Juicy pickled cabbage with beets: can be eaten the next day

Cabbage is a product that will be relevant in any season. If in summer fresh salads are prepared from it, then in the winter-spring period it is pickling. Here you can combine many different vegetables. It is especially delicious with beets. Cabbage remains crispy and very juicy.

The idea of cooking pickled cabbage with beets is published on the cooking page of foodblogger Victoria Malii(cooking_vita_costarica) in Instagram.

Ingredients:

• 2 kg of cabbage
• 2 pcs. carrots
• 4 garlic cloves
• 1 beet

Ingredients for the marinade:

• 150 ml of oil
• 150 ml 9% vinegar
• 100 g sugar
• 2 tbsp. salt
• 3 bay leaves
• 5-6 peas of black pepper
• 0,5L of water

Method of preparation:

1. Shred the cabbage.

2. Grate the carrots and beets on a large grater.

3. Cut garlic into slivers. Place tightly in the jar.

4. Pour all the marinade ingredients into a saucepan and boil for 5 minutes.

5. Pour the boiling marinade over the cabbage.

6. It is possible to eat the next day.