A huge number of different jars can be seen on the shelves with preparations in the house of any good housewife. A special place among such diversity is occupied by jars with cabbage dishes - sauerkraut, salted and pickled. But there is one way to prepare cabbage that can conquer you for many, many years.

Try at least once to prepare a pickled appetizer from cabbage and beets, and be sure that throughout the next year this dish will serve Great table decoration in winter and not only, but because of its taste it will please not only the eye, but also the stomach.

Cabbage “Pelustka” with beets is a very easy-to-prepare vegetable salad for the winter, which has a pleasant and unusual taste. The main difference from traditional cabbage is that in this recipe the vegetables are not chopped, but cut into small squares, which, due to the fact that they are pickled with beets, acquire a beautiful pinkish tint and resemble a rose petal, which is where the dish got its name - after all, “Pelustka” means “petal” ", and this name comes from the Ukrainian language.

Although the dish has become widely known under its Ukrainian name, the recipe came from Georgia, where cabbage prepared in this way is simply called red cabbage in Georgian.

In each individual region of Georgia it is fermented differently and therefore there are many recipes. The greens that are added to the dish may differ; the beets may be raw or boiled, and depending on taste preferences, a lot of hot pepper may be added, or little or not added at all. There can also be several methods of preparation, for example, cabbage marinated with vinegar or obtained through natural fermentation. It all depends only on your desire, taste and time!

Pelyustka is served as an appetizer, one of the ingredients in a salad, or as an independent side dish, it all depends on the recipe. In addition to the obvious qualities in the form of an unusual, eye-catching color and excellent taste, “Pelustka” contains large amounts of vitamin C, which also makes it very useful. And besides this, the recipe is very simple and affordable and buying the ingredients will not hurt your wallet too much.

But to prepare Pelyustka, you need to be careful about the choice of cabbage in all seriousness, since the taste of the finished dish will depend on it. In addition, when cooking, you can change the amount of ingredients in each recipe to your taste, but you shouldn’t experiment too much with vinegar and it’s better to stick to the recipe or keep the proportions so as not to spoil the taste of the dish.

Here are some tips to help you choose the right cabbage:

• It is better to choose cabbage from late varieties so that it is firm to the touch and elastic;
• The fork should be white and pleasant to the touch, smooth.
• And on the leaves themselves there shouldn't be any holes, stains or specks;
• There should be no foreign smell - this means that the cabbage is fresh;
• The upper leaves should be light green. In this case, there is the least likelihood that the head of cabbage is frozen, but they are still trying to sell it.

We offer you several ways to prepare winter cabbage “Pelyuski” with beetroot: recipes with photos.

Recipe for “Pelyustka” from beetroot in a three-liter jar for the winter

Ingredients:

1. Cabbage - 1.5 - 2 kilograms
2. Beetroot - 400 grams
3. Carrots - 200 grams
4. Garlic - 5 - 6 cloves

Ingredients for marinade:

1. Vinegar 9% - 150 milliliters
2. Sugar - 6 tablespoons
3. Salt - 2 tablespoons
4. Bay leaf - 3 - 4 leaves
5. Black peppercorns
6. Vegetable oil - 5 - 6 tablespoons

Preparation:

• Cut the cabbage in half, and then cut the half into medium-sized squares. And we do the same with our other half.
• Cut carrots and beets into bars, garlic into slices.
• Now it’s the turn of the marinade: 2.5 - 3 liters of water and put it in a saucepan on the fire. Then add salt and sugar, bay leaf and a couple of black peppercorns. When the water boils, remove the pan from the stove and pour vinegar into the marinade. Everything is ready, all you have to do is wait until the marinade has cooled completely.
• At this time, place vegetables in sterilized jars, alternating layers: a layer of cabbage, then a layer of beets with carrots and garlic, and then again a layer of cabbage.
• Pour the contents of the jar with the cooled marinade and add vegetable oil.
• Close the jar with a lid and leave “Pelustka” for 3-5 days at room temperature. Ready! The finished dish must be stored in the refrigerator or in a cool place.

Ingredients:

Preparation:

• Cut the cabbage into squares without cutting out the stalk.
• Cut the beets into thin slices.
• Layer cabbage and beets in a pre-sterilized jar. If you want the finished snack to be spicy, you can put 2 hot red peppers, cut in half, in a jar.
• Pour 1 liter of water into a saucepan and add sugar, salt, vinegar and spices.
• Bring the marinade to a boil, remove from heat and pour hot into a jar.
• Leave the cabbage at room temperature for five days and then store in the refrigerator or in a cool place during the winter.

Ingredients:

1. Cabbage - 2 kilograms
2. Beetroot - 350 grams
3. Carrots - 200 grams
4. Garlic - 5 cloves

Marinade. Ingredients:

1. Water - 1 liter
2. Salt - 1.5 tablespoons
3. Sugar - 2 tablespoons
4. Black peppercorns - 5 - 6 pieces

Preparation:

• Cut the cabbage into cubes.
• Carrots and beets - in pieces.
• Cut the garlic in half. Because of this, it will give off more of its aroma
• Mix everything and put it in a jar.
• Add spices to cold water and stir
• Pour the marinade into a jar, cover the jar with a lid and leave in a cool place for 10 days. After this you can eat.

Pelyustka is cabbage with beets or beets. Cooking traditional pelyuska is a simple recipe, the main thing here is to prepare a successful marinade. True, my cabbage turned out to be light, not very appetizing, which greatly depressed me, but very aromatic.

One day my husband and I visited his employee. Since the guests came out spontaneously, the hostess and I went to the kitchen to help prepare the treat. And while I was chopping, the hostess was taking pickles out of the refrigerator. I was surprised by the color of the cabbage - how much different it was from the one I cooked. After the tasting, I rushed to grab the recipe. Quick pickled cabbage with beets and garlic is now often on our table.

Pelyustka

pickled cabbage with beets

Cooking tips:

For flavor, you can add mustard seeds, coriander, and dill inflorescences to the brine.

For crunch, you can add horseradish leaves and root to the bottom - then the cabbage will be spicier and you can safely serve it as a vegetable appetizer.

The cutting of cabbage directly depends on the speed of marinating. For convenience, I chop the cabbage coarsely and place it on the very bottom, and higher up I place smaller parts of the cabbage - it will marinate faster and can be removed from the marinade first.

Ingredients:

• half a head of white cabbage,
• 1 large orange carrot,
• 1 brightly colored beetroot,
• 1 small head of garlic;

For the marinade you will need:

• half a liter of water,
• 20 grams of salt (incomplete tablespoon),
• 7 grams of sugar (a dessert spoon with a lump),
• 3-4 bay leaves,
• 1 teaspoon peppercorns,
• 1/3 cup table vinegar.

Cooking process:

Let's start with root vegetables. Peel beets and carrots, cut into circles less than 5 mm thick.

Choose a convenient jar or enamel saucepan.

Place a layer of beets on the bottom of the container.

Cut the cabbage into very large pieces. But if you are preparing pickled cabbage in jars, cut it so that it fits into the neck of the jar.

Lay out the cabbage pieces.

The next layer will be made of carrots and spices, add some pepper, bay leaf, and garlic cloves. Repeat layers until you run out of ingredients.

Let's prepare the brine for pickling cabbage and beets.

Boil water. Add sugar and salt to boiling water, turn off the gas, pour in vinegar.

Immediately, without letting it cool, pour the brine over the cabbage.

Cover the vegetables with a lid, set a weight if it is a saucepan (for me it is a jar of water) and cool to room temperature.

Remove the weight, cover the container tightly and put it in the refrigerator for 3 days.

We cover the cabbage so that it does not share its wonderful garlic aroma with the refrigerator.

After just 2 days, the cabbage was soaked and became a beautiful reddish color.

After 3 days, transfer some of the cabbage to a plate and cut it. Pour in vegetable oil, you can sprinkle with fresh dill or onions. And enjoy delicious and beautiful pickled cabbage.

Don’t rush to throw away beets and carrots from the marinade; try adding them to a vinaigrette – and the usual salad will taste more piquant.

The recipe for “Pelustka” marinated with beets came to us from Georgia. There this salad is called “Gurian Cabbage”. Currently, this wonderful appetizer is being prepared everywhere.

But when this recipe was spreading, as they say, throughout cities and towns, it reached Ukraine. And there it was already renamed, and it began to be called just so beautifully. Translated from Ukrainian, the name means “petals”. Everything turns out to be very simple.

In essence, this is a very tasty, crispy and beautiful appetizer made from white cabbage and beets. Everyone likes it without exception. It is done very simply and quickly. It turns out to be a lot of it, you can eat as much as you like. As a rule, you put it on the table in a salad bowl, and before you know it, you have to get a new portion out of the jar again.

Since both adults and children love this delicacy, there are cooking options with and without vinegar, choose any one. It will be delicious either way.

Crispy, regular “pelustka” is obtained from autumn varieties of cabbage; its leaves are elastic, fleshy, and strong. It is better to take a strong head of cabbage with white leaves, as we usually choose when we salt or ferment it.

How to cook pickled cabbage with beets

We will need:

• cabbage forks 1.2-1.5 kg.
• 1 large beet, 200 gr.
• 1 medium carrot, 100 gr.
• garlic 5 cloves
• vegetable oil 5-6 tbsp.

For the marinade:

• water 1 liter
• vinegar 9% 200 ml.
• sugar 1/2 cup
• salt 2 tbsp. spoons

Preparation:

1.First prepare the marinade. To do this, boil a liter of water, add salt and sugar, cool until warm. Add oil and vinegar, mix everything.

If you don't like vinegar, then don't add it.

2. Remove the top leaves from the vegetable, cut it in half, and in half again. Remove the stalk. Cut it into slices 3-4 cm thick.

3. Cut beets and carrots into cubes. Cut the garlic into thin slices.

4. In a three-liter jar, place a layer of cabbage on the bottom, beets, carrots and garlic on top. Then again lay out all the remaining vegetables in the same sequence.

5. And so on in layers, almost to the top, pressing each layer tightly.

6. Pour the marinade into a jar (necessarily cold). We need a fermented product, not a boiled one.

7. Cover with a lid, but not tightly, and leave for 2 days at room temperature. During this time, the beets will release juice, and the contents will slowly turn a pleasant pink color. Also during this time it will ferment.

8. Place the jar with the preparation in a deep bowl, because if you poured a lot of marinade, excess water will pour out during fermentation.

9. Then put it in the refrigerator for 1 day.

After 3 days the snack will be ready to eat. But the thick leaves will not be quite ready yet; they will not have time to salt.

It will finally be ready in 5-7 days. By this time, all processes of salting and fermentation will have ended. And our appetizer will be - Oh, how good! It will be incredibly tasty, crispy and beautiful! Eat for your health!

Video on how to cook “Pelustka” cabbage according to the classic recipe in a quick way

And also, so that readers do not have questions about preparing this delicious snack, we have also prepared a video for viewing.

On it you will be able to see the entire cooking process step by step. And you will be surprised how quickly and beautifully everything turns out.

Let me remind you that if children will eat the snack, it is better to cook it without vinegar, or limit its addition to half the portion. If you don’t add vinegar at all, the cabbage will ferment more than marinate.

But if you are a big fan of this kind of snack, then first prepare it for testing in a liter jar in one way or another. You can compare for yourself which method you like best.

Bon appetit!

This method of pickling cabbage with vegetables is originally Siberian, but its name comes from the Ukrainian word “pelyustka”, which translates as flower petal. These are the associations that come to mind when you see square pieces of cabbage leaves painted in a rich purple color. Housewives will also be pleased with the fact that, according to most pickling technologies, cabbage and beets will be ready no later than in a day.

Pelyuska cabbage with beets is a very easy to prepare vegetable salad.

This recipe will help you get crispy, delicious cabbage leaves that look like May rose petals with minimal time, and you only need to prepare:

• 2000 g white cabbage;
• 350 g beets;
• 1000 ml of drinking water;
• 60 g salt;
• 60 g granulated sugar;
• 10 peppercorns (5 black and 5 allspice);
• 3-4 bay leaves;
• 100 ml vinegar.

Recipe step by step:

1. Cut the cabbage into squares, first removing the stem. Chop the beets into strips, and simply cut each clove of garlic into several pieces. Mix the vegetable component of the preparation and place it in a glass jar of a suitable size. The container must be clean, but it is not necessary to sterilize it.
2. Boil the filtered liquid prepared for brine, add salt, sugar, and spices. Let the mixture simmer for ten minutes, then strain to extract the spices, add vinegar and cool slightly.
3. Pour the warm boiled solution into a jar with vegetables for pickling. Place the cooled container with the cabbage preparation on the refrigerator shelf, where it should stand for exactly one day.

Recipe without vinegar

If children in the family love to crunch the beautiful pink petals of cabbage, then it is better to cook it without vinegar and a lot of spices.

In this case, the following composition of products will be required for one three-liter bottle:

• 2500 g cabbage;
• 400 g beets;
• 1000 ml water;
• 30 g salt;
• 30 g granulated sugar;
• allspice optional.

Sauerkraut with beets:

1. After removing the damaged, limp leaves from the cabbage head, remove the stalk and chop the leaves into squares with sides of three to four centimeters. Cut the peeled beets in half and then into thin semicircles up to 5 ml thick.
2. Place the cabbage squares in a dry, clean bottle, alternating them with beet slices. In order for the pill to come out elastic and crispy, when placing it in a container for marinating, you should not tamp it or crush it.
3. To make the brine, dissolve salt and sugar crystals in cold but boiled water, add pepper. Pour the resulting solution over the vegetables.
4. Place the container with cabbage in a bowl or plate of suitable diameter that is convenient in depth and leave to ferment for 5-7 days in the kitchen. All this time, we do not forget to release carbon dioxide, which is released during the fermentation process, so that the finished product does not taste bitter, but has a pleasant smell.

Spicy cabbage pelyustka with beets

Fans of spicy gastronomic sensations will appreciate the spicy recipe for hot-marinated cabbage with garlic and hot peppers.

The beauty of this salad lies in its simple preparation and affordable ingredients.

The amount of products required to prepare a two-liter jar will be as follows:

• 1000 g white cabbage;
• 200 g beets;
• 150 g carrots;
• 2-3 pcs. hot pepper;
• head of garlic;
• 500 ml water;
• 70 g granulated sugar;
• 25 g salt;
• 70 ml vinegar;
• 3 bay leaves;
• 3 peas each of allspice and black pepper.

Progress:

1. Wash, peel, chop vegetables: cabbage - into 3 cm squares, beets - into thin semicircles, carrots and peppers - into thin circles and rings, garlic - each clove in half lengthwise.
2. Place a little hot root vegetable mix on the bottom of a clean pickling container, and a layer of cabbage on top. Repeat the steps until the container is completely filled.
3. Add all the ingredients for the marinade, except vinegar, to the water. Bring to a boil and the sugar and salt grains are completely dissolved. After 3-4 minutes of boiling, remove from heat and pour in vinegar.
4. Pour the hot salt solution with spices into the vegetables and leave the container at room temperature. After 2-3 days, the cabbage marinated with pellets will be ready. The place where the finished product is stored is on a shelf in the refrigerator.

In Georgian

Cabbage piluska with beets in Georgian style is known far beyond the borders of Georgia. It gained such popularity due to the beautiful color of the petals, bright and piquant taste.

To prepare the snack you need to take:

• 3000 g cabbage;
• 1500 g beets;
• 2-3 hot hot peppers;
• 2 heads of garlic;
• 30 g celery greens;
• 90 g table salt;
• 2500 ml water;
• 30 g sugar;
• 15-30 ml apple cider vinegar;
• 5-6 peas of allspice;
• 3-4 bay leaves;
• 5 g coriander seeds.

Salting method:

1. Depending on the size, cut each cabbage fork into 8-12 slices, then divide each slice crosswise into 4-6 pieces.
2. Chop the prepared (washed and peeled) beets, peppers and garlic into thin rings. Celery can be used without chopping, whole branches.
3. Place cabbage and chopped vegetables with a couple of sprigs of herbs in a pickling container. Repeat layers until you run out of ingredients. In order for the finished cabbage to get a rich, bright color and be colored even between the leaves, it should not be chopped coarsely, but the ratio of cabbage to beets should be kept at 2:1.
4. To prepare the pickling liquid, add salt, sugar and other spices to the water. Bring everything to a boil, remove from heat and pour in vinegar. Pour the hot solution over the vegetables and place a slight pressure on top of them so that they do not float.
5. Keep the cabbage warm for a day, then put it in the cold and after 2-3 days you can serve it.

Daily pill with beets

This cabbage goes well with various dishes of vegetables, meat or cereals.

If you really want to enjoy delicious pink cabbage petals, but don’t want to wait, the following recipe will help out:

• 2000 g white cabbage;
• 300 g table beets;
• 100 g carrots;
• 30 g garlic;
• 1100 ml of drinking water;
• 150 ml vinegar 9%;
• 50 g salt;
• 150 g granulated sugar;
• 100 ml of vegetable oil;
• 3 bay leaves;
• 3 peas of allspice.

Salting cabbage with pills step by step:

1. The process begins with preparing the vegetables. Cut off the skin of carrots and beets in a thin layer, wash the root vegetables and cut them into thin circles or cubes.
2. Remove the husks from the garlic cloves and chop them into thin slices. We remove the top leaves from the heads of cabbage, cut out the stalk, and cut the leaves suitable for pickling into small squares.
3. Take a clean, dry three-liter glass jar, layer cabbage squares, thin slices of beets, carrots and garlic. The last one is to make the beetroot-carrot layer.
4. Now for a quick marinade. For it, boil water with salt, sugar, bay leaves and pepper. After three minutes of boiling, take out the bay leaf, add vegetable oil and vinegar.
5. Pour the resulting hot liquid over the cabbage so that the vegetables completely drown in it. Leave the container on the kitchen counter for 12 hours. As soon as the time is up, we begin the tasting.

The ratio of vegetables, spices and other ingredients is as follows:

• 1500 g cabbage:
• 300 g beets;
• 120 g carrots;
• 25-35 g garlic;
• 1000 ml drinking water:
• 60 g sugar;
• 5 g salt;
• 100 ml sunflower oil;
• 60-100 ml vinegar;
• 1-2 bay leaves;
• 2-3 clove buds;
• 3 g cumin seeds.

Marinating sequence:

1. Cut the juicy cabbage leaves into squares of the desired size, grate the carrots and beets using a Korean or regular coarse grater, turn the garlic into thin plates. After grinding, put these ingredients in one container and mix.
2. Now it's time to roll up your sleeves and cook the marinade. Dissolve sugar and salt in water, pour in vinegar and oil, add all the spices. Let this mixture boil and immediately pour it over the cabbage.
3. Place a weight in the vessel with the cabbage preparation, but not too heavy. Its task is not to flatten and mash the cabbage petals, but simply not to allow them to float. After a day of infusion, the cabbage and beets will be ready to appear on the dinner table.

Hello, dear readers. Today we have a recipe for “pink cabbage” on our blog. This is exactly what our daughter calls the petal. And since children also eat this type of cabbage, we make it without vinegar. And we will make the pellet in an ordinary 3 liter jar. And as I already said, we will do it without vinegar, and also with step-by-step photographs.

We have already cooked cabbage in a jar, but not pelustka, and the recipe was different, not even one, but three. In the article “” I offer you 3 proven recipes. Cabbage is easy to prepare and tastes great. This cabbage can be used as a filling for pies and dumplings, and it’s simply delicious with potatoes.

For fermentation, we need a head of cabbage weighing 2.5 kilograms. It just won’t fit into a 3 liter jar anymore. Of course, you can mash it there and compact it, but it won’t be the same cabbage. And today we need to make beautiful, tasty and crispy cabbage.

You can, of course, ferment cabbage in another container, but I chose a 3-liter jar for the recipe. We just don’t need it anymore, although my parents fermented pelyustka in a barrel or makitra (that’s what they called a 20-liter clay container with a lid).

They never made a pellet smaller than a bucket. Firstly, it had its own cabbage. And secondly, pelyuska is perfectly stored in the basement in a fermented state all winter. Although it was rarely stored until spring. And my parents didn’t cut it as finely as I’m going to show you now. They simply cut a head of cabbage like a watermelon and put it in a barrel.

We will do it in a bank, since we will have to store it in the apartment. Therefore, we will cut it into smaller pieces, and we will also cut out the head of cabbage itself. Why should we fill space with something we won’t eat?

After we have cut out the head of cabbage, we cut the cabbage into squares of approximately 3 - 4 centimeters. The photo shows how I did it.

Then we need red beets. I take medium-sized beets. My beets have wilted a little, but this will not affect the taste of the cabbage. On the contrary, it will be more convenient to put it in a jar. I peeled the red beets and cut them into thin slices, approximately 3 - 5 millimeters.

We then layer our chopped cabbage into the jar, remembering to layer in a few pieces of red beets. She will turn our white cabbage into beautiful and delicious pink cabbage.

When we have placed all the cabbage along with the beets in a jar, we can start making brine for the cabbage. Of course, you could have made it earlier, but it wouldn’t change the taste. The main thing is to fill it with cold brine.

For the brine, I used one liter of water, one tablespoon of salt, two tablespoons of sugar and 5 allspice peas. Of course, you can do it without pepper, but I like the aroma of allspice, although it is almost inaudible in the finished pellet.

In general, I dissolve salt and sugar in one liter of cold boiled water, add allspice and pour in the cabbage already prepared in a jar.

Now we just have to wait for our cabbage to color and ferment. Pelyustka is fermented for at least 3 days, but for complete readiness it takes about 5 - 7 days. In three days, only small cabbage leaves will be ready, and if you did not separate the sticky cabbage leaves, then you can not completely ferment the cabbage leaves in seven days.

During the fermentation process, do not forget to release the formed air bubbles between the leaves. This can be done with a wooden twig or skewer, or even a knife. When cabbage ferments, for the first three days a lot of carbon dioxide is formed, which must be released. And this must be done so that the cabbage is not bitter and does not have an unpleasant odor.

Don’t forget to put our bottle of cabbage in a container that will collect the overflowing brine. The cabbage will ferment actively for about three days.

This is the beautiful cabbage we got. This recipe is without vinegar, and the pelyuska turns out tasty and crispy. Even our 7-year-old daughter fell in love with pink cabbage, that’s what she calls it.

And in the background in the last photo you can see another very tasty dish. Of course, you can’t call him fast, but it’s very fast, and the fast will end soon.