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Quick-cooking Georgian pickled cabbage with beets and garlic

0
320
Kitchen World
Calorie content 120.2 kcal
Portions 3 l.
Cooking time 1 d.
Proteins * 1.2 gr.
Fats * 0.1 g
Carbohydrates* 28.8 g
* per 100 gr. product
Quick-cooking Georgian pickled cabbage with beets and garlic
Content

Chopped cabbage is mixed with beets, garlic and placed in jars. Everything is poured with marinade from water, sugar, salt, pepper, bay leaf, vinegar, left to cool completely and sent to storage in the refrigerator. It turns out to be a very tasty, crispy appetizer.

Ingredients

Cooking process

step 1 out of 7
We wash the cabbage well under running water and dry it on a paper towel. Next, remove the upper leaves from it and cut out the stump.
step 2 out of 7
Cut the cabbage into large pieces.
step 3 out of 7
We also wash, peel and cut the beets into thin strips. You can also grate it on a coarse grater. Peel and cut the garlic into thin slices.
step 4 out of 7
We transfer all the vegetables to a separate container, mix them well and transfer them to a three-liter jar.
step 5 out of 7
Now we are preparing the marinade. To do this, pour drinking water into a saucepan, add granulated sugar, salt, black peppercorns and bay leaves to it. Bring to a boil and cook for 10 minutes. Then remove from the burner, take out the bay leaf with pepper and add vinegar.
step 6 out of 7
Fill the cabbage with beets and garlic with hot marinade and let stand until it cools completely. Next, close the jar with a plastic lid and send it to the refrigerator for storage. Cabbage should be pickled for at least a day.
step 7 out of 7
We put the finished appetizer on a plate and serve it to the table with the main dish with a side dish. Bon Appetit!

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