Pickled cabbage with beets is one of the many appetizers that are easy to prepare. The ingredients for the recipe are always on the kitchen shelves, they are more than available, and the result is always amazing.
A big plus of the snack is that it can be served both with meat, poultry, fish, and with cereals, potatoes, pasta, etc. Cabbage can stand ready-made for about five days or more.
You can add chili and garlic to the marinade to make a sparkling snack. If young seasonal vegetables from the garden are available to you, be sure to use them.
Ingredients:
White cabbage - 300 g
Beets - 150 g
Carrots - 60 g
Salt - 1 tsp
Water - 0.5 l
Sugar - 0.5 tablespoons
Vinegar 9% - 2 tablespoons
Bay leaf - 1 pc.
Vegetable oil - 50 ml
Mustard seeds - 1 tsp
Description of the cooking process:
1. Prepare all the required ingredients according to the list.
2. Choose medium-sized beets and carrots, young vegetables are the most ideal option. Clean and wash, dry.
3. Vegetables should be chopped quite coarsely, you do not need to grind, carrots - in circles, beets - in plates. If desired, you can add garlic here, it will give a pleasant shade of taste.
4. Cut the cabbage into large petals, first remove the top leaves from the head and discard them.
5. Next, you need to prepare the container, an excellent choice would be a glass jar, which must first be washed well. Fill it with prepared vegetables to the very top with layers - carrots, beets, cabbage. Shake the full container several times so that the vegetables lay closer to each other.
6. The most important thing left is to prepare the marinade. Boil half a liter of clean filtered water in a saucepan, add salt, sugar, mustard seeds, add vinegar, oil. Throw in bay leaves as well. You can add cloves, allspice, any set of herbs and spices you like. Boil the marinade for a couple of minutes and pour into a jar.
7. Leave the cabbage at room temperature until it cools down, then refrigerate.
8. After a day, you can take a sample.
Bon Appetit!
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