How to pickle cabbage with beet: you can eat the dish in a day

Pickled cabbage is a great appetizer for porridge, potatoes, and any meat. It is especially tasty if the vegetable is crispy and very juicy. To do this, add beets.

The idea of cooking crispy pickled cabbage with beets was published on the Instagram page of food blogger Tetiana Yushina (_tanyushina_). You can eat it in a day

Ingredients:

• 1 cabbage weighing 1.5-2 kg
• 1 beetroot (medium)
• garlic and hot pepper - to taste

Ingredients for the marinade:

• 1 cup of water
• 1 cup of vinegar 9%
• 1 cup of sugar
• 0,5-1 cup of oil
• 2 tbsp of salt
• 6-8 black peppercorns

Method of preparation:

1. Cut the cabbage into large cubes.

2. Cut the beetroot into slices and cut into 4 pieces.

3. Cook the marinade.

4. Put cabbage and beets in a bowl in layers and pour boiling marinade.

5. Place the plate on top and add something up to press.

6. Leave for a day at room temperature.

7. Then transfer to a jar and store in the refrigerator.

You can also find recipes on OBOZ.UA:

• Sauerkraut in its own juice
• Baked young cabbage
• Stewed cabbage with minced meat