop it too finely. Cook the marinade: put vinegar, sugar, bay leaf, spices in water, boil, pour over the appetizer, let stand for about an hour. Pack the cabbage as tightly as possible. After rolling, turn the jar over and wrap it well.

Canned tomatoes with beets and cabbage.

Ingredients:

Tomatoes – 1 kg
- cabbage – 1 kg
- dill
- bay leaf – 4 pcs.
- hot pepper
- garlic – 5 pcs.
- beet fruits – 100 g
- sugar – 3 tablespoons
- table salt - tablespoon
- water – 1.7 liters
- vinegar – 70 g

Preparation:

Place hot peppers, garlic, beet slices, bay leaves, and dill umbrellas at the bottom of a dry, sterile three-liter jar. Coarsely chop the cabbage leaves, alternating with tomatoes, and place in the jar to the very top. Place all the spices on top that you put on the bottom. Pour boiling water over the appetizer, cover with a lid, leave for another ten minutes, add 1.7 liters of water. Pour boiling water a second time. Place salt and sugar in a saucepan. Drain the second water, bring the marinade to a boil, let it simmer for a few minutes, pour in the vinegar, and immediately pour in the marinade. Roll up the jar with a sterilized lid. Turn the container over, wrap it in a blanket, and leave it for a couple of days.

Recipe with apple.

Required Products:

White cabbage – 260 g
- salt
- olive oil – 2 tbsp. l.
- onion
- apple
- beets – 2 pcs.
- salt

For the marinade:

Water – 50 ml
- vinegar – 2 teaspoons
- sugar – 0.5 teaspoon

Preparation:

Peel the onion and cut into half rings. Combine the ingredients for the marinade, stir, pour in the onion, set aside for half an hour. Discard the onion, allowing the liquid to drain. Chop the cabbage leaves, cut the apple and beets into cubes. Combine the ingredients in a large bowl, pour in the vegetable oil, stir again, sprinkle with green onions, and serve.

For winter preparations, you can use cabbage with beets. This combination of vegetables is distinguished by the beautiful color of the resulting dish, pleasant crunch, spice and slight spiciness. It is good served with potato dishes, meat, fish or eaten on its own. There are several recipes for making delicious rolls.

Instant pickled cabbage

• Time: 12 o'clock.
• Number of servings: 12 persons.
• Difficulty: medium.

Instant pickled cabbage with beets can be prepared in just half a day. After 12 hours of infusion in jars, it can be eaten. The resulting aromatic pieces have a pleasant crunch and retain the benefits of vitamins and minerals. Garlic adds a slight spiciness to the dish and preserves it.

Ingredients:

• cabbage – 2 kg;
• beets – 2 pcs.;
• carrots – 1 pc.;
• garlic – 5 cloves;
• water – 1.1 l;
• 9% vinegar – 150 ml;
• salt – 2 tbsp;
• sugar – 6 tbsp;
• butter – ½ cup;
• bay leaf – 3 pcs.;
• black pepper – 6 peas.

Cooking method:

1. Cut the head of cabbage into squares.
2. Chop raw beets and carrots into cubes.
3. Cut the garlic into slices.
4. Place the vegetables in a three-liter jar in layers: cabbage, boiled cabbage, carrots, garlic. Place beets and carrots last and compact.
5. Boil water with spices, remove the bay leaf, add oil, vinegar, pour the hot marinade over the vegetables.
6. Leave in a warm place covered for 12 hours.

Recipe in jars for the winter

• Time: day.
• Number of servings: 10 persons.
• Difficulty: medium.

Sauerkraut with beets in large pieces in jars for the winter is useful for every day. It has a beautiful color, a pleasant aromatic taste, and a bitter taste due to the addition of garlic and spices. Large slices must be saturated with marinade, so the cooking time lasts 24 hours.

Ingredients:

• cabbage – 2 kg;
• beets – 1 pc.;
• garlic – ½ head;
• water - liter;
• sugar – 3 tbsp;
• coarse salt – 3 tbsp;
• allspice – 10 peas;
• bay leaf – 1 pc.;
• 9% vinegar – 100 ml.

Cooking method:

1. Cut the head of cabbage into large pieces, the beets into strips.
2. Cut the garlic into several pieces.
3. Mix vegetables and place in a jar.
4. Mix water with spices, cook for 10 minutes, remove pepper, bay leaf, pour in vinegar, cool slightly.
5. Pour the marinade into the jars, cool, and place in the refrigerator for a day.

Pelyustka with beets

• Time: 4 days.
• Number of servings: 10 persons.
• Difficulty: medium.

Cabbage with beets for the winter in the form of thin squares is called “Pelyustka” (translated from Ukrainian as petals). It looks beautiful, has a juicy taste, and a pleasant spicy aroma. From one and a half kilograms of raw materials, 6 liters of workpiece are obtained.

Ingredients:

• cabbage – 1 head;
• beets – 2 pcs.;
• carrots – 2 pcs.;
• garlic - head;
• water - liter;
• sugar – 150 g;
• salt – 2 tbsp;
• bay leaf – 3 pcs.;
• black pepper – 2 peas;
• vegetable oil – 3 tbsp;
• 9% vinegar – 150 ml.

Cooking method:

1. Chop the head of cabbage into squares, chop the garlic into slices, and make beet and carrot sticks.
2. Mix water with spices, boil, pour in vinegar, cool.
3. Fill jars with vegetables in layers, add marinade and oil. Leave covered in the dark for 4 days. Keep refrigerated.

How to pickle cabbage with beets

• Time: 3 days.
• Number of servings: 8 persons.
• Difficulty: medium.

Recipes for cabbage with beets involve not only pickling vegetables, but also salting. The Georgian dish described below is distinguished by its crispy, aromatic taste and has an unusual flavor due to the addition of celery root and red hot pepper.

Ingredients:

• cabbage – 1 head;
• beets – 2 pcs.;
• garlic – 7 cloves;
• petiole celery – 125 g;
• red hot pepper – 1 pod;
• water - liter;
• salt – 1.5 tbsp.

Cooking method:

1. Cut the head of cabbage into wide rectangles, cut the carrots, beets and garlic into strips, chop the celery, chop the hot pepper into rings.
2. Mix the vegetables, put them in jars, and pour in a hot brine of salt and water.
3. Press down with a plate, leave for daily storage in the room and for another 2 days in the refrigerator.

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