Pickled Cabbage “Pelustka” with Beets and Garlic

Crispy cabbage pickled with beets and garlic “Pelustka” is a budget white cabbage appetizer that will perfectly complement any meal. Using a hot marinade and cutting cabbage into small pieces about the size of a flower petal (translated from Ukrainian “pelyustka” means “petal”) allow you to enjoy a delicious snack the very next day. Beets give the cabbage pieces a bright color, and the marinade with the vinegar, vegetable oil, and spices gives a spicy taste. Easy, affordable, and delicious. Try it!

Summary

Ingredients

• White cabbage – 1.3 kg
• Beets – 1 pc. (280 g)
• Garlic – 5 cloves (20 g)
• Vegetable oil – 60 ml

For the marinade:

• Water – 1.5 l
• Sugar – 150 g
• Salt – 3 tbsp
• Table vinegar 9% – 150 ml
• Black peppercorns – 6 pcs.
• Bay leaf – 3 pcs.

For decoration (optional):

• Fresh parsley – 1 sprig

Instructions

1. Wash the cabbage, remove the head and damaged leaves. Cut the cabbage into small squares with a side of about 4 cm.

   

2. Peel the beets and cut them into medium-sized cubes. Peel the cloves of garlic. Slice the garlic cloves into slices (for a more intense flavor) or press down lightly with a knife (for a mild flavor).

   

3. Place some chopped beets and 1 chopped garlic clove on the bottom of a 3-liter jar.
4. Add a layer of cabbage and tamp everything lightly.
5. Repeat the layers, alternating between cabbage pieces, beets and garlic. Pour in vegetable oil. If there is still space in the jar, you can add some more cabbage to fill it to the top (up to about 1.5 kg total weight).
6. Prepare the marinade. Pour water, salt and sugar into a saucepan. Add bay leaves and black peppercorns. Bring the mixture to a boil, stirring occasionally, until the salt and sugar are completely dissolved.
7. When the marinade boils, add the vinegar. Stir the marinade and turn off the heat.
8. In small portions, with a break of a few seconds, pour the hot marinade into the jar (this way the glass will gradually warm-up and the jar will not burst from a sharp temperature drop). Close the jar with a lid and leave at room temperature until completely cooled.
9. When the cabbage and marinade have cooled, place the jar in the refrigerator to further marinate the cabbage. You can start tasting pickled cabbage after 12-15 hours, but the longer the cabbage is pickled, the tastier it becomes. The recommended shelf life of the finished snack is up to 7 days.

   

10. Pickled cabbage “Pelustka” is ready to serve.

Bon Appetit!