Pickled Cabbage with Beetroot
Pickled cabbage with beets is another good way to preserve vegetables for the winter. There are two ways to cook pickled vegetables. The first is to blanch vegetables in salted boiling water, discard, put into jars, pour hot marinade, cover with a nylon cover, keep it warm for 2 days, then put it in the cold. I did not dare, I was afraid that my workpieces would not stand until spring, so I decided to close the cans by method number two, that is, with boiling and sterilization. I note that this recipe for pickled cabbage without sugar and without oil - the preparations are universal, they can be used to prepare the first dish or seasoned and served with a garnish.
- Time for preparing: 1 hour
- Amount: 3 cans of 0.45 L each
Ingredients for Pickled Cabbage with Beetroot
- 1 kg of white cabbage;
- 250 g beets;
- 120 g celery;
- 5 cloves of garlic;
- 50 g of cilantro.
- 0.5 l of water;
- 0.5 l of wine vinegar;
- 25 g of salt;
- bay leaf, coriander, grains of pepper.
The method of preparation of pickled cabbage with beets
Head of cabbage (later varieties are better suited for harvesting) we clean from damaged leaves, cut in half, remove the stump.
Then chop the cabbage in very thin strips. To do this, any device is suitable - a food processor, a shredder for vegetables in Korean or an ordinary board and a sharp knife with a wide blade.
Next, cut the stems and greens of celery. Instead of stem celery, you can take the root. The root must be peeled and cut into thin strips or rubbed on a coarse grater.
Beetroot thoroughly with a brush, peel. Cut the beets thinly, add to the pan.
Now add sliced cloves of garlic and finely chopped cilantro. If you don't like the taste of cilantro, replace it with parsley.
We mix the vegetables and you can cook the marinade fill.
We prepare marinade filling for cabbage. Pour water and vinegar into the pan, pour salt, put a few bay leaves, a teaspoon of pepper grains, and a teaspoon of coriander seeds.
Bring the marinade to a boil, mix to completely dissolve the salt.
We pour the marinade pouring directly into the pot onto the vegetables, put everything together on the stove, bring to a boil.
Boil for 10 minutes, remove the pan from the heat.
Banks and lids for the workpiece are thoroughly washed in a solution of soda, rinsed with clean water. We place the jars in the oven, heat to a temperature of 120 degrees, dry for 5 minutes.
We lay out the hot vegetables with marinade in dry jars, close the lids.
In a container for sterilization we put a piece of cotton cloth, put the cans on the cloth, pour hot water (temperature 40-50 degrees). We sterilize jars with a capacity of 450 g for 12-15 minutes.
We close the sterilized canned food tightly with lids, turn it upside down.
After cooling, we remove the pickled cabbage with beets for storage in a cool, dark pantry.
Pickled cabbage is not only a delicious side dish for meat. With such a cabbage, you can also cook delicious borsch.
Pickled cabbage with beets is ready. Enjoy your meal!