In addition to traditional kebabs, tkemali and khachapuri, Georgian cuisine is famous for delicious pickles. If you have never tried them, then I advise you to start acquaintance with pickled cabbage in Georgian with beetroot. A crispy snack can be served with second courses and just like that.
Ingredients
- Cabbage - 1,5 kg
- Beetroot - 500 g
- Hot red pepper - 1 pod
- Citric acid - 5 g
- Sugar - 80 g
- Salt - 60 g
- Water - 1,5 l
Step-by-step cooking recipe
Mix water, sugar, salt and citric acid. Boil for 1 minute and set aside to cool.
Chop the cabbage into thin strips.
Peel the beetroot and grate it.
Cut the hot pepper in half lengthwise, peel from the seeds, chop.
Mix everything and mash it well so that the vegetables let the juice.
Fold the workpiece into the prepared jars, tamping tightly.
Pour cold marinade over cabbage and beets and leave for 2-3 days in a warm place.
Close the jars with nylon lids and transfer to a cool place. After 5-7 days, the cabbage in Georgian will be ready.
