Pickled cabbage with carrots and beets

Content

1 Popular recipes
2 It is important to know

In winter, people experience a lack of vitamins, from which they often get sick. At this time, cabbage should appear on the table almost every day. It has already been proven that in a fresh white vegetable, nutrients and vitamins, including vitamin C, decrease during the keeping process. But in salty, sauerkraut or pickled cabbage with carrots and beets in abundance. Vitamin C (ascorbic acid) becomes even more. It is not for nothing that cabbage preparations are called northern lemon.

Marinating cabbage is not at all difficult; even a novice hostess can do this. All ingredients are readily available, and the blanks are perfectly stored throughout the winter. We will share some options for pickling cabbage so that you always have vitamins on your table.

Popular recipes

Cabbage marinated with beets and carrots is one of the favorite preparations of Russian housewives, so there are many options.

We bring to your attention several recipes.

Recipe number 1

You will need to prepare:

1 kg 500 grams of white cabbage;
one large beet;
two carrots;
a few cloves of garlic;
sunflower oil (preferably refined) - 125 ml;
salt - 60 grams;
granulated sugar - half a glass;
water - 1 liter;
table vinegar - 150 ml;
lavrushka - 3 leaves;
allspice or coriander - at will and taste preferences.

Advice! For the marinade, it is undesirable to use tap water because of the chlorine content in it, and the salt should be taken not iodized.

Cooking method

After peeling and rinsing vegetables in cold water, slicing follows. We cut the cabbage into large checkers, and to chop the beets and carrots we use a grater with large cells. Cut the garlic into thin slices.
We put vegetables in layers in a sterilized jar. Its volume depends on your choice, although small jars are always more convenient. The bottom layer is cabbage, then carrots, beets and garlic. Put a bay leaf on the very top and, if desired, allspice with peas or coriander. 3

Attention! The vegetables in the jar must be tamped.

We cook the fill:

pour water into a saucepan;
as soon as it boils, add salt and granulated sugar, boil for 2 minutes;
after turning off, pour in table vinegar.

Immediately pour the marinade into the cabbage with beets and carrots. Pour 2 tablespoons of sunflower oil into each jar.

Roll up with steamed tin or screw lids. You can eat pickled cabbage in a week. You can store the workpiece for the winter in the refrigerator or cellar.

Recipe number 2

To prepare pickled cabbage with beets and carrots, we need to prepare the following ingredients:

a head of cabbage for 2 kg;
beets and carrots - one at a time;
garlic 3 or 4 cloves.

We will prepare the marinade on the basis of a liter of water, adding:

sunflower oil - 250 ml;
table vinegar - 125 ml;
granulated sugar - 1 glass;
salt 60 grams.

Cooking rules

According to the recipe, cabbage is cut into 2x3 cm pieces, carrots are cut into slices. Beets and garlic - in thin slices.
Marinate the cabbage in a saucepan. We put vegetables in layers. There should be cabbage at the very top. We compact the layers before pouring.
Pour the contents of the pan with hot marinade and put oppression on top.
After the brine has cooled, store the vegetables in the refrigerator, arranged in jars.

Important! For pickling we take cabbage with white leaves, the varieties "Slava", "Sibiryachka", "Gift" and others are best suited.

After three days, you can make borscht or delicious vitamin salads from pickled vegetables.

Recipe - Quick Cabbage

It often happens that pickled cabbage needs to be received before the arrival of guests. According to the following recipe, you can marinate vegetables in a few hours.

In addition, a minimum of products is required:

cabbage - 0.4 kg;
carrots and beets one at a time;
garlic - 5 cloves;
sunflower oil - 50 ml;
black pepper - 6-7 peas;
vinegar 9% - 30 ml;
salt - 15 grams;
sugar - 1 teaspoon.

So, marinate the cabbage. We rub the vegetables on a Korean grater, and finely chop the cabbage. Cut the garlic cloves into slices.

First we spread the cabbage, then the carrots, beets and garlic.

Stir the vegetables (do not grind!) And put them in a sterile jar to the very top.

In a clean saucepan, cook the filling from the ingredients specified in the recipe. Immediately, as soon as the marinade boils, pour it into a jar.

When the filling has cooled down, the vegetables are ready to be consumed. Although, of course, the beets need to be marinated longer, so the color and taste after a few hours will not yet be saturated.

You can make a vinaigrette from pickled cabbage or just a salad by adding onions. Enjoy your meal!

It is important to know

If you want to get delicious pickled cabbage with carrots and beets, heed our advice:

For marinating, use glass, enamel or wood dishes. But aluminum containers are not suitable for these purposes, since the metal interacts with acid, rendering the workpiece unusable.
There is always a small amount of marinade left after pouring. It does not need to be poured, as it will have to be topped up in jars so that the cabbage is not opened.
If you like pickled vegetables with sweet bell pepper, then you need to take into account that the workpiece will sweeten.
We recommend putting pickled vegetables into small jars, as an open piece can be stored in the refrigerator for up to 7 days.

You can use any pickling option, add your own "Raisins" and make healthy, vitamin preparations for the winter. By the way, pickled vegetables can be used not only for salads and borscht, but also for making pies and dumplings.

Recipe for cabbage marinated with beets and carrots