Pickled white cabbage gets its raspberry color from beets, which are almost as good as cabbage in the pickled state. And garlic and carrots give the marinade sophistication.
Marinated cabbage prepared according to this recipe is an indispensable cold appetizer for vodka.
For lovers of savory foods, hot peppers can be added to the marinade.
From the above products, you will get a three-liter jar of pickled cabbage with beets.
I don’t want to talk about storage, since pickled cabbage always ends earlier than we expect before cooking.
It ends because people use sauerkraut with beets not only with alcohol, but also with almost all side dishes and meat dishes.
And with potatoes, whether it is mashed potatoes, boiled or fried potatoes, pickled cabbage is a “perfect pair”.
To prepare the marinade, add the prepared water to the pan and bring to a boil.
Once the water begins to boil, remove from heat and add sugar and salt. Mix well and cool to 25-30 degrees.
Cut the vegetables as shown in the photographs. Although if you cut in other forms, this will not change the taste.
Make sure that the slices of cabbage are not very large. Ideal sizes for cabbage 4-5 centimeters.
Cut beets with cubes.
Carrots are also like beets, in small cubes.
Shredded garlic forms as desired.
In the next step in the preparation of pickled cabbage with beets, we need one three-liter, or 3 liter jars.
Put a layer of carved cabbage in the bottom of the can.
Further, as in the photo, some carrots, beets and 2-3 garlic layers.
Continue this procedure until all vegetables are in the prepared jars. Each layer applied firmly.
At the end, pour two tablespoons of vegetable oil into each liter jar.
Add vinegar to the marinade pot and mix.
Pour the finished marinade into jars of vegetables.
Close the jars loosely.
In this form, the marinade should be kept at room temperature for two days.
After move to a cool place.
Already on the third day, the cabbage becomes crispy. But it is better to use the marinade in weeks.
Pickled cabbage with beets in the refrigerator can be stored for a very long time, more than a month.
Ingredients
Directions
To prepare the marinade, add the prepared water to the pan and bring to a boil.
Once the water begins to boil, remove from heat and add sugar and salt. Mix well and cool to 25-30 degrees.
Cut the vegetables as shown in the photographs. Although if you cut in other forms, this will not change the taste.
Make sure that the slices of cabbage are not very large. Ideal sizes for cabbage 4-5 centimeters.
Cut beets with cubes.
Carrots are also like beets, in small cubes.
Shredded garlic forms as desired.
In the next step in the preparation of pickled cabbage with beets, we need one three-liter, or 3 liter jars.
Put a layer of carved cabbage in the bottom of the can.
Further, as in the photo, some carrots, beets and 2-3 garlic layers.
Continue this procedure until all vegetables are in the prepared jars. Each layer applied firmly.
At the end, pour two tablespoons of vegetable oil into each liter jar.
Add vinegar to the marinade pot and mix.
Pour the finished marinade into jars of vegetables.
Close the jars loosely.
In this form, the marinade should be kept at room temperature for two days.
After move to a cool place.
Already on the third day, the cabbage becomes crispy. But it is better to use the marinade in weeks.
Pickled cabbage with beets in the refrigerator can be stored for a very long time, more than a month.
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