Spicy cabbage with beets: harvesting at home
Pickled and pickled vegetables are the simplest and most popular options for harvesting fruits for the autumn-spring period, so recipes for cooking dishes from beets and cabbage (including spicy) will certainly interest every housewife. Given the wide variety of all possible options, it is worth considering several of the most common at once.
Selection and preparation of ingredients
Whatever the recipe, the main ingredients for each of them will beets and cabbage, which means that these vegetables should be given special attention when choosing. Of course, the acquired fruits should not have rotten places or other signs of the development of diseases or pest activity. Most often, the best option is fully ripened vegetables prepared for the winter soon after harvesting from the garden.
As for auxiliary ingredients, they should also be as fresh as possible and used according to the recommendations indicated in each specific recipe.
Did you know? Beetroot appeared in Russia in the 10th century and was imported from Byzantium. But the classic borscht, prepared on the basis of this root crop, gained wide popularity only in the middle of the XVI century.
The best recipes
The most popular recipes for creating pickled or pickled preparations based on the mentioned vegetables will be the classic variety, preparation of the preparation using garlic, carrots and caraway seeds, pickling according to Georgian traditions and hot pepper pickling, which is also very popular among residents of the Caucasus.
20 20-30 minutes
sharp seasoning for billets
Energy value per 100 g:
- Wash and peel all cooked vegetables well.
- Remove the cabbage stalk and cut its leaves with three-centimeter slices.
- Cut carrots and beets into thin strips and chop the garlic to make thin slices.
- Sterilize jars and prepared lids for them.
- Dry and fill the container with slices of prepared vegetables, starting with chopped cabbage and ending with beets and carrots (chopped garlic can be located approximately in the middle of the jar).
- Put a pan with a measured amount of water on the fire, dissolve vinegar and sugar in it, and then add the contents of the package with the seasoning.
- Stir everything well and boil the mixture over low heat for 2-3 minutes.
- Pour the jars filled with vegetables with a hot marinade and close the containers with lids.
- Turn the cans upside down and allow them to cool completely at room temperature, then put them in the pantry for further storage.
Video recipeClassic RecipeVideo Recipe: Classic Recipe
Important! The optimum temperature in the storage with such blanks is no more than + 15 ° С.
With carrots, garlic and caraway seeds
2 medium carrots
pepper, cumin, salt
Energy value per 100 g:
- Peel and wash the prepared vegetables, peel the garlic.
- Take a deep bowl and rub the beets and carrots into it (on a coarse grater).
- Add chopped garlic to them and mix well, while adding caraway seeds, hot pepper and salt (a little pinch).
- Cut the cabbage into strips, salt and crush it a little, so that the vegetable starts up the juice.
- In the prepared sterilized jars, lay out all the ingredients tightly, alternating layers of cabbage with layers of carrot and beetroot mixture.
- Cover the jar with a saucer or a suitable size lid and let it brew for at least 2 days. During this time, vegetables will even more juice, completely covering cabbage, carrots and beets.
- Transfer the cabbage into a hermetically sealed tray and leave it for a few more days.
Video recipeWith carrots, garlic and caraway seedsVideo Recipe: With carrots, garlic and caraway seeds
Georgian pickled (gurian)
Step-by-step cooking instructions:
1 medium size
2 heads (approximately 12 teeth)
red hot pepper
greens (dill, parsley)
black pepper peas
Energy value per 100 g:
- Wash the cabbage and remove a few top leaves from it.
- Cut the head into 8 identical parts, first dividing it into two equal halves, and then cutting each of them several more times (each piece should have a part of the stump, which will ensure reliable fixation of the leaves).
- Cut off the excess, strongly protruding part of the stump, leaving only the area as close to the leaves as possible.
- Cut the garlic into large pieces, and cut the peeled beets into 2 parts and cut into half rings, each 2-3 mm thick.
- Take a large pan (for example, with a volume of 6 l) and lay out part of the chopped vegetables in layers, first laying parts of the cabbage at the bottom, and placing beet half rings on top of them.
- Put chopped greens on top of the vegetable slices, sprinkle the pieces of garlic and add pepper (chopped pods or ground).
- Lay out the rest of the chopped cabbage and beets, tightly stacking all the slices.
- On top of the last layer of vegetables, lay out the remaining greens, garlic and pour the pepper again.
- Put a saucepan with a measured amount of water on the fire, add bay leaf, black pepper (peas), salt, sugar and vinegar, stirring all the ingredients well.
- Bring the mixture to a boil and simmer on low heat for 3-5 minutes.
- After this time, pour the right amount of vinegar into the pan, boil the marinade again and remove it from the heat.
- Pour the prepared vegetables with hot liquid, so that it does not cover the upper part of the last layer of cabbage (under oppression, all parts of the vegetable will completely go into the marinade).
- Spread the cabbage leaves that were removed earlier on top of the chopped cabbage and cover everything with a suitable inverted plate, placing a three-liter jar of water on its bottom.
- Remove the workpiece in a cool place for 2-3 days, so that it reaches the desired taste condition.
Video recipePickled in Georgian (in Gurian) Video recipe: Pickled in Georgian (in Gurian)
You can pickle cabbage in this way in almost any conditions, but if you are going to place a filled pan in the refrigerator, you will be able to do this only with small containers, which is not always convenient.
Important! Leaving a pot filled with cabbage for insisting, do not forget to substitute a wide plate under it, since the juice secreted by vegetables quickly overflows over the edge of the container.
6–8 40–60 minutes
Energy value per 100 g:
- Rinse the cabbage head, remove the top leaves, remove the stalk, and cut the main part (flesh) into large pieces, but so that they fit in a jar (a two-liter container will be enough for the indicated amount of vegetable).
- Cut into large rings and a pod of hot pepper.
- Grate beets or cut into small semicircular plates.
- Put vegetables and spices in a jar, laying cabbage on the bottom, then hot pepper, a layer of beets and cloves of peeled garlic (the indicated sequence of placing the ingredients is repeated until the entire container is filled with them).
- Tightly laying cabbage and beets in a jar, take a liter jug with hot water and dissolve prepared salted salt in it.
- Pour the vegetables with the prepared brine and put a load on top of them so that all the pieces are immersed in the liquid.
- At least six days must elapse before the preparedness is ready, after which the jar of cabbage is tightly closed and transferred to a cool place (you can put it in the refrigerator).
Video recipeSauerVideo recipe: Sauer
Did you know? The name “cabbage” is not directly related to this vegetable, but precisely with the beginning of harvesting and until the cabbage was chopped in Russia, large-scale girl celebrations took place under that name, and young people even sang special “cabbage” songs when harvesting the vegetable.
Features of storage of blanks
Unlike canned preparations for the winter, cabbage cooked in a quick way is stored not so long, and it is more demanding on storage conditions. Therefore, when placing cabbage and beetroot mixture in one place or another, it is important to control the temperature, not allowing changes in the recommended range to + 2 ... + 5 ° C. Higher values in this case are unacceptable, since the workpieces quickly sour and become unsuitable for further use.
The best option for storage would be a cellar or a refrigerator with a high level of humidity inside (no less than 70–80%), but if it is problematic to keep the recommended indicators, you can simply freeze the workpiece by transferring it to special portioned packets. In the future, vegetables can be used to create first and second courses, salads, snacks, and if the storage recommendations are followed, they can be consumed for six months, and they will not lose their taste.
Pickled or sauerkraut with beets is really one of the best solutions for long-term storage of harvested crops. Given the simplicity and affordability of creating a workpiece, then all of these recipes can easily replace long-term preservation.