Quick-to-cook pickled cabbage with beets and carrots in jars

Preparations for the winter

Canned goods for the winter are always a good and cost-effective option, because if you want a quick snack, need to set the table, add something tasty and unusual to the salo—all you need to do is take out and open the right jar. Today I'd like to share with you my recipe for pickled cabbage with beets and carrots, which cooks fairly quickly and has a pleasant pink color thanks to the beets.

Properly prepared cabbage has a delicious aroma, is crunchy, and is incredibly tasty. Pickled cabbage easily complements various salads and side dishes, and, with its satisfyingly tangy and sour flavor, is served on its own.

Ingredients:

cabbage - 1.5 kg;
beetroot -1 pc.;
carrot -1 pc.;
water - 0.5 l.;
bay leaf – 1 pc.;
salt – 1.5 tbsp;
peppercorns; -5 pcs.;
acetic acid 70% - 1 tbsp;
sugar - 6 tbsp;
vegetable oil – 100 g.

How to make pickled cabbage with beets and carrots

First, we clean the cabbage from bad leaves, then wash it and cut it into large strips.

Place the vegetables in one large bowl.

Peel, wash and grate the carrots on a coarse grater.

Next, take the beets. You don't need a lot, just one will do, but it depends on how deep a pink color you want the cabbage to be. Peel, wash, and grate the beets like carrots. Add them to the vegetables.

Peel, wash and grate the beets like carrots

Cut the peeled garlic cloves into thin slices.

Add to the bowl and mix all the vegetables, preferably with your hands, so that the vegetables release their juice.

Mix all the vegetables, preferably with your hands, so that the vegetables release their juices.

Prepare the cabbage marinade. Pour half a liter of water into a saucepan, add salt, sugar, sunflower oil, a bay leaf, a couple of peppercorns, and a tablespoon of vinegar.

When the marinade boils, pour it over the cabbage.

Then we cover the lid tightly and place a press on top, for example, a jar of water.

Cover tightly with a lid and place a press on top, for example, a jar of water

Now we leave the cabbage for 12-14 hours.

Now the cabbage is ready. Mix it well, then place it in clean jars and seal with lids.

then place the cabbage in clean jars and close with lids

You can store it either in the basement or in the refrigerator, but not more than two weeks.