Pickled Cabbage with Beet Petals
Appetizers • Russian
Description
Pickled cabbage with beet petals
Ingredients
- White Cabbage 5 lbs
- Beets 3 pieces
- Red Chili Pepper 1 piece
- Garlic 7 cloves
- Apple Cider Vinegar 5 fl oz
- Vegetable Oil 5 fl oz
- Salt 2 tablespoons
- Sugar 5 oz
- Cloves 7 pieces
- Bay leaves 3 pieces
- Allspice berries 7 pieces
- Water 0 qt
Step-by-Step Guide
Step 1
The specified set of ingredients is based on 1 liter of water and a three-liter jar.
Step 2
Remove the outer leaves from the cabbage, cut it into pieces that fit through the neck of the jar. Wash the vegetables, peel them, and cut the beets into approximately 1x1 cm cubes. Cut each garlic clove in half, or into 3 slices if they are large.
Step 3
If you cut the chili pepper (not whole), remove the seeds and stem.
Step 4
Layer the ingredients in the jar: chili pepper, beets, cabbage, garlic, beets, cabbage, beets, and cover with a cabbage leaf (I cover it after pouring in the vinegar, oil, and 'brine'); pack everything quite tightly.
Step 5
Pour the vinegar over the cabbage, then add the vegetable oil.
Step 6
In a small pot, prepare the brine: water, sugar, salt, bay leaves, cloves, allspice. Bring it to a boil, and once it boils, pour it over the cabbage. The water will immediately start to turn a beautiful dark pink color.
Step 7
Leave the petals to marinate at room temperature for one day, then transfer to the refrigerator for at least another day. So, our petals will be ready in about two days, BUT... the most beautiful flavor and color develop after 7-10 days.
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