Pickled Cabbage with Beets and Garlic
Description
Perfect for winter pantry stocks. Slice the vegetables thinly for pickling. Pack them into clean sterilized jars and pour in the marinade. Seal the jars. If you want to try the salad, you can eat it after just one day. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare the ingredients. I reduced the portion for myself and made it for 1 kg of cabbage.
- 2
Step 2
Cut the garlic and beet into thin slices.
- 3
Step 3
Chop the cabbage into small squares.
- 4
Step 4
Place the beet at the bottom of a sterile jar.
- 5
Step 5
Next, a good layer of cabbage and garlic.
- 6
Step 6
Thus, fill the jar in layers all the way to the top. Add a bay leaf.
- 7
Step 7
Prepare the marinade. Bring the water with salt and sugar to a boil, add your favorite spices (cloves, coriander, peppercorns or ground pepper), simmer for one minute, pour in the vinegar — and the marinade is ready.
- 8
Step 8
Pour boiling marinade over the cabbage. Cover with lids and seal with a canning wrench. Turn the jars upside down until cool.