Pickled cabbage with beets is not only a bright and beautiful dish, but also a real treasure trove of flavor and nutritional properties, combining the richness of fresh vegetables and the uniqueness of fermentation. This traditional dish has become popular due to its healthy qualities and great flavor, which successfully combines the sour-sweet notes of cabbage and the earthy sweetness of beets.
Cooking pickled cabbage with beets has become a tradition in many families, where each chef-cook brings his or her own unique elements to the recipe.
Ingredients:
- cabbage – 2 kg;
- beets – 300 g
- carrots – 300 g;
- garlic – 10 cloves;
- salt – 2 tbsp;
- sugar – 4 tbsp;
- bay leaf – 3 pcs;
- peppercorns – 15 pcs;
- vegetable oil – 100 ml;
- vinegar 9% – 100 ml;
- water – 500 ml.
Preparation of pickled cabbage with beets:
Cut thin plates of garlic, grate carrots and peeled beets on a coarse grater. Shinkuem thin straw cabbage, mix in a pot with carrots and beets.
In another pot with water pour vegetable oil, pour salt, sugar, add bay leaf, garlic and peppercorns
.
Bring the marinade to a boil, and then pour in the vinegar
. Bring the mixture to a boil again, and then remove from the heat and pour it into the cabbage. Stir the marinade with cabbage, transfer to jars.
Cover the jars with lids and sterilize at 150 degrees for 25 minutes.
After cooling down, you can remove the jars with cabbage and beets in the cellar. It turns out excellent winter salad for every day.
