Beetroot Pickled Cabbage

Ingredients for Making Fast Pickled Cabbage with Beets

  1. White cabbage 3.5 kilograms
  2. Beetroot 200 grams
  3. Carrot 200 grams
  4. Garlic 2 heads
  5. Vinegar 9% 1 cup
  6. Vegetable oil 100 milliliters
  7. Sugar 150 grams
  8. Salt 5 teaspoons
  • Main ingredients


Deep pan or large jar, press, kitchen knife, cutting board, grater, stewpan.

Cooking fast pickled cabbage with beets:

Step 1: Prepare the cabbage.

Be sure to peel the cabbage from stale leaves, remove the stalk and rinse. Divide the head into four parts, and then cut into large cubes or chop.

Step 2: Prepare the beets.

Wash the beets first, as this is a root crop, on it, most likely, a pile of sand. Then peel off the skin by simply removing it with a sharp knife or a special knife for peeling vegetables. After rinse the vegetables again and cut into thin slices.

Step 3: Prepare the carrots.

Rinse the carrots, like beets, peel, and then rinse again. Grate the prepared vegetables on a medium grater.

Step 4: Prepare the garlic.

Disassemble the heads of garlic, and then peel each clove, rinse and dry.

Step 5: Marinate the cabbage with beets.

Prepare a container in which you will pickle cabbage with beets, you can pan or a large enough jar with a wide neck.
Spread everything in layers in the sequence: cabbage, carrots, beetroot garlic. Repeat this way all the layers, alternating between them, but in the end, at the very top there must be a layer of cabbage.
Boil the water, then mix it with vinegar, add sugar, salt, vegetable oil. Mix well and pour the finished marinade into a container with vegetables.
Put under oppression and put away on 2-3 days out of sight. It is during this time that the cabbage will be well pickled and will become a bright and appetizing snack that can be served.
Attention: as you empty the container, make sure that the cabbage and beets always remain covered with marinade, that is, take a portion, take everything so that the vegetables are immersed in liquid, and put aside.

Step 6: Serve the pickled cabbage with beets.

Serve pickled cabbage as a snack or as part of a complex side dish. At the festive table, offer guests a cabbage in a separate bowl, decorated with greens. Very tasty, bright and great! It’s a pity that it is quickly eaten.
Enjoy your meal!

Recipe Tips:

- If you want to keep pickled cabbage with beets longer, store it in sterilized glass jars in the refrigerator.

- If you want to add pungency, simply lay crushed red pepper between beets and cabbage. Just don't overdo it.