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Pickled cabbage with beets and horseradish

0
750
Kitchen World
Calorie content 108 kcal
Portions 3 l.
Cooking time 20 minutes.
Proteins * 1.7 gr.
Fats * 0.2 g
Carbohydrates* 25.1 g
* per 100 gr. product
Pickled cabbage with beets and horseradish
Content

A recipe for those who love savory snacks. Cabbage in combination with horseradish and spices turns out to be crispy, juicy, piquant. Such a blank is perfect for both a family and a festive table. It should be borne in mind that pickling vegetables will take at least a day.

Ingredients

Cooking process

step 1 out of 5
Remove the top leaves from the cabbage head. We wash the head of cabbage, dry it and cut it into small thin squares.
step 2 out of 5
We clean the beets, wash, dry and cut into thin long cubes or rub on a Korean grater. We do the same with horseradish root. Peel the garlic and cut into thin slices.
step 3 out of 5
In a wide bowl, mix all the prepared vegetables, mix together. Put the resulting mixture in a three-liter jar, seal it with your hands.
step 4 out of 5
To prepare the marinade, put salt, sugar, pepper and bay leaf in the water. Bring the marinade to a boil, boil for ten minutes, pour in the vinegar, mix and remove from the stove. We take out the bay leaf. Fill the vegetable mixture in a jar with the cooked hot marinade. Close the lid, let it cool and put it in the refrigerator for a day.
step 5 out of 5
After the specified time, the cabbage can be served. We store the workpiece in the refrigerator closed.
Bon Appetit!

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