Pickled Cabbage with Beets and Celery
by Editorial Staff
An interesting and easy-to-prepare snack dish is obtained if you marinate slices of white cabbage with slices of beets, garlic, spices and fresh celery leaves!
Ingredients
- White cabbage – 1.3 kg
- Beets – 700 g
- Garlic – 1 head
- Celery greens – 30 g
For the marinade:
- Salt – 40 g
- Sugar – 20 g
- Apple cider vinegar – 2 tbsp
- Coriander (grains) – 1/2 teaspoon
- Bay leaf – 1-2 pcs.
- Allspice peas – 3-4 p
Directions
- Prepare the food you need.
- Peel the cabbage from the outer leaves and cut the head into 6-8 large slices. Cut each slice into 2-3 pieces.
- Transfer the chopped cabbage to a large bowl. Peel, wash and cut the beets into thin slices. Peel the garlic and also cut into thin slices.
- Rinse the celery stalks and remove the leaves from the stalks.
- Prepare the marinade. To do this, pour water (1.8 L) into a saucepan. Add salt, sugar, bay leaf, allspice and coriander. Stir, put on maximum heat and bring to a boil. Then remove from heat and leave to cool to room temperature.
- Layer the chopped cabbage, beets, garlic, and celery leaves in a separate large saucepan or jar.
-
Pour apple cider vinegar into the cooled marinade and stir. Pour the marinade over the beets and cabbage. To ensure that all vegetables are evenly covered with the marinade and do not float, cover them with a flat plate and place the weight on top.
- Refrigerate the cabbage for at least 24-48 hours, until the cabbage turns pink. Depending on the brightness of the beets, the cabbage will be ready within 4-7 days.
- Pickled cabbage with beets is ready!
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