Pickled Cabbage with Beets
Sauces and Marinades • Russian
Description
Pickled cabbage with beets
Ingredients
- White Cabbage 5 lbs
- Carrot 2 pieces
- Yellow Beets 2 pieces
- Garlic 10 cloves
- Water 0 qt
- Sugar 1 tablespoon
- Vinegar essence 1 tablespoon
- Salt 3 tablespoons
- Green peppercorns 1 teaspoon
Step-by-Step Guide
Step 1
First, prepare the marinade for the cabbage. In a small pot, pour in 1.5 liters of water and bring it to a boil over heat. Add sugar, vinegar, and salt to the boiling water. Stir well until the sugar dissolves and then turn off the heat. Set aside to cool.
Step 2
Peel the carrots and slice them into small rounds.
Step 3
Peel the small red beets (the redder, the better) and slice them into small rounds.
Step 4
Peel the garlic cloves. If the cloves are large, cut them in half lengthwise.
Step 5
Cut the white cabbage into 8–10 small pieces, including the core if desired.
Step 6
In a pot, layer the sliced vegetables. Start with the pieces of cabbage.
Step 7
On top of the cabbage, layer the sliced carrots and beets.
Step 8
Add the sliced garlic and black peppercorns, then another layer of cabbage with carrots and beets. Alternate layering until all the vegetables are used.
Step 9
Pour the marinade over all the vegetables.
Step 10
Press down with a weight and set aside for 4–7 days.
Step 11
After a couple of days, the cabbage will be ready; you can transfer it to jars and store it in the refrigerator.
Step 12
Before serving, cut the cabbage into small pieces.
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