Ingredients for Cooking Pickled Cabbage with Beets and Garlic
- White cabbage 2 kilograms
- Beets 2-3 pieces (small size)
- Garlic 10-12 cloves
- Bay leaf to taste
- Water 1 liter
- Vinegar 9% 100 milliliters
- Sugar 3 tablespoons
- Salt 3 teaspoons
- Cloves to taste (but a little better)
- Coriander to taste
- Ground black pepper or peas to taste
- Main Ingredients: Cabbage, Beets, Garlic
Saucepan, kitchen knife, knife for cleaning vegetables, glass jars, lids, ladle.
Cooking pickled cabbage with beets and garlic:
Step 1: Prepare the cabbage.
Be sure to peel the cabbage from the top leaves, as they are most likely already wilted and are not suitable for food. Also, do not forget to remove the stalk, if this is not done, pickled vegetables will be unpleasantly bitter.
After cleaning, cut the cabbage into four equal parts, and then chop each quarter into medium-sized squares. Especially do not grind.
Step 2: Prepare the beets.
Rinse the beets properly, this is a root crop, it has a lot of earth and sand, and other dirt. Then cut the tails on both sides. Only clean the beets from the skin after washing.
Rinse and peeled beets cut into thin slices. If the vegetables are very small, like mine, then you can even cut them into circles, but more often you first have to divide the beets into two or four parts.
Step 3: Prepare the garlic.
Carefully peel the garlic cloves from the skin, and then simply cut them into thin slices, or, as it is now popularly called, slices.
Step 4: Cook the marinade.
Boil one liter of clean water in a suitable pan, dissolve sugar and salt in it, and add spices to taste: cloves, black pepper and coriander. Stir well and let boil for 1 minutes. Then remove the marinade from the heat and pour the required amount of vinegar into it. Mix well.
Step 5: Marinate the cabbage with beets and garlic.
Prepare glass jars in advance by rinsing them well with soda and sterilizing in any way convenient for you. Do not forget about the covers.
Place slices of raw beets in one layer on the bottom of the prepared cans. Then garlic and a rather thick layer of cabbage. Thus, stack vegetables, alternating between them and always making a layer of cabbage thicker than a layer of beets and garlic.
When the jars are filled with vegetables up to the neck, put one bay leaf in each, and then pour the hot marinade into it.
Immediately after you pour hot marinade over the jars of vegetables, tighten the lids tightly, turn the blanks upside down and leave them like this for several hours until they cool completely.
Step 6: Serve the pickled cabbage with beets and garlic.
Serve pickled cabbage with beets on a festive or ordinary table as a snack or as part of a complex side dish. You can add a little vegetable oil to the vegetables or, if you prefer, mayonnaise. Personally, I adore pickled cabbage with beets just like that, with a slice of bread.
Enjoy your meal!
- Pickled cabbage with beets and garlic does not require any special storage conditions. Put it on other workpieces.
- To prepare the marinade, spring water is best suited, but bottled water purchased at the store will also work. Most importantly, do not use the one that flows from your tap.