My family loves pickled cabbage with beets. The billet turns out crisp and very bright. I serve with any dishes in winter and in the off-season. Such a cabbage will decorate the festive table and diversify your daily diet. Try it for sure!
Ingredients
Step-by-step cooking recipe
Cut the cabbage into large pieces. Peel the carrots and rub them on a coarse grater. Cut the onion into half rings, garlic into plates. Peel the beetroot and cut into slices.
In a sterilized three-liter jar, lay the vegetables in layers, alternating onions, garlic, cabbage, beets and carrots. Fill the jar tightly to the top.
Prepare the marinade. Add salt, sugar, vegetable oil and vinegar to the boiling water. Stir, bring to a boil and remove the marinade from the heat.
Pour boiling marinade over vegetables in a jar. Cover the jar with a lid and leave in a warm place for about 7-8 hours.
Then close the jar with a nylon lid and send it to the refrigerator.
