Quick recipes for pickled cabbage and beets for the winter, with and without vinegar

No feast is complete without dishes featuring pickled cabbage. But the most popular spicy treat is pickled cabbage with beets. This preparation is especially relevant in winter, when the body acutely senses a lack of vitamins, which are found in vegetable components. The variety of recipes offered will help you not only choose the most delicious way to prepare cabbage but also saturate your body with beneficial nutrients.

Composition and benefits of cabbage and beets

Pickled cabbage, when paired with beets, changes its appearance—it becomes red and more appetizing. Cabbage is rich in plant-based fiber, a full spectrum of vitamins, and macro- and micronutrients.

This is why white cabbage, whether pickled or fermented, is so beneficial for the human body. Cabbage strengthens the immune system, improves intestinal function, and, most importantly, prevents vitamin deficiencies.

Beets, when added to the dish, not only help remove toxic substances from the body, but also, when consumed regularly, stop the growth of cancer cells.

The vegetable, which contains all kinds of minerals and vitamins, gives the pickled preparation a special zest.

Prepare the main ingredients

Even though the vegetable ingredients are marinated in hot brine, their nutritional value and flavor are still preserved. This is especially true because each recipe is based on precise proportions and a careful selection of ingredients.

For example, beets must be dark burgundy in color and sweet in taste. So-called "marinated" beets are not suitable for pickling. fodder beet – firm, with tough, whitish veins. It's best to use vegetables straight from the garden or, at a pinch, bought at the market.

Beets for pickling for the winter The cabbage is peeled, washed, cut, or grated using a coarse grater. The cabbage is also first washed under running water, then cleaned by removing any unwanted or damaged leaves. Then, the vegetable is cut into large pieces for shredding.

According to the classic recipe, the following ingredients are used to make the marinade: boiled water, oil, vinegar (9%), salt and sugar.

Fill an enamel container with the required amount of water, adding salt and sugar. Once it boils, add the oil. After the allotted time, add vinegar and spices to the brine. Place the vegetables in a pre-sterilized container and pour the marinade over them. After a few hours, the appetizer is ready.

Recipes for winter preparations

Thanks to the multitude of recipes available for preparing pickled cabbage, every cook has not only the opportunity to choose how to prepare the appetizers themselves, but also the chance to get creative with this or that dish.

Cauliflower with beets

Ingredients:

1. Vegetable - half of a fruit.
2. Beet root vegetable.
3. Garlic – 3 heads.
4. Butter – 1 cup.
5. Extra non-iodized salt – 120 grams.
6. Sugar – 90 grams.
7. Lemon – 1 teaspoon.
8. Pepper – to taste.
9. A bunch of parsley.

Method of preparation:

1. Pour water into a container, add lemon juice, and add the cauliflower florets. Once boiling, simmer for about three minutes.
2. Place the garlic, parsley, sliced ​​beets, and boiled florets in a prepared container. Lightly compact all ingredients and pour the brine over them. Set the prepared vegetables aside for half an hour to marinate.
3. Then add sugar, pepper, and salt to the container with the contents. After 30 minutes, drain the liquid from the container with the vegetables, bring it to a boil, and pour it back in. Top with oil and vinegar, and seal the container tightly.

Korean-style pieces

Ingredients:

• half a head of white cabbage;
• beets – 2 roots (large);
• carrots – 2 pieces;
• bay leaf – 2 leaves;
• salt, sugar – 90 grams each;
• garlic – 4 cloves;
• pepper (peas) – 1 teaspoon;
• vinegar (9%) – 100 milliliters;
• water - a liter.

Directions: Cut the cabbage into large slices and layer them in a prepared container, alternating with bay leaves and peppercorns. Top with thinly but coarsely shredded vegetables—carrots and beets—followed by a layer of chopped garlic. Continue layering vegetables and spices in this order. The final layer should be cabbage.

Pour a pre-prepared marinade of sugar, salt, and vinegar over the ingredients in the container. Place a press on top and set aside. The cabbage should marinate for a short time, about 4-5 hours. Then, divide the so-called semi-finished product into jars, pour the marinade over them, and store in a cooler place, covered. After 24 hours, the cabbage is ready to eat.

With carrots

Ingredients:

• cabbage fruit – 1.5 kilograms;
• beet – 1 piece (large);
• carrots – 2 pieces;
• garlic – to taste;
• oil (refined) – ¾ cup;
• extra salt, non-iodized – 2 tablespoons;
• sugar – 0.5 cups;
• vinegar – ¾ cup;
• bay leaf, pepper, coriander – to taste;
• water – 1 liter.

Directions: Chop the cabbage into squares. Grate the carrots and beets using a coarse grater. Cut the garlic into wedges. Layer the vegetables in a deep bowl—cabbage, carrots, beets, and garlic. Evenly sprinkle the bay leaf, peppercorns, and coriander on top.

Important! The stacked vegetables must be compacted.

Pour the marinade prepared with water, salt, sugar, and vinegar, boiling on the stove for 2 minutes, over the vegetables. Add a little oil to each jar. Then, seal the cabbage appetizer with lids and store in a cool place. After 7 days, the cabbage will be ready for the winter season!

In Gurian

Ingredients:

• cabbage head - 3 kilograms;
• red root vegetable – 1.5 kilograms;
• a bunch of celery;
• garlic – 2 heads;
• hot pepper – 3 pods;
• extra salt, non-iodized – 120 grams;
• water – 2 liters.

Important! This classic recipe does not call for vinegar or granulated sugar. All vegetables are fermented.

Preparation: Cool the brine made from water and salt. Layer the brine in a separate container for fermenting vegetables: sliced ​​beets, cut cabbage heads (with the stems still attached), mixed and finely chopped celery, pepper, and garlic. Pour in the brine and press down on the vegetables with a lid with a weight on top. After three days, drain some of the brine, dissolve a spoonful of salt in it, and add it to the cabbage. After two days, remove the container with the so-called semi-finished product from the room and place it in a cool place.

With horseradish

Ingredients:

• cabbage head - 1.5 kilograms;
• aromatic horseradish – 30 grams;
• beet root vegetable.

Ingredients for the marinade:

• extra non-iodized salt – 1.5 tablespoons;
• sugar – 4 tablespoons;
• vinegar (70%) – 15 milliliters;
• bay leaf – 1 leaf;
• pepper (peas), cloves – to taste.

Method of preparation:

1. Cut the cabbage into squares. Grate the beetroot using a coarse grater. Cut the peeled horseradish into long pieces.
2. Place the vegetables in the jars, compacting each layer in the following order: cabbage, beetroot, horseradish. Pour the marinade, made from salt, sugar, and spices, over the vegetables to the top of the jars, adding vinegar after boiling. Cook the marinade for about 5 minutes.
3. Sealed preparations should be kept at home for several days, and then hidden in a cooler place for the winter.

With apples

Ingredients:

• cabbage head - 1.5 kilograms;
• beet root vegetable – 500 grams;
• apples – 350 grams;
• granulated sugar – 1 cup;
• table salt – 60 grams;
• vinegar – ¾ cup;
• head of garlic;
• laurel – 4 leaves;
• pepper (peas) – 1 teaspoon.

Directions: Cut the cabbage and beets into large pieces, and the apples into wedges. Fill a saucepan with water, sugar, and salt, and bring the marinade to a boil. Place the vegetable ingredients and seasonings in the bottoms of prepared jars in the following order: garlic mixed with bay leaves and peppercorns, beetroot, apples, cabbage pieces, and vinegar. Top with the marinade, seal with lids, and store in a cool place.

With tomatoes

It is recommended to marinate early cabbage heads with tomatoes.

Ingredients:

• cabbage – 10 kilograms;
• tomatoes – 5 kilograms;
• cherry and currant leaves;
• dill and celery - a bunch of each;
• granulated sugar - a glass;
• salt – 60 milligrams;
• vinegar - 30 milligrams for each jar.

Directions: Place the chopped cabbage leaves and whole tomatoes in jars. Then cover the vegetables with currant and cherry leaves. Top with finely chopped dill and celery. Pour in a boiling marinade made from water, sugar, and salt. Pour vinegar into each jar. Seal the jars and store them until winter, perhaps in a cellar.

With pepper and garlic

The preserves will be piquant and spicy if you add bell pepper to it.

Ingredients:

• cabbage head;
• bell pepper – 2 pieces;
• salt – 1 tablespoon;
• vinegar – 0.5 cups;
• butter – 0.5 cups;
• water.

Preparation: Chop the cabbage and bell pepper into pieces and blend in a blender. After 25 minutes of cooking, boiling salted water with vinegar and oil will become a marinade, which will be poured over the above-mentioned vegetable ingredients, placed in jars.

Without using vinegar

This delicious preserve can be made without vinegar. Fresh currant juice can be substituted.

Ingredients:

• head of cabbage;
• beetroot;
• garlic – 1 head;
• currant juice – 0.5 cup;
• salt – 1 tablespoon;
• pepper (allspice) – to taste;
• water.

Method of preparation: This quick appetizer requires finely chopping the cabbage and beets. Once the chopped vegetables are prepared, they are placed in jars. The vegetables are seasoned with a marinade made from currant juice, salt, and pepper. The marinated ingredients are then left to rest for 24 hours, and the cabbage is ready.

With added garlic in jars

Canned cabbage preserves for the winter will become more piquant if you add garlic to them.

Ingredients:

• cabbage head;
• beet root vegetable;
• carrots – 3 pieces;
• garlic – 2 heads;
• salt – 1.5 tablespoons;
• vinegar – ¼ cup;
• bay leaf and pepper (allspice) - to taste;
• water.

Directions: Cut the cabbage, beetroot, and carrot into strips, place in a bowl, and season with finely chopped garlic. Boil the marinade, consisting of water, salt, vinegar, peppercorns, and bay leaf, for half an hour, and pour it over the vegetables, which have been transferred from the bowl into jars up to the neck. Seal the glass jars with lids and store in a cooler place.

In large pieces in brine

Cabbage pickling using grandma's method is considered delicious by many cooks and housewives.

Ingredients:

• cabbage head;
• beetroot;
• salt – 0.5 teaspoon;
• sugar – 1 tablespoon;
• vinegar – 2 tablespoons;
• horseradish and pepper (black) - to taste;
• water.

Directions: Chop the beetroot and cabbage into large pieces and arrange in a glass container. Pour boiling marinade over the beetroot and cabbage, consisting of salt, granulated sugar, vinegar, water, horseradish, and pepper. Seal with lids and refrigerate.

Juicy pickled cabbage

Preparing pickled cabbage for the winter is quite simple.

Ingredients:

• cabbage head;
• pepper (bell) – 2 pieces;
• salt and vinegar – to taste;
• butter;
• water.

Method of preparation:

1. Finely chop the peeled cabbage heads and bell pepper, distribute into jars and fill with marinade.
2. Before salting the vegetables, you need to make a marinade. Bring water with vinegar, oil, and salt to a boil and continue simmering the so-called brine for about 20 minutes.

Traditional recipe for pickled early cabbage

Ingredients:

• cabbage fruit;
• carrot;
• seasonings and salt – according to taste preferences;
• water.

Directions: Arrange shredded cabbage pieces and finely grated carrots in glass containers. Fill the jars with boiling water. Drain the liquid, add salt and spices, and simmer for about 30 minutes. Pour the brine over the vegetables and seal with lids.

Storage rules

To ensure long-term storage of cabbage preserves, sterilization and airtight sealing of jars with lids are essential. However, according to experienced chefs, the only way to guarantee 100% shelf life is to store the dish in a cool, cool place: 15°C or below.