Georgian-style pickled cabbage is spicy, spicy, surprisingly crispy. This is an ideal snack for strong alcoholic drinks and a real decoration for a festive table. It is prepared quickly and easily.

Georgian cabbage - a traditional recipe with beets

Products: 3 kilograms of white cabbage, whole heads of garlic 2 pcs., 2-4 hot peppers, 1.5 kilograms of fresh beets, 2 bunches of celery, 3 tbsp. l salt, 2.5 l of purified water.

  1. Bring water to a boil, dissolve salt. The liquid is allowed to cool.
  2. Cabbage is cut into medium cubes, fresh garlic into slices, hot pepper very finely, beets into thin slices.
  3. Prepared ingredients are laid out in salting containers. The first is beets, the last is garlic.
  4. Layers are repeated until the products run out. Celery branches are stacked between them.
  5. The last layer will be sliced ​​beets.
  6. From above, the products are poured with cooled salt water so that it completely covers the components. The contents of the container are covered with a flat plate and a lid.
  7. Cabbage is left on the table for 2-3 days. Then it moves to the cold for a few more days.

You can try Georgian cabbage with beets already for 3 days. But it will be completely ready in 6-7 days.

Read also:sauerkraut with beets

How to cook for the winter?

Products: 1.5 kilos of fresh cabbage, large beets, a bunch of fresh celery, a head of garlic, 3 large spoons of granulated sugar and coarse salt, 1/3 cup table vinegar, 1.5 liters of purified water, small. spoon peas of black pepper, hot pepper, 4-5 leaves of parsley, 3 tbsp. l vinegar.

  1. All dry ingredients are poured into the pan, lavrushka, peppercorns are added.The mixture is brought to a boil, removed from the fire, combined with vinegar.
  2. Cabbage is cut into large pieces. However, they should easily pass into the neck of the can.
  3. The vegetable is tightly packed into the prepared three-liter jar with the first layer. Raw beets cut into small slices are laid out on top.
  4. Next is shredded celery, hot pepper and garlic.
  5. All remaining components are laid out in the same layers.
  6. They are poured with brine prepared in the first step. Capacity is rolled up by a lid.

First, a jar of cabbage is left for 24 hours at room temperature, and then rearranged in the cold.

Georgian spicy sauerkraut

Ingredients: a whole head of garlic, a head of fresh cabbage, 1 pc. beets, large carrots, hot peppers, 1 liter of purified water, 2 large tablespoons of vinegar, half a glass of granulated sugar, 2 large tablespoons of coarse salt.

  1. Cabbage and beets are cut into medium pieces. The carrots rubs coarsely.
  2. To these vegetables are added small cubes of pepper, garlic passed through a garlic crusher. At this stage, several peas of allspice black pepper can be added to the mass to taste.
  3. Well-mixed ingredients are packed in a large jar.
  4. To prepare the brine, all dry ingredients are poured into the water. When the mixture boils, the fire underneath turns off and vinegar is added.
  5. The contents of the can are still poured with hot brine. The container is closed by a lid.

Spicy sauerkraut is ready for use in a day.

Red cabbage

Products: 2.5 kilograms of red cabbage, a pound of raw beets, 2-3 celery stalks, 12-18 tooth. garlic to taste, 2 liters of purified water, half a liter of table vinegar, 3 large tablespoons of coarse salt, 140 g of granulated sugar.

  1. Cabbage is washed, dried and cut into large pieces that look like watermelon slices.
  2. Beets are peeled and cut in thick circles.
  3. Garlic is peeled, each slice is cut into 2-3 parts. Celery stalks are chopped finely.
  4. At the bottom of a large pan, a portion of garlic, celery, beetroot slices are sprinkled. You can add a little chopped fresh herbs to your taste.
  5. Next comes the cabbage.
  6. Layers of products are repeated until they run out.
  7. In a separate bowl, salt and sugar are poured with water. When the mixture boils, vinegar is poured into it. After another 1-2 minutes, the marinade is removed from the fire.
  8. The liquid is poured into a container with cabbage. A flat plate and a press are installed on top.

Cabbage will be pickled on the table for 2-3 days, only after that the snack is rearranged in the refrigerator.

Tasty spicy snack

Products: 1.5 kilograms of cabbage, medium beets, 2-3 garlic cloves, 2 liters of purified water, a faceted glass of sugar, a handful of black pepper, 2 tbsp. l coarse salt, a couple of leaves of parsley, half a glass of table vinegar (9%), 4 tbsp. l refined oil.

  1. Two liters of water are brought to a boil. Dry components, lavrushka get enough sleep in a liquid. After boiling, the marinade is turned off and left to cool. During this time, sweet and salty grains will completely dissolve in it.
  2. Cabbage is cut into wide strips, garlic is chopped finely, the beets coarsely rub.
  3. Vegetables are stacked in a prepared jar in layers. Between them, chopped garlic is poured in places.
  4. Vinegar and oil pour into a still warm marinade.
  5. The resulting liquid mixture is sent to a jar of vegetables.

After a day of insisting at room temperature, the snack can be served to guests or rearranged in a cool place for storage.

With the addition of carrots and spices

Products: a head of fresh cabbage, 2 medium boiled beets, 3 carrots, a glass of granulated sugar, 2 large spoons of coarse salt, 8-9 tooth. fresh garlic, 1 tbsp. l freshly ground black pepper, 5 laurel leaves, half a glass of sunflower oil, a glass of table vinegar (9%), 2 l of purified water.

  1. Cabbage is cut into medium pieces, covered with salt and left for 3-4 hours.
  2. Boiled beets and raw carrots are cut into strips.
  3. The following components are laid out in a large jar in layers: beets, chives and bay leaves, cabbage, carrots. They are repeated until the completion of the products and stacked as tightly as possible.
  4. For brine, water is brought to a boil, salt, pepper, sand are poured into it. The mixture is boiled over high heat. The heating of the stove decreases after 5-6 minutes, table vinegar and oil are poured into the container.
  5. After adding vinegar, the process continues for a couple of minutes without boiling.
  6. Ready brine is poured into a jar.

When the contents of the container have cooled, the snack can be rearranged in the cold for a day.

Pickled Cabbage Without Vinegar

Products: 3 kilograms of white cabbage, 1.5 kilograms of beets, 2 medium heads of fresh garlic, 3 pods of chili pepper, 4 large tablespoons of salt, 2 liters of purified water.

  1. Cabbage gets rid of contaminated dry leaves. Then the head is cut into large pieces that will not fall apart. Beetroot gets rid of the peel and is chopped into thin circles.
  2. Peeled garlic cloves are cut in half. Chili is cut in circles without legs.
  3. It is more convenient to pickle cabbage in a large pan under the press. Vegetables are laid out in layers in the selected container. Beetroot cabbage alternates. Topped with garlic and pepper. In order for the cabbage to eventually acquire an appetizing reddish color, the beets should be the first and last layer.
  4. For brine, salt water is brought to a boil, after which it cools to a warm state.
  5. The resulting liquid is filled with vegetables. A container with cabbage is closed by a lid, pressed by something heavy.

Pickled cabbage according to this recipe will be cooked for 5-6 days at a temperature of 21-22 degrees. Then the appetizer can be transferred to plastic containers with lids and cleaned in cool.

Phali from cabbage

Products: 620 g of cabbage, a bunch of fresh cilantro, 5-7 teeth. garlic, head of garlic, a handful of walnut kernels, salt to taste, 1 tsp. hops-suneli, a little table vinegar, a pinch of red and black ground pepper.

  1. Cabbage is coarsely cut without a stalk, filled with water and boiled for 15-17 minutes after boiling.
  2. Then it is washed with cold water.
  3. Greens, onions and garlic are finely chopped. The nuts are dried in a dry pan, chopped with a knife.
  4. Excess water is squeezed out of boiled cabbage by hand. Next, the vegetable, along with other components, is ground in mashed potatoes using a blender.
  5. Spices, salt, a little vinegar to taste are added.

Phali from cabbage is rearranged in the refrigerator for 3-4 hours.

With horseradish

Products: 1.5 kilograms of fresh cabbage, 2-3 horseradish roots, 2 large beets, 1-3 pods of hot pepper, a bunch of fresh parsley, 1 liter of purified water, half a glass of vegetable oil, the same amount of table vinegar, a glass without a hill of sugar- sand, 3 large tablespoons of salt.

  1. The main component without the upper leaves and the stump is cut into medium pieces. Horseradish shavings pour out to the vegetable.
  2. To the main ingredients is added finely chopped hot pepper, slices of raw beets. Greens are chopped randomly.
  3. Salt, sand dissolves in hot water. Oil is poured into the liquid, after which it is brought to a boil.
  4. Vegetables, horseradish, hot pepper, parsley are stacked in a jar in layers. Sliced ​​beets should be the first and last.
  5. Products are poured with hot marinade. Vinegar goes to the bank.

When the snack has cooled, you can move it for a day in the refrigerator.

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