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Pickled cabbage with beetroot hot pickle with instant vinegar

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290
Kitchen World
Calorie content 113.9 kcal
Portions 3 l.
Cooking time 1 d.
Proteins * 1.2 gr.
Fats * 6.7 g
Carbohydrates* 28.8 g
* per 100 gr. product
Pickled cabbage with beetroot hot pickle with instant vinegar
Content

Marinating cabbage with beets using hot brine and the presence of vinegar in it allows you to get a fragrant and crunchy snack in 1-2 days, unlike cold filling. The cabbage is cut coarsely and does not disassemble into leaves and, when pickled, is colored with beets unevenly - on the outside it becomes burgundy, and only veins remain colored in the middle, which gives the dish a beautiful effect. Despite the hot brine, the taste and beneficial properties of cabbage are completely preserved.

Ingredients

Cooking process

step 1 out of 6
Prepare all the ingredients for pickling cabbage in the amount indicated in the recipe.
step 2 out of 6
From the cabbage, remove the outer leaves and cut the head into 8 longitudinal pieces, leaving the leaves with a part of the stalk. Chop the peeled and washed beets on a coarse grater. Chop the peeled chives into small pieces with a knife.
step 3 out of 6
In any pickling dish, just not metal, compactly place pieces of cabbage, sprinkling it with chopped garlic. Then cover the cabbage with a layer of grated beets and add hot peppers if desired.
step 4 out of 6
Cook the marinade from the amount of pure drinking water, salt, sugar and vegetable oil specified in the recipe. Put laurel leaves in the boiled marinade, cook for 2-3 minutes, then pour vinegar, and turn off the heat immediately.
step 5 out of 6
Pour the hot marinade into a bowl with cabbage and beets. It should cover the vegetables completely.
step 6 out of 6
Place a flat plate and any load on top of the vegetables, as without it, marinating will take longer. Leave the cabbage in the marinade at home temperature for a day. During this time, it will marinate well and the dish can be served. Such cabbage can be stored for several days in the refrigerator under a covered lid, but not for long, otherwise it will turn sour.
Bon Appetit!

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