Spicy, spicy-smelling, fresh and pleasantly crispy pickled cabbage slices with beets will become an indispensable treat on the table, and this pickle can not only diversify, but also decorate the daily menu. Every housewife can use the recipe for pickled cabbage with beets that has been proven over the years and experience: the dish is very simple in its composition and will not require much time from you.
Taste Info vegetable snacks
Ingredients
- White cabbage (elastic, fresh and without rot). Take a fork weighing 1.5-2 kg.
- Beetroot (medium size, rich color, no diaper rash) -1 piece.
- Half a small head of garlic.
- For a rich and quick marinade, we take
- One liter of clean, filtered water.
- 3 tablespoons white sugar.
- 3 tablespoons of coarse salt.
- Black peppercorns (can be fragrant) - 10 pieces.
- Bay leaf - 3-4 leaves.
- Half a cup of 9% regular vinegar.
How to cook pickled cabbage with beets
1. In the process of preparing our original Russian snack, we cut the cabbage into large pieces, removing very thick veins. 
2. We cut the beets into thin strips or simply three on a coarse grater. 
3. Cut the peeled and divided garlic cloves lengthwise into several pieces. 
4. Mix all the ingredients thoroughly and gently and put them in a three-liter glass container to marinate. 
5. We make the marinade as follows - pour water into a small enameled saucepan, which is on moderate heat. After it boils, add salt and sugar, add bay leaf and pepper. Boil for 10 minutes, take out the spices and pour in the vinegar, mix. 
6. Cool the marinade and fill it with cabbage. If you pour vegetables with boiling marinade, you need to be very careful, because hot liquid can get on the glass and then the jar will burst right in your hands. To avoid this, use a large spoon that will allow you to slowly pour the marinade. This method will give the jar time to warm up well. 
7. After complete cooling, rearrange the container in the refrigerator, on the lower shelf. Keep in such conditions for exactly a day, after which pickled cabbage with beets can be served seasoned with sunflower oil and spices to your liking.
Cabbage with beets will be stored in the refrigerator, use an airtight container or a jar with a plastic lid for this.
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Recipe number 2. Korean-style purple cabbage with beets
Do you like moderately spicy, moderately sweet, savory and fresh snacks? This pickled cabbage with garlic, carrots and beets will definitely not leave you indifferent! It has everything in moderation: a few spices, no “skew” towards any of the vegetables, and just as much sweetness as vinegar sharpness. Try to make such a "salad" of fresh vegetables, it will amaze you with its tenderness and aroma!
For a whole salad bowl of this dish you will need:
- 1 small fork of cabbage (or half a large one)
- 1 carrot
- 1 beet
- 5-7 cloves of garlic (but you can take a whole head),
- liter of water,
- 2-3 cloves,
- a pinch of cumin
- 1-2 bay leaves,
- 3 tablespoons of sugar (can be with a slide),
- 1 teaspoon salt
- 0.5 cups of any vegetable oil (but it's better to take refined),
- 0.3 cups of vinegar (if you like it spicier - take 0.5 cups).
Korean cabbage recipe step by step with a photo:
Cut the washed cabbage into squares. Large or not - at your discretion, but you still do not need to chop too finely. Discard the stalk (or you can still peel it and give it to the children - let them crunch). 
Wash carrots and beets, peel and grate on a coarse grater. Squeeze out the garlic.
Combine all the vegetables in a large bowl (it is best to take a glass dish with a lid - it will then be convenient to store the salad in the refrigerator in it). 
Pour water into a saucepan, add oil, vinegar, salt and sugar, as well as spices - cloves, cumin and lavrushka. Bring water to a boil. 
Pour boiling marinade over cabbage. 
Korean-style cabbage will be a beautiful purple color, very similar to May rose petals. You can serve it with cutlets, mashed potatoes ... And how good it will go in nature, with grilled sausages and / or barbecue! In addition, it is a good snack for vodka or other strong drinks.
Here is such an appetizer, it is also a Korean salad. It can also be made in winter - but it turns out much tastier from summer, fresh and juicy vegetables. Be sure to try making it while the beds and markets are still bursting with them!
