Quick & Easy Pickled Cabbage with Beets

A bright, spicy, appetizing snack — easy and simple! Instant pickled cabbage with beets is served to the table within a day. During this time, it has time to salt well, while remaining juicy and crispy. The preparation process will take only 10 minutes.
cook time: 24h 20 min
Hazel Farrow
Quick & Easy Pickled Cabbage with Beets

Nutrition Facts (per serving)

31
Calories
7g
Carbs
1g
Protein

Ingredients (8 portions)

Basic:

White cabbage 1.5 kg
Beet 1 pc
Garlic 6 clove

For the marinade:

Water 1 l
Salt 2 tbsp
Sugar 4 tbsp
Table vinegar 100 ml
Peppercorns 10 pc
Bay leaf 1 pc

Recipe instructions

Step 1

Step 1
How to make quick-cooking pickled cabbage with beets? Prepare your food. Take cabbage of late, autumn varieties — it is juicier and sweeter. You will need table vinegar, 9%.

Step 2

Step 2
Tear off the top leaves of the cabbage, rinse the head of cabbage and cut it into large pieces, cutting out the stalk. Then cut each piece into squares with a side of 4-5 cm.

Step 3

Step 3
Peel the beets and cut into thin slices. Or bars, it doesn’t matter, it’s only needed for color.

Step 4

Step 4
Peel the garlic. Cut the slices into slices. I have young garlic, I cut whole heads. You can reduce the amount of garlic according to your taste.

Step 5

Step 5
Take a glass or enamel container and place chopped cabbage, beets and garlic in it, alternating. I took the jar. A one and a half liter container held 500 grams of cabbage (I prepared a third of the portion). Do not take utensils made of metal or plastic, especially aluminum — an oxidation reaction may occur upon contact with acid.

Step 6

Step 6
Prepare the marinade. Pour clean cold water into the pan. Add sugar, salt, peppercorns and bay leaf. Place the pan over medium heat and bring the water to a boil. Boil it for 5 minutes until the sugar and salt dissolve. Then remove from heat and pour vinegar into the marinade.

Step 7

Step 7
Pour the hot marinade over the cabbage. Be careful when working with glass so that it does not break. There should be enough liquid to completely cover the cabbage. If you marinate cabbage in a saucepan, cover it with a plate and place a weight on top. Close the jar with a lid. Leave the container on the counter until it cools completely, then put it in the refrigerator.

Step 8

Step 8
After a day, you can serve pickled cabbage with garlic and vinegar to the table. Bon appetit!

Additional rubrics

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