Pickled cabbage with beets for the winter: a quick recipe with photos and videos

Many people consider pickled cabbage with beets a delicious and appetizing dish that can be eaten immediately after cooking or canned for winter storage. Housewives often prepare such an appetizer, as it cooks quickly. Before starting to create such a dish, everyone should familiarize themselves with the features of its preparation.

Composition and benefits of cabbage and beets

Cabbage with red beets is classified as a vegetable that is distinguished by its beneficial properties. Thanks to useful trace elements from the composition, beetroot and cabbage fruits are even used in medicine.

Benefits of cabbage

Doctors recommend that diabetics eat this vegetable in any form, as it helps to cope with the signs of the disease. However, patients should be careful when using this product and observe the correct dosage. The daily dose is about 100-200 grams.

Cabbage heads have a positive effect on the human body and contribute to the production of insulin. Regular use of the product restores the functioning of the digestive system and helps to improve immunity.

All the beneficial properties of a vegetable are due to the microelements that are included in its composition:

• glycogen;
• water;
• prolactin;
• pectin;
• starch.

Benefits of beets

Nutritionists recommend eating more beets for people who want to lose extra pounds. Many of them call this vegetable the best food for weight loss. It contains a lot of betaine, which accelerates the absorption of proteins. Therefore, thanks to this component, people fill up much faster even with small portions of food. Also, the vegetable helps to cleanse the body of toxins and waste accumulated in it.

Product includes:

• magnesium - helps to cope with the symptoms of high blood pressure and atherosclerosis;
• iodine - eliminates signs of thyroid disease in the elderly;
• vitamin C - prevents lung cancer and asthma;
• vitamin A - strengthens the walls of blood vessels and makes them stronger.

Preparing the main ingredients

The process of cooking any dish begins with the preparation of the main ingredients from which it will be prepared.

Cabbage preparation

First, people who plan to pickle cabbage heads should choose quality fruits. To do this, they are carefully examined to identify signs of rot or dark spots on the sheets. All heads should look fresh and have no yellow leaves.

On examination, all damaged, dried leaves are completely removed, as they are unusable. Then the heads of cabbage are cut into two equal parts to inspect them from the inside. There should be no worms or insects inside the fruit.

Beet preparation

In the process of preparing beetroot fruits, they first select a tasty and firm beetroot.For pickling, porous and soft beets are not used, as they are tasteless. To select the freshest fruits, pay attention to the leaves. They should be juicy and bright green.

The leaves of selected, fresh fruits are carefully cut off. At the same time, a cut 5-7 cm high is left on the top of the vegetable so that you can take it. Then, the long tip of the fruit is cut off, which is almost never used in the preparation of preserves and other dishes.

Recipes for blanks for the winter

Many housewives use beet and cabbage fruits to preserve them. There are several common recipes that are often used when creating winter vegetable preparations.

Cauliflower with beets

From colored heads they prepare a delicious snack, which is then rolled into jars for the winter. The prepared dish is suitable for everyday use and even for a festive table.

Before you start cooking, the head of cabbage is thoroughly washed with water, as there may be dirt and insects between its inflorescences.

Then the washed vegetable is cut into small pieces and placed in a saucepan. After that, the beetroot is washed, grated and mixed with cabbage. One hundred grams of s alt, two chopped heads of garlic and one and a half liters of water are added to a container with the main ingredients. Then everything is boiled, insisted for 4-5 days and rolled into jars.

Korean-style pieces

Some housewives prefer to pickle cabbage heads Korean style.

First, make a marinade, for the preparation of which the following components are prepared:

• 300ml water;
• three heads of garlic;
• 20g sugar;
• 50g vinegar;
• 30g s alt.

All overpowered ingredients are crushed in a blender or passed through a meat grinder and mixed thoroughly. Then one beet root and a cabbage head are finely cut, the sliced \u200b\u200bsections are laid out in a saucepan and poured with marinade. Vegetables should be pickled for 2-3 days, after which they are distributed in jars.

With carrots

To make the appetizer more delicious, an ingredient such as carrots is often added to it.

To prepare the marinade, add half a liter of water, bay leaf, pepper, 45 ml of vinegar, 20 g of sugar and s alt to a small container. The marinade is boiled for at least half an hour, after which it is removed from the gas stove.

After preparing the marinade, prepare the main ingredients. Two carrots, one head of cabbage and a beet are cut with a knife and poured into a bowl.Then the components are poured with hot marinade, covered with a plate on top, left to infuse for a week and laid out in jars.

Gurian style

Gurian snack recipe is popular among housewives.

To create a Gurian pickle brine, two cloves of garlic, a bunch of celery, two liters of water, 35 g of s alt and sugar are thoroughly stirred and then boiled. After that, rub a head of cabbage with beets and pour hot brine. The mixture is pickled for about a week, after which it is poured into jars for further storage.

With horseradish

For a variety of taste qualities of a pickled snack, horseradish is added to it.

Preparation of the marinade begins with boiling 1-2 liters of water. Then 45 grams of s alt with sugar are added to boiling water. To make the brine more fragrant, put a bay leaf with black pepper in it.

After preparing the marinade, prepare the main components of the snack. Cabbage heads with beets are cut into large pieces, which are crushed in a blender. Then one horseradish root is cleaned, which is also cut into pieces and passed through a meat grinder. The crushed ingredients are poured into a bowl, poured with hot brine and infused for four days.

With apples

Some marinate appetizer with cabbage heads, beetroot and fresh apples.

To prepare the dish, one head of cabbage, beetroot and two apples are thinly sliced with a knife and poured into a saucepan. Then two chopped carrots, a head of garlic are added to it. After that, a brine is prepared, which consists of two liters of water, black pepper, 20 grams of s alt and 35 grams of sugar. The marinating liquid should boil for about 20-30 minutes.

The prepared brine is poured into a pan with chopped ingredients.

With tomatoes

A dish of fresh tomatoes and cabbage heads is considered a good snack that many housewives put on the table.

When creating such preservation, three bunches of dill, 2-4 small pieces of beetroot, a head of garlic and pepper are placed on the bottom of the jars. Then, fresh cabbage leaves with tomatoes are laid out to the very top of the containers. From above, everything is sprinkled with dill leaves.

Filled jars are filled with boiled water and closed with plastic lids.

With pepper and garlic

To make the preservation more spicy, bell pepper is added to it.

Preparation of pickled cabbage with pepper begins with slicing the main ingredients. To do this, a cabbage head with two bell peppers is cut into several pieces and ground in a blender.Then prepare the pickling brine. To prepare a s alty marinade on your own, add 25 grams of s alt with 80 ml of vinegar and vegetable oil to 2-3 liters of water. After that, the liquid is boiled for 25 minutes and poured into a container with vegetables.

No vinegar used

You can cook a very tasty snack even without using vinegar. Instead, many use fresh currant juice, which will add flavor to the dish.

When making a quick starter, cut a head of beetroot into small pieces and put them in marinating containers.

Then prepare the brine, which will be poured over the vegetables. To create it, add a head of garlic, 100 ml of freshly squeezed currant juice, 30 grams of s alt and three allspice to a pot of water. After that, the vegetables are poured with brine and pickled. Daily pickling is enough for the final preparation of snacks.

With the addition of garlic in jars

Garlic is often used in the preparation of canned cabbage, as it gives the dish an unforgettable flavor.

The head of cabbage is cut with a knife into small straws, which are then laid out in a bowl. After that, one beet, three Korean carrots and two heads of garlic are rubbed, which are also poured into a container for cabbage.

Marinade is prepared from bay leaves, three allspice, 45 grams of s alt and 70 ml of vinegar. All these ingredients are poured with water and boiled for 35 minutes.

Sliced vegetables from a bowl are distributed into jars and poured with prepared brine.

Big chunks in brine

Some housewives prepare their grandmother's cabbage snacks.

When creating s alting, beets with cabbage are cut into large pieces and immediately put them in jars. After that, they are poured with a brine made from black pepper, 20 grams of s alt, one peeled horseradish root, 60 ml of vinegar and 35 grams of sugar.

Juicy Pickled Cabbage

Even people who have never cooked it before can cook juicy marinated cabbage.

First, cabbage heads are peeled and chopped into small pieces. Then they prepare the bell pepper. Two fruits are thoroughly washed with water, cut into four equal parts, cleaned of internal partitions and added to a container with chopped cabbage.

Before s alting the harvested vegetables, prepare the brine. To do this, boil a mixture made from vinegar, vegetable oil, s alt and water in a saucepan.

Prepared vegetables are poured into jars and poured with hot marinade.

Traditional Pickled Early Cabbage Recipe

The traditional recipe for making appetizers from cabbage heads is popular among housewives.To prepare such a dish on your own, a small fruit is chopped into pieces and placed in jars. Then, carrots are chopped in a combine and mixed with cabbage. After that, all the jars are filled with hot water. After half an hour, the liquid is drained, boiled again and poured into jars again.

Storage rules

Everyone should familiarize themselves with the peculiarities of storing pickled cabbage so that the snack does not quickly deteriorate. If the dish is in hermetically sealed jars, then it will be normally stored in rooms with room temperature. However, experienced housewives advise storing them in cellars or other rooms with temperatures below 15 degrees Celsius.

Jars of snacks should not be placed near radiators or other objects that radiate heat. In such conditions, preservation will deteriorate faster.

Conclusion

Housewives often have to pickle beets and cabbage. Before making such an appetizer on your own, a person should become more familiar with the basic recipes for its preparation.

Recommended