Pickled cabbage with beets
Источник фото: https://ru.123rf.com/profile_madeleinesteinbach
I was interested in the recipe for its simplicity; even a schoolboy could handle it, so it was decided to cook it.
Pickled cabbage with beets is prepared within 24 hours. After a day you can already eat it, but cabbage gains its specific piquancy after another night.
According to the recipe, vinegar is used in the marinade, but I took vinegar essence - 1.5 tablespoons per liter of water. Instead of large beets, I have two smaller ones. To prepare daily pickled cabbage with beets, take all the products on the list.
Ингредиенты
White cabbage - 1.5 kg
Beetroot - 1 pc.
Garlic - 0.5 heads
Hot pepper - to taste
Marinade:
Bay leaf - 2 pcs.
Peppercorns - 10-15 pcs.
Sugar - 3 tbsp. (without slide)
Salt - 3 tbsp. (without slide)
Vinegar 9% - 0.5 cups
Water - 1 l
Рецепт
1. Prepare vegetables. To do this, chop beets, capsicums, and garlic at random.
2. Cabbage is usually cut into large slices, but it seems to me that here you can do it according to your preferences.
3. For the marinade, mix salt, sugar in a liter of water, add peppercorns and bay leaf. Bring to a boil until the sugar and salt dissolve completely. Remove from heat and add vinegar or essence.
4. Take a convenient container for marinating so that it does not burst from hot water. Place cabbage, beets, and garlic there.
5. Pour in the hot marinade and stir.
6. Cover the container with a plate and place the weight. At first it may seem that there is not enough liquid, but after a certain time it will become much more. Leave the cabbage in this form at room temperature for about 6-8 hours. Place in the refrigerator overnight. Since the smell of garlic is present here, the container can be covered with a lid or the cabbage can be transferred to a regular jar and closed.
7. And the next day, pickled cabbage with beets can be cut into smaller pieces and served.
8. Bon appetit!