Pickled Cabbage with Beets for Winter in Jars
Bright, zesty, finger-licking good - gone in no time! Pickled cabbage with beets in jars is tasty and wholesome, with probiotics and fiber for wintertime.
Updated : 02 March, 2026
Easy
About 1 hour.
Ingredients
3 kilograms
White cabbage
600 grams
Beetroot
to taste
Garlic
1 liter
Water
4 tablespoon
Vinegar
150 grams
Vegetable oil
7 grams
Peppercorns
3
Laurel leaf
2 tablespoon
Salt
100 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all ingredients. Cook the beets a little ahead of time. Use late-season cabbage - it’s crunchier and denser. Wash the beets well, preferably with a brush or rough sponge to remove any soil.
Step 2
Cover the beets with cold water and place over high heat. Once it boils, reduce the heat and simmer until tender. Cooking time depends on size - usually 40-60 minutes. Check doneness with a toothpick.
Step 3
Wash jars and lids thoroughly and sterilize them in any convenient way. I do this in the oven.
Step 4
Remove the tough outer leaves from the cabbage. Peel the garlic and rinse it.
Step 5
Cut the cabbage into small pieces about 3-4 cm (about 1¼–1½ in).
Step 6
Slice large garlic cloves lengthwise into 2 or more parts. Leave very small cloves whole.
Step 7
Cool the cooked beets, peel them, and slice into medium-thick rounds.
Step 8
In each sterilized jar, layer cabbage, then beets, then garlic. Repeat layers until the jar is full. Fill all jars the same way.
Step 9
Make the marinade. Pour water and vegetable oil into a pot, add salt, sugar, bay leaf, and peppercorns. Bring to a boil, add vinegar, and immediately remove from heat.
Step 10
Pour the boiling marinade into the jars up to the very top. The contents may rise a bit, but the cabbage will shrink in volume over time and everything will fit.
Step 11
Line the bottom of a wide pot with a towel or cloth. Place the jars inside and pour in warm water up to the jars’ shoulders. Cover with lids. After the water boils, reduce the heat slightly and sterilize: 0.5 L (about 1 pint) jars for 10-15 min, 1-1.5 L (about 1-1½ qt) jars for 15-20 min, 2-3 L (about 2-3 qt) jars for 20-30 min.
Step 12
Carefully remove the jars and seal with lids. Turn upside down, wrap in a warm blanket, and leave until completely cool. Store in a cool place. Keeps about 1 year.
Author note
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