Pickled Cabbage with Beets

Beetroot pickled cabbage is another good way to preserve vegetables for the winter. I found this recipe by chance, leafing through my cookbook in search of original sauerkraut. There are two ways to cook pickled vegetables. The first is to blanch the vegetables in salted boiling water, discard on a sieve, put in jars, pour hot marinade, close the capron lid, keep warm for 2 days, then remove in cold. I did not dare, I was afraid that my workpieces would not stand until spring, so I decided to close the cans using method two, that is, with boiling and sterilization. It turned out great, taste and color remain unchanged, the banks do not explode. I will note that this recipe for pickled cabbage without sugar and without oil - the blanks are universal, they can be used for the preparation of the first dish or spiced up and serve to the garnish.

Cooking time: 1 hour
Quantity: 3 cans of 0.45 l

Ingredients for pickled cabbage with beets

1 kg of white cabbage;
250 g of beets;
120 g celery;
5 cloves of garlic;
50 g cilantro.

For marinade filling:

0.5 l of water;
0, 5 l of wine vinegar;
25 g of salt;
bay leaf, coriander, pepper grains.

Method of cooking marinated cabbage with beet

A head of cabbage (late varieties are better suited for harvesting) we clean from damaged leaves, cut them in half, remove the stalk.

Then shred the cabbage with very thin strips. To do this, fit any fixtures - a food processor, a shredder for vegetables in Korean or plain board and a sharp knife with a wide blade.

Next, we cut the stalks and celery greens. Instead of stem celery, you can take the root. The root should be peeled and cut into thin strips or rubbed on a large grater.

The beets are thoroughly washed with a brush, peeled from the peel. Cut the beets thinly, add to the pan.

Now add chopped garlic cloves and finely chopped cilantro. If you don't like cilantro, replace it with parsley.

Stir the vegetables and you can cook the marinade.

Cooking marinade for cabbage. Pour water and vinegar into a saucepan, add salt, put a few bay leaves, a teaspoon of pepper seeds, and a teaspoon of coriander seeds. Bring marinade to a boil, stir until salt is completely dissolved.

Pour the marinade pouring directly into the pan on the vegetables, put everything on the stove together, bring to a boil.

Boil 10 minutes, remove the pan from the fire.

Banks and lids for preparation are carefully washed in soda solution, rinsed with clean water. Place the jars in the oven, heat to a temperature of 120 degrees, dry for 5 minutes.

Spread hot vegetables with marinade in dry jars, close the lids.

In a container for sterilization we put a piece of cotton fabric, put cans on the fabric, pour in hot water (temperature 40-50 degrees). Sterilize jars with a capacity of 450 g for 12-15 minutes.

Sterilized canned food close tightly lids, turn upside down.

After cooling, remove the pickled cabbage with beets for storage in a cool, dark pantry.