Pickled cabbage with instant beets

Step-by-step cooking

1. Step 1:

   

   For the weight specified in the recipe, I needed one medium-sized cabbage fork. The main thing is to take dense cabbage. We remove the upper leaves from the cabbage, which may be wilted and slightly spoiled. Cut the cabbage around the head, cut into large pieces.

2. Step 2:

   

   Peel the beets and cut them into thin semicircles or large straws - as you like. Garlic is cleaned and cut into medium-thick plates.

3. Step 3:

   

   Cooking marinade for our cabbage. To do this, pour cold water into a saucepan, add salt, sugar, add bay leaf and pepper. I have crushed bay leaf. Let the liquid boil and boil the contents for 10 minutes until the sugar and salt dissolve. Turn off the fire, pour in 9% vinegar. The marinade is ready.

4. Step 4:

   

   We take a suitable container that is not afraid of boiling water - I have an enameled saucepan. Plastic containers will not work: only enamel or glass. We put all the prepared ingredients into it: cabbage, beetroot and garlic. Mix everything well. You can also use a glass jar, but then pour the marinade carefully so that it does not burst.

6. Step 5:

   

   Pour the marinade that we just turned off. It should completely cover the vegetables.

7. Step 6:

   

   We spread a flat dish on top and put a press on it - they will serve as a jar of water or with some kind of preservation (as in my case), this is not so important. In this form, we send the cabbage to the refrigerator for a day. If you use a jar, then cover it with a lid.

8. Step 7:

   

   After a day we enjoy crispy cabbage of a very beautiful beet color!