Salted cabbage with instant beets. Instant cabbage with beetroot - quick pickling recipes. Step by step pickling process

In a day you will have a delicious cabbage on your table. Snack what you need!

Ingredients

✓ white cabbage - 2 kg;

✓ large beets - 1 pc.;

✓ carrots - 2 pcs.;

✓ garlic - 2-3 cloves.

For marinade:

✓ water - 1 liter;

✓ sugar - 120 g;

✓ vegetable oil - 100 ml;

✓ vinegar 9% - 150 ml;

✓ salt - 2.5 tbsp. l.;

✓ peppercorns - 4-5 pcs.;

✓ bay leaf - 2-3 pcs.

Recipe

Shred the cabbage finely. Peel carrots and beets and grate on a coarse grater.

Peel the garlic and cut into thin petals. Combine cabbage, beets, carrots and garlic, mix everything well.

Put vegetables in a jar. I used a large jar, but you can spread the vegetable mixture into small jars.

Prepare the marinade: pour water into a saucepan, add sugar, salt, bay leaf and pepper. Put the pot on the fire and bring to a boil.

As soon as the mixture boils, add vegetable oil and vinegar. Stir and remove marinade from heat.

Pour hot marinade over vegetable mixture. Leave the jar of cabbage at room temperature until it cools completely.

Then put the jar of cabbage in the refrigerator for 24 hours. Fragrant, crispy cabbage marinated with beets, serve.

I hope you enjoy this quick and delicious cabbage recipe.

Bon appetit!

The recipe interested in its simplicity, even a schoolboy can handle it, so it was decided to cook it. Pickled cabbage with beets is cooked during the day. After a day, you can already eat it, but cabbage picks up its specific piquancy even through the night.

According to the recipe, vinegar goes into the marinade, but I took vinegar essence - 1.5 tablespoons per liter of water. Instead of large beets, I have two smaller ones.

To prepare pickled cabbage with beets, take all the products on the list.

Prepare vegetables. To do this, randomly chop beets, capsicum, garlic.

Cabbage is usually cut into large chunks, but it seems to me that here you can do according to your preferences.

For the marinade, mix salt, sugar in a liter of water, add peppercorns and bay leaf. Bring to a boil until the sugar and salt are completely dissolved. Remove from heat and add vinegar or essence.

Take a convenient marinating container so that it does not burst from hot water. Put cabbage, beets, garlic there.

Pour hot marinade over and mix.

Cover the container with a plate and place the load. At first it may seem that there is not enough liquid, but after a certain time it will become much more. Leave the cabbage in this form at room temperature for about 6-8 hours. Place in refrigerator overnight. Since there is a smell of garlic here, you can cover the container with a lid or put the cabbage in a regular jar and close it.

And the next day, pickled cabbage with beets can be cut into smaller pieces and served.

Bon appetit!