Instant pickled cabbage with beets and carrots in jars

My recipe with photos will help you quickly and tasty marinate cabbage with carrots and beets, revealing step by step all the stages of preparing this dish.

How to pickle instant cabbage with beets

In order to make such a preparation we will use white cabbage. The total weight of my vegetable is 1.5 kilograms. After the top contaminated leaves are removed and the stalk is removed, the net weight will remain 1.1 kilograms.

Finely chop the cabbage. It is very convenient to use a knife with two blades for slicing, designed specifically for chopping cabbage. Place the cuts into a large saucepan.

We clean and grate one large carrot on a coarse grater. Add it to the cabbage.

Beet. I took quite a bit of it, literally 60-70 grams. The root vegetable also needs to be grated on a coarse grater and added to the rest of the vegetables.The amount of beets depends on what color of cabbage you want to get. For a pink color you will need very little of this vegetable, and for a more saturated shade - a little more, 150 grams.

Peel half a large head of garlic and cut each clove into thin slices. Add to the pan with vegetables.

Mix cabbage, carrots, beets and garlic.

Cook the marinade. For this volume of cabbage we need 500 milliliters of water. Pour water into a saucepan and add the remaining ingredients for the marinade:

• salt – 1.5 tablespoons (without a slide);
• granulated sugar - 6 tablespoons (without a slide);
• ¼ cup vegetable oil
• 1 bay leaf;
• 5-6 black peppercorns;
• vinegar essence 70% - 1 tablespoon.

If you have more cabbage, then increase the amount of marinade in proportion to its volume.

Pour boiling brine over the vegetables and mix thoroughly. Don’t be afraid to pour boiling water into the cabbage, it won’t lose its crispness.

Cover the vegetables with a plate of a suitable size and place pressure on it. As oppression, you can quite easily use a jar filled with water.

Cover the saucepan with a lid and leave it at room temperature for 12-14 hours.

The finished cabbage marinated with beets and carrots is mixed and placed in clean jars, which we close with lids.

This product should be stored in the main compartment of the refrigerator or in the cold for no more than two weeks.

This is how you can easily and simply prepare quick-cooking pickled cabbage. Cabbage marinated with beets and carrots tastes moderately spicy, sweetish, and its pink color distinguishes it from ordinary pickled cabbage.