Georgian pickled cabbage - how to pickle cabbage with beets. A simple recipe for a beautiful and tasty snack.
Georgian-style cabbage turns out to be quite spicy, but at the same time crispy and very tasty. Beets give pickled cabbage a bright color, and spices give it a rich taste and aroma.
Cooking cabbage in Georgian style requires:
- white cabbage, 1 kg.
- celery, 200 gr.
- red beets, 200 gr.
- garlic, 7-8 teeth.
- greens, 100 gr. (tarragon, basil, dill)
- salt, 1 tsp.
- peppercorns
- hot red pepper, to taste.
Brine:
- water, 500 ml.
- vinegar, 500 ml.
- salt, 30 gr.
How to pickle cabbage with beets:
Cut the cabbage into cubes, blanch in boiling water for a couple of minutes, and quickly transfer to cold water.
Chop the garlic and celery, fill them with water, salt and put on fire. When the mixture boils, remove and cool.
Peel the beets and cut them into thin slices (can be slices or slices).
Place layers in a clean enamel bowl: cabbage, beets, seasoning, celery, then repeat the layers.
Pour boiling brine, cover with a clean cloth or paper, leave in a warm place for 2 days. During the cold season, you can leave it right in the kitchen.
Georgian cabbage, prepared at home using this simple recipe, will surprise the most sophisticated gourmets with its taste.When the beautiful and tasty cabbage appetizer is ready, it needs to be moved to the refrigerator. Otherwise it will peroxide.
Categories
- In its own juice (39)
- Mushrooms for the winter (58)
- Freezing (137)
- How to store (154)
Pickling (228)
- Pickled cabbage (16)
- Pickled beets (6)
- Marinated platter (23)
- Pickles (33)
- Pickled tomatoes (33)
- Pickled peppers (23)
Meat for future use (138)
- On a note (20)
- Beverages (213)
- Miscellaneous (136)
- Fish for future use (80)
- Salads (151)
- Sweet preparations (634)
- Pickling-fermentation (166)
- Sauces (59)
- Drying (141)
