Quick Pickled Cabbage with Beets
A cold appetizer of cabbage marinated in chunks with beets and garlic - quick and easy to prepare.
Updated : 30 June, 2025
Easy
About 30 min.
Ingredients
1.5 kilograms
White cabbage
1
Beetroot
6
Garlic
Marinade
1 liter
Water
2 tablespoon
Salt
4 tablespoon
Sugar
100 milliliters
Vinegar 5%
10
Peppercorns
1
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use late autumn varieties of cabbage - they’re juicier and sweeter. You’ll need regular 9% table vinegar.
Step 2
Remove the outer leaves from the cabbage, rinse the head, and cut it into large pieces, removing the core. Then cut each piece into squares about 1.5-2 inches (4-5 cm) on each side.
Step 3
Peel the beets and slice them into thin rounds. Or into sticks - it doesn’t really matter, as the beets are mainly for color.
Step 4
Peel the garlic. Slice the cloves into thin pieces. I used young garlic and sliced whole heads. Adjust the amount of garlic to your taste.
Step 5
Take a glass or enameled container and layer the chopped cabbage, beets, and garlic alternately inside. I used a jar. A 1.5-liter jar held about 500 g (about 1 lb) of cabbage (I made a third of the recipe). Don’t use metal or plastic containers, especially aluminum - contact with the acid could cause a chemical reaction.
Step 6
Prepare the marinade. Pour clean cold water into a saucepan. Add sugar, salt, black peppercorns, and bay leaves. Place the pan over medium heat and bring the water to a boil. Boil for 5 minutes, until the sugar and salt dissolve. Then remove it from the heat and add the vinegar to the marinade.
Step 7
Pour the hot marinade over the cabbage. Be careful when working with glass so it doesn’t crack. There should be enough liquid to completely cover the cabbage. If marinating in a pot, cover it with a plate and place a weight on top. If using a jar, close it with a lid. Leave the container at room temperature until completely cooled, then transfer it to the refrigerator.
Step 8
After 24 hours, you can serve the pickled cabbage with garlic and vinegar. Enjoy your meal!