Quick Pickled Cabbage with Beets

Cookinero 5 Sep 2025

1980

When buying white cabbage for pickling, first of all pay attention to the appearance of the head. The leaves should be firm and dense, with a fresh green color. It is important to inspect the head: if you find brown or black areas, even small ones, you should refuse to buy such a product. It is better to take a small but heavy head. Weight indicates the maturity of the vegetable. Press on the head with both hands. If it is tight, the cabbage has collected all the necessary juices and vitamins.

How to cook Quick Pickled Cabbage with Beets

Step 1

Cut the cabbage. Cut the cabbage leaves into large pieces. It is better not to cut the entire head of cabbage at once, it is better to adjust the quantity in the process of placing the vegetables in the jar.

Step 2

Place the vegetables in layers in a washed jar. Divide the chopped carrots, beets and garlic into 3 parts. Start with a layer of cabbage. Tamp the layer and lay out the garlic, then the carrots and then the beets. Start again, repeating the layers and pressing each of them. The top layer should be cabbage. Pour 3 tablespoons of sunflower oil on top.

Step 3

Prepare the marinade and pour it into the jar. For the marinade, pour water into a saucepan, add salt and sugar. Start boiling and pour in the vinegar. Bring to a boil and pour into the jar with the vegetables. Cover with a lid and let cool at room temperature. Then put it in the refrigerator to marinate for 7-10 hours.