Beet-Pickled Cabbage Delight

Bright, beautiful, juicy and crispy pickled cabbage! Cabbage Pilyuska with beets is a simple, inexpensive and quick-to-prepare dish made from white cabbage. The addition of beets gives cabbage a beautiful color. It can be served as an addition to any dish or as an independent snack.
cook time: 72h 30 min
Owen Truitt
Beet-Pickled Cabbage Delight

Nutrition Facts (per serving)

43
Calories
2g
Fat
7g
Carbs
1g
Protein

Ingredients (10 portions)

Basic:

Garlic 50 g
Salt 2 tbsp
Sugar 50 g
Water 1 l
Bay leaf 3 pc
Beet 400 g
Carrot 200 g
White cabbage 1.5 kg
Table vinegar (9%) 150 ml
Vegetable oil 3 tbsp
Peppercorns 10 pc

Recipe instructions

Step 1

Step 1
How to make Pilyuska cabbage with beets? Prepare your food. Few ingredients are required and they are available, and during the harvest season they are also cheap and juicy.

Step 2

Step 2
Peel white cabbage from the top dry leaves, cut the head of cabbage into two parts, remove the stalk. Then cut the cabbage into small squares (about three by three centimeters in size) or such large pieces that it will be convenient to put them in jars.

Step 3

Step 3
Wash the carrots, peel and cut into thin strips or small cubes.

Step 4

Step 4
Wash the beets, peel and cut them in the same way as carrots.

Step 5

Step 5
Peel the garlic cloves and cut into thin slices.

Step 6

Step 6
Prepare the marinade. How to make a marinade? Pour water into the pan, add salt, sugar, bay leaf, peppercorns. Place the pan with the marinade over medium heat. When the marinade boils, pour in the vinegar, bring the marinade to a boil again and turn off the heat. Let the marinade cool completely.

Step 7

Step 7
Place the chopped vegetables in sterile jars in layers, alternating them with each other. Place vegetables tightly up to the neck of the jar. Pour the marinade over the cabbage until it is completely covered with liquid. Pour a tablespoon of vegetable oil on top of each jar. Cover the jars with nylon lids, but not tightly.

Step 8

Step 8
Leave the jars at room temperature for 3 days (the temperature should be between +15 and + 21, it is better to put the jar in a dry cabinet). Then close the jars tightly and store them in a cool place. Or you can serve it right away, the cabbage is ready. But before serving it is better to cool it, then it will taste better. Bon appetit!

Additional rubrics

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