Pickled cabbage with beets and instant carrots in jars
Closed preservation for the winter is always a good and profitable option, because if you want a quick snack, you need to set the table, add something tasty and unusual to the bacon all that is needed is to get and open the right jar. Today I want to present you my recipe for pickled cabbage with beets and carrots, which is cooked quickly enough and has a nice pink color due to beets.
Properly cooked cabbage has a mouth-watering aroma, crunches, and is also very tasty. Pickled cabbage easily complements various salads and goes well with side dishes, and having plenty of sharp and sour taste at the same time, it is served separately on the table.
Ingredients:
- cabbage -1.5 kg.;
- beets -1 pc.;
- carrot -1 pc.;
- water - 0.5 l .;
- bay leaf - 1 pc.;
- salt - 1.5 tbsp .;
- peppercorns; -5 pieces.;
- acetic acid 70% -1st tablespoon;
- sugar - 6 tablespoons;
- vegetable oil - 100 g.
How to cook pickled cabbage with beets and carrots
To begin with, we clean the cabbage from bad leaves, then we cut it with large and straws.
We put the vegetables in one large bowl.
Peel the carrots, wash them and three on a coarse grater.
Next we take beets. It is not needed much, 1 piece is enough, but it depends on how rich pink color of cabbage you want. We clean the beets, wash them and three, like carrots. Add the beets to the vegetables.
Cut the cloves of garlic into thin slices.
Add to the bowl and mix all the vegetables, preferably with your hands so that the vegetables let the juice go.
Cooking marinade for cabbage. To do this, pour half a liter of water into the pan, add salt, sugar, sunflower oil, a bay leaf, a couple of peppercorns, a tablespoon of acetic acid.
When the marinade begins to boil, they pour the cabbage.
Then cover tightly and place a press on top, for example, a jar of water.
Now leave the cabbage for 12-14 hours.
Now the cabbage is ready. It needs to be mixed well, and then put in clean jars and covered with lids.
You can store both in the basement and in the refrigerator, but not more than two weeks.
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Lilith
I think your recipe is right for me. Only had to replace 70% vinegar. acid at 9% vinegar.