Marinate Cabbage With Beets And Get An Original Appetizer

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Marinating cabbage with beets: 3 quick recipes for crispy snacks

Pickled cabbage with beets is a dish for every day and for a festive table. This crunchy appetizer with a beautiful pink color will delight the gourmet with its pleasant taste and mouth-watering aroma.

With beets and garlic

To get a spicy pickled cabbage and beetroot snack, the hostess will need to stock up on food:

• white cabbage - 2 kg;
• red beets (salad) - 2 pcs.;
• garlic cloves - 10 pcs.;
• bay leaf - 3 pcs.;
• allspice - 1 tsp;
• water - 1.5 l;
• salt - 60 g;
• granulated sugar - 20-30 g;
• table vinegar - 15 ml;
• sunflower oil - 15 ml.

First you need to prepare the marinade. Water (1.5 l) is poured into a saucepan and put on fire. After boiling the liquid, add granulated sugar with salt and vinegar to it. Mix well. Remove the pan from the heat. Allow the brine to cool.

Prepare the vegetable component of the dish for pickling. Root crops are washed, peeled, cut into small circles. Peeled garlic cloves are cut lengthwise and in half. The cabbage head is washed. Divide it with a knife into 8-10 parts (leave the stump).

A bay leaf is placed on the bottom of the pan. Fill the container with chopped vegetables. First, the cabbage layer is formed. Beet mugs are laid on top of it. Garlic with allspice is added. Then again spread the cabbage in an even layer. Cover it with chopped red root vegetable.

Fill the saucepan in layers with vegetables to the top. Pour the contents of the container with the marinade. Press it down from above with a press. Leave for 4-7 days.

After 1 week, the ready-made cabbage-beetroot snack is laid out in jars and placed in the refrigerator. The marinated product is served with a little vegetable oil.

Such a snack can be prepared for the winter. To do this, fill the jar with vegetable slices, not forgetting to add bay leaf to it. Pour the contents of a glass container with marinade. Sterilize and roll up the lid.

In Georgian

Ingredients that will be required for cooking pickled cabbage with beets in Georgian:

• white cabbage - 1 head of cabbage;
• beets - 1 pc.;
• carrots - 1 pc.;
• chili pepper - 1 pc.;
• garlic - 1 head;
• water - 1 l;
• granulated sugar - 0.5 cups;
• salt - 40 g;
• vinegar (concentration 9%) - 250 ml;
• allspice - 3 peas.

The cabbage head is cut into large pieces. Root vegetables are rubbed using a coarse grater. Garlic cloves and chili pepper are ground into gruel.

Mix the chopped vegetables. Allspice peas are added to the resulting mass. They transfer it to a jar, tamp it. Pour the contents of a glass container with brine obtained by adding salt, granulated sugar, and vinegar to boiling water.

The jar is closed with a lid. Leave in the room for 1 day. After 24 hours, the marinated product will be ready to eat. It is kept in the refrigerator.

With cauliflower and herbs

To get an original pickled cabbage and beetroot snack, the hostess will need to stock up on ingredients:

• cauliflower - 1 kg;
• beets - 1 pc.;
• black pepper - 4-5 pinches;
• garlic cloves - 2 pcs.;
• fresh parsley - 1 large bunch;
• bay leaf - 1-2 pcs.;
• salt - 20 g;
• granulated sugar - 20-30 g;
• citric acid - 4 pinches;
• table vinegar (concentration 9%) - 3 tsp.

Cauliflower is washed, divided with a knife into inflorescences. The root crop is peeled, cut into thin slices. Parsley is washed. Garlic cloves are cleaned of the film.

Lavrushka, parsley sprigs, garlic cloves are placed in a washed and sterilized jar. Fill it with vegetable slices.

The contents of the glass container are poured with boiling water. Leave for a quarter of an hour. To prevent the can from bursting during manipulation, it is placed on the blade of a knife. The cutting tool must be metal. Ceramic is not suitable for this purpose.

Water from the can is poured into a saucepan. They put it on fire, add salt, sugar, pepper to the liquid. Mix thoroughly. When the marinade boils, vinegar is poured into it, citric acid is added in powder. Remove the pan from the heat.

Ready marinade is poured into a glass container with chopped vegetable mass. Then the jar is closed with a lid.