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Pickled cabbage with beets and garlic hot pickle with instant vinegar

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669
Kitchen World
Calorie content 120.2 kcal
Portions 3 l.
Cooking time 24 hours
Proteins * 1.2 gr.
Fats * 0.1 g
Carbohydrates* 28.8 g
* per 100 gr. product
Pickled cabbage with beets and garlic hot pickle with instant vinegar
Content

Original pickled cabbage with beets. This appetizer will be ready in a day, and will also have a unique pink color, which is certainly not quite usual and in a very new way.

Ingredients

Cooking process

step 1 out of 6
Cut out the stalk of white cabbage and remove the top spoiled leaves.
step 2 out of 6
Cut the head of cabbage into large enough pieces.
step 3 out of 6
We "free" the garlic from the husk and cut into thin slices. We also peel the beets and finely chop them into strips or rub them on a medium grater.
step 4 out of 6
Mix all the prepared ingredients well and transfer them to a clean and dry three-liter jar.
step 5 out of 6
Pour water into a saucepan of a suitable size and add salt, granulated sugar, lavrushka and peppercorns. Boil over medium heat for about 8-10 minutes, pour in vinegar and remove from heat, at the same moment.
step 6 out of 6
Fill the cabbage with beets and garlic with hot brine and leave at room temperature until it cools completely. Then we put it in the refrigerator and store it under a nylon lid. Bon Appetit!

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