Pickled cabbage with beets: features of dishes and popular recipes

Mandatory treat during any hospitable feasts are canned vegetables. Especially popular dish is considered to be pickled cabbage with beets. There are a great many recipes for preparing this spicy, juicy and moderately spicy snack. After all, such a dressing, due to the simplicity and ease of preparation, is able to decorate any menu.

Pickled cabbage is cooked with beets, which gives it a bright pink color. Often among the people for the similarity with flower petals, this type is called "plyustka."

It is prepared quite quickly: on average, the harvesting takes less than an hour, and approximately another day will be needed for canning.

The cost of the obtained pickles is absolutely low, but in stores and in the markets, pickled cabbage with beets is offered for a lot of money. Therefore, it is best to cook this type of canned snacks yourself.

The calorie content of the resulting dish is low: 100 grams contain approximately 59 kcal. It contains a small amount of acid, which means that it is a fairly easy product for digestion.

This marinated snack has a great variety of properties and qualities:

• with its regular use, the protective functions of the immune system increase, thereby helping the body to cope with overwork and stressful situations;
• bowel function improves, metabolism is optimized;
• Due to the rich vitamin composition, cabbage prepared according to this recipe prevents the occurrence of vitamin deficiency.

Cabbage is enriched with coarse fiber and, if consumed excessively, can cause intestinal swelling. Do not eat this dish for the following diseases:

• disorders of the gastrointestinal tract;
• increased acidity of the stomach;
• colitis, enteritis;
• heart diseases.

Despite the fact that the vegetables are poured with a very hot pickle, they retain their taste and juiciness. But in this an important role is played by the right choice of ingredients.

Beets should be dark red and have a sweet taste. For this type of pickled snacks, beets with whitish streaks are not suitable. Beetroot cleaned, washed under running water and rubbed on the largest grater. If the recipe uses carrots, then it is crushed, like other vegetables. For this, a Korean grater may be useful.

As a rule, white cabbage is used for pickling. It is thoroughly washed, the upper sheets are removed. Next, the vegetable is cut into large chunks and chopped.

Brine is traditionally boiled from filtered liquid, oil, 9% vinegar, salt, and sugar. A large stewpot or another enamel bowl is filled with filtered water, sugar and salt are poured in, and boiling is expected. Then pour the same oil. The ingredients are thoroughly mixed and re-boiled, then 9% vinegar is poured into the marinade and spices are put.

Cabbage and beetroot are placed in sterilized containers, freshly prepared marinade is poured, covered with a plastic lid and left for 3-4 hours. After a specified time, you can try a snack.

Marinated vegetables have been popular for more than a decade. The hostesses prepare this snack in different ways: some choose instant recipes, while others roll up a delicious dish for the winter.

Consider the traditional method of canning fast.

Ingredients:

• young cabbage - 2-2.5 kg;
• garlic - 3 slices;
• fresh carrots - 200 g;
• Burak - 1-2 pieces;
• vinegar - 120 ml;
• sugar - 1/3 cup;
• oil - 150 ml;
• salt - 4 tsp;
• purified water - 3 liters.

Cooking method:

• remove the head from the stalk and chop the leaves in wide plates;
• peel and grate the beetroot and carrot;
• chop garlic cloves, add to cut vegetables and carefully stir;
• put the cut mixture into sterilized containers;
• in a separate bowl combine pure water and bulk ingredients, boil over high heat until boiling;
• then pour refined oil, boil again;
• remove the saucepan from the stove, pour vinegar into the container, put spices, herbs and mix well;
• Pour the contents of the container with hot brine, close tightly with a lid, let it brew for 4 hours.

After the specified time, the canned billet is fully usable.

To pamper the household with a delicious snack in the winter, we recommend rolling up the cans for the future. For marinating cabbage and beets for the winter they need to be cut into large pieces, and garlic - in slices. Due to this, vegetables will keep vitamins and minerals in themselves.

Each nationality has its own options for canning vegetables. A particularly spicy and incredibly tasty snack is made according to the recipes of the Caucasian peoples. Consider step by step the stages of canning the most famous dishes in a Caucasian way.

One of the simple cooking methods is pickled cabbage with Armenian beet. If you follow all the stages of cooking, then the result will be amazingly tasty and juicy dish.

Ingredients:

• young cabbage - 2 kg;
• garlic - 1 piece;
• Burak - 1 piece;
• dill and parsley - 1 bunch;
• hot pepper - 2 pieces;
• water - 3 liters;
• salt - 5 tablespoons;
• sugar - ½ cup;
• bay leaf - 3 pieces;
• allspice - 5 peas.

Stages of canning:

• cut cabbage, beetroot and garlic cloves into large pieces;
• prepare pickle;
• in a skillet, place the fresh vegetables with greens in layers, then the hot peppers and spices;
• pour hot pickle and cover with large cabbage leaves;
• clean in a dark place for three days;
• on the fourth day, drain the marinade, remove the greens, and lavrushka and be served at the table.

In the western part of Georgia is the area of ​​Guria. National cuisine in every part of this amazing country is represented by unusual dishes. In addition to meat delicacies, Gurians for several centuries have been preparing excellent canned blanks. The most famous of them is Guriy cabbage. To make this national snack, you will need the following products:

• small cabbage;
• beetroot saturated burgundy color, so that the cabbage in the process of harvesting acquired a pink tint;
• A sharp red pepper, sliced ​​along, in this embodiment, the workpiece is needed;
• garlic put whole teeth, after removing only the hard skin;
• celery;
• salt, acetic acid, sugar;
• carrots and kohlrabi cabbage;
• Parsley, dill, horseradish, bay leaf, pepper and spices.

The number of products is possible to change at your discretion. In this case, you will definitely find exactly the option that will be loved by you and your family. It is important in the preparation of this type of pickled cabbage with beets - do not change the amount of salt. After all, under-salted or salted vegetables will not give the expected effect.

Cooking method:

• in an enamel saucepan lay all the vegetables and greens in layers;
• next to another dish boiled purified liquid, then sugar, salt and hot spices are poured into it;
• after a few minutes, 9% vinegar is added to the water and the stove is turned off;
• the billet is poured with boiling solution, tightly covered with a plate or lid and put the load for three days;
• on the fourth day, the canned vegetable mixture is put in a glass container and transferred to a refrigeration chamber.

In addition to the traditional method, there is another method of pickling.

Components:

• young cabbage - 2 kg;
• beetroot - 0.5 kg;
• garlic - 1 head;
• salt - 1 tablespoon;
• 9% vinegar - 30 ml;
• filtered water - 1 liter;
• sugar - 2 tablespoons;
• pepper - 10 peas;
• bay leaf - 3 pieces;
• cumin - 1 tsp;
• dill, cilantro - a bunch.

Cabbage and stalk cut into large chunks. Burak enough to cut into slices, and garlic - clean. Vegetables put in tare layers, alternating them with dill and garlic cloves.

At the same time, the marinade is prepared: seasonings and bulk products are put into the boiling water, and after a quarter of an hour vinegar is poured into the brine. Then the resulting marinade pour the prepared vegetables. Brine must necessarily completely cover the beets and cabbage.

Pot with billet clean for 2 days in a warm place. After the specified period of time, the vegetable mixture is laid out in a sterilized bowl and sent to the refrigerator.

Guriyski pickled cabbage will turn noble red in color, spicy and with spicy sourness. It will be a great addition to your holiday.

We also recommend pickling cabbage in Georgian. For this delicious side dish you will need:

• garlic - 8 cloves;
• cabbage - 3-3.5 kg;
• beets - 1.5 kg;
• hot pepper - 2 pieces;
• purified water - 2 liters;
• salt - 4 spoons;
• celery - 100 g

The most important thing in this dish is marinade. To prepare it in boiling solution, you should gradually pour in fine salt and boil for another 3-4 minutes. Then cool brine completely.

Chop cabbage sheets into medium-sized slices. Cut the beetroot into rings of equal width. Garlic, hot pepper and celery chop smaller.

In the largest basin, fold one part of the beets and on top of the shredded cabbage. Then fold the beetroot and sprinkle with garlic, hot peppers and celery leaves. At the end, add the beets again and pour plenty of the prepared liquid. Cover the prepared dish and allow it to conserve for 4 days.

Cooks have some tricks and secrets in the harvesting of pickled cabbage with beets. Consider some of them:

• In addition to standard products, send spicy herbs and aromatic seasonings to the pickle;
• shredded ginger root will give a pleasant flavor to vegetables;
• the appetizer will become even more aesthetic and appetizing if the vegetable slices are spread in glass containers in layers;
• Onions and shallots will give the snack an exquisite smell;
• pickled cabbage and beetroot can be added to the vinaigrette;

• never use aluminum equipment while canning food - it is better to use enamel and glassware;
• salt for marinating, you must use only cooking and preferably a large size - it is better to refuse iodized salt;
• almost all types of oils are suitable for blanks: vegetable (unrefined), sunflower and olive.

How to pickle cabbage with beets, see the next video.