New Year's holidays are coming. Many housewives are already beginning to wonder what they will treat their near and dear ones. In the form of snacks on the festive table, pickled cabbage with beets will certainly come in handy. And after the feast, its rich tart brine will help to quickly return to normal. To prepare such an appetizer is not difficult even for novice housewives.
Pick your recipe
You will need
- - forks of cabbage - 1.5 - 2 kg;
- - medium-sized beets - 3 pcs.;
- - medium-sized carrots - 3 pcs.;
- - garlic - 6 cloves;
- - cauliflower - several small inflorescences (optional);
- - fresh cilantro - 1 bunch;
- - dill - 1 bunch;
- - celery - 1 bunch;
- - vinegar essence 40% - 1 tbsp. l.;
- - sugar - 2 tbsp. l.;
- - salt - 4 tbsp. l.;
- - Bay leaf;
- - black pepper peas;
- - a three-liter glass jar.
Instruction manual
1
Remove the first two layers from the cabbage. Peel beets and carrots. Peel the garlic. Divide the cabbage forks into 4 longitudinal parts, and divide each part three times across. A total of 12 parts. Cut beets and garlic into thin slices. Carrots also cut into thin layers along. As an option, beets and carrots can be chopped with large thin straws. Optionally, if you have cauliflower, divide it into small inflorescences.
2
We begin to lay all the vegetables in a three-liter jar in layers in the following sequence: cilantro, dill, celery leaves down, a few garlic plates, bay leaves, black peppercorns, cauliflower, little beets, carrots, cabbage. And so alternately to the top of the can.
3
As soon as you fill the whole jar, put salt, sugar and vinegar on top. Fill the contents of the can with hot water to the brim. Leave the jar for a little while. After some time, the water will settle. Add more water to the top and close the lid. After everything has cooled well, put the jar in the refrigerator. Three days later, pickled cabbage with beets will be ready!