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Cabbage with beets for the winter

0
1129
Kitchen Russian
Calorie content 33 kcal
Portions 6 port.
Cooking time 7 days
Proteins * 0.4 gr.
Fats * gr.
Carbohydrates* 7.8 g
* per 100 gr. product
Cabbage with beets for the winter
Content

An appetizer of beets and cabbage in large pieces turns out to be crispy and sweet and sour, harmonizes well with side dishes of boiled potatoes in their skins or tender mashed potatoes.

Ingredients

Cooking process

step 1 out of 8
Remove the top dried leaves from the cabbage, cut the head of cabbage into four parts. Remove the stump. Cut the cabbage into chunks large enough to fit in the jar.
step 2 out of 8
Peel juicy beets, cut into large pieces.
step 3 out of 8
Peel the carrots, wash and cut into slices.
step 4 out of 8
Remove the husk from the garlic and cut it into medium slices.
step 5 out of 8
Put all the chopped vegetables into jars in dense layers, alternating one vegetables with others. The very first and last layers should contain beets with carrots, garlic.
step 6 out of 8
For the marinade in an enamel saucepan, mix water, granulated sugar and salt, spices. Bring to a boil and cook for 6-8 minutes. over low heat, add vinegar at the end. Turn off the marinade, cool until hot.
step 7 out of 8
Pour brine into the jars to the top, close with nylon lids and leave to cool.
step 8 out of 8
Transfer the jars to a refrigerator, cellar or basement with a consistently cool temperature. The appetizer is ready in a week.

Bon Appetit!

 

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