This method of salting cabbage with vegetables is originally Siberian, but its name comes from the Ukrainian word "pelyustka", which translates as a flower petal. It is these associations that come to mind at the sight of square pieces of cabbage leaves, painted in a rich purple color scheme. The hostesses will also be pleased with the fact that, according to most pickling technologies, cabbage with beets will be ready no later than in a day.

Cabbage pelyustka with beetroot is a very easy-to-cook vegetable salad.

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

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

Recipe step by step:

  1. Cabbage forks cut into squares, after getting rid of the stalk. Chop the beets into strips, and simply cut each clove of garlic into several pieces. Mix the vegetable component of the workpiece and put it in a glass jar right size. The container must be clean, but it is not necessary to sterilize it.
  2. Boil the filtered liquid prepared for the brine, pour salt, sugar, spices into it. 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 of vegetables for pickling. Remove the cooled container with the cabbage preparation on the shelf of the refrigerator, where it can withstand exactly one day.

Recipe without vinegar

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

In this case, you will need for one three-liter bottle the composition of the products:

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

Kvasim cabbage with beets:

  1. After removing the damaged, sluggish 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. Fold the cabbage squares into a dry clean bottle, alternating them with beetroot slices. In order for the pill to come out elastic and crispy, when laying it in a container for pickling, it should not be rammed and crushed.
  3. For brine in cold but boiled water dissolve salt and sugar crystals, add pepper. Pour the mixture over the vegetables.
  4. Set 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 with beets

Thrill-seekers will appreciate savory recipe cabbage with garlic and hot pepper, pickled in a hot way.


The beauty of this salad lies in its simple cooking and available ingredients.

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

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

Progress:

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

in Georgian

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

To prepare a snack you need to take:

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

Salting method:

  1. Each fork of cabbage, depending on the size, cut into 8-12 slices, then divide each slice across into 4-6 parts.
  2. Chop prepared (washed and peeled) beets, peppers and garlic into thin rings. Celery can be used without chopping, whole branches.
  3. Put cabbage and chopped vegetables with a couple of sprigs of greens in layers in a salting container. Repeat layers until ingredients run out. In order for the finished cabbage to get a rich bright color and color even between the leaves, it must be chopped not large, and the ratio of cabbage and beets should be maintained in a 2: 1 ratio.
  4. To prepare the pickling liquid, put salt, sugar and other spices into the water. Bring everything to a boil, remove from heat and pour in the vinegar. Pour the vegetables with a hot solution, put a small oppression on top of them so that they do not float.
  5. Keep the cabbage warm for a day, then remove it in the cold and after 2-3 days you can serve it to the table.

Daily pill with beets


This cabbage goes well with different dishes from vegetables, meat or cereals.

If you really want to enjoy delicious pink cabbage petals, and there is no desire to wait, the following recipe will help out:

  • 2000 g of white cabbage;
  • 300 g of table beets;
  • 100 g carrots;
  • 30 g of garlic;
  • 1100 ml of drinking water;
  • 150 ml of vinegar 9%;
  • 50 g of salt;
  • 150 g of 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 the preparation of vegetables. From carrots and beets, cut off the peel with a thin layer, rinse the root crops and cut them into thin circles or sticks.
  2. Remove the husk from the garlic cloves, chop them into thin slices. We remove the upper leaves from the heads of cabbage, cut out the stalk, and cut the leaves suitable for pickling into small squares.
  3. We take a clean, dry three-liter glass jar, put cabbage squares, thin slices of beets, carrots and garlic in layers. Lastly, we make the beet-carrot layer.
  4. Now quick marinade. For him, boil water with salt, sugar, bay leaves and pepper. After three minutes of boiling, we take out the lavrushka, pour in vegetable oil and vinegar.
  5. Pour the cabbage with the resulting hot liquid so that the vegetables completely drown in it. We leave the container for 12 hours on the kitchen table. As soon as the time runs out, we proceed to the tasting.

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

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

Pickling sequence:

  1. Cut juicy cabbage leaves into squares of the desired size, grate carrots and beets with a grater for preparations in Korean or ordinary large, 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 boil the marinade. Dissolve sugar and salt in water, pour in vinegar and oil, put all the spices. Bring this mixture to a boil and immediately pour over the cabbage.
  3. Place a load in a bowl with a cabbage preparation, but not too heavy. His task is not to flatten and knead the cabbage petals, but simply not to let them float. After a day of infusion, cabbage with beets will be ready to appear on the dining table.

Of the many existing recipes for pickled cabbage, we will offer you some of the best - pickled cabbage andpill, with beets and without fast food And for the winter, with different spices, acute And piquant. - she is loved by all. Therefore, try to diversify your menu with the recipe you like.

Pickled Cabbage Recipes

Pickled Instant Pill

Products for a 3 liter jar:
1 liter of water
1.5 cabbage
1 large beetroot

200 ml 9% vinegar
100 ml sunflower oil
150 g sugar - 3/4 cup
2 tbsp salt
5 cloves of garlic
5 allspice peas
2 cloves
2 bay leaves

Cooking:
1. Cabbage can be pickled both in a saucepan and a jar. Remove the upper leaves from the cabbage, cut the head of cabbage into 8 parts, remove the stalks. For a jar, cut smaller.
2. Cut the beets into thin slices.
3. Garlic cut each clove in half.
4. Lay in layers: cabbage, beets, garlic, and so stack tightly.
5. Pour vinegar and vegetable oil into the cabbage.
6. Now make a marinade: add sugar, salt, bay leaf, cloves, allspice to the water and bring to a boil.
7. Pour cabbage with marinade.
8. Leave the cabbage to marinate at room temperature for a day, then put it in the refrigerator for another day. A day later, the pill is ready.

Pickled Instant Cabbage

Products:
2 kg cabbage

400 g carrots
1 head of garlic
1 apple
1 beetroot

Marinade:
1/2 l water
150 ml vegetable oil
150 ml 9% vinegar
100 g sugar
2 tbsp salt
10 allspice peas
3 bay leaves

Cooking:
1. Chop the cabbage, cut the carrots and the apple into strips, cut the garlic and beets into slices, mix everything and put it tightly in a jar.
2. “Collect” all the ingredients for the marinade into the pan and boil everything for 5 minutes.
3. Pour cabbage with ready-made marinade and leave on the table. After 12 hours, the cabbage is ready.
4. Squeeze the cabbage, cut the onion and season with vegetable oil.

Pickled beetroot pill for the winter

Products:
3 kg cabbage

1 beetroot
1 head of garlic
2 horseradish roots
3 tbsp salt
150 g sugar
200 ml 9% vinegar
10 allspice peas
2 bay leaves
3 liters of water

Cooking:
1. Cut the cabbage into pieces that can easily fit in a 3 liter jar.
2. Cut the beets into large strips.
3. Put water on fire, as soon as the water boils, add salt, sugar, vinegar
and beets, boil until the beets are half cooked.
4. Add allspice, bay leaf and remove from heat.
5. Pass the horseradish root and garlic through a meat grinder.
6. Sterilize jars and lids in a water bath for 5 minutes, and start laying cabbage, periodically pouring hot marinade with beets and shifting with horseradish and garlic.
7. Roll up the jars with iron lids and leave on the table until cool.
8. Then take it to the basement.

Spicy cabbage (pilyuska) of instant preparation

Products:
2 kg cabbage

3 medium carrots
4 cloves of garlic

Marinade:
1 liter of water
200 g sugar
2 tbsp salt
10 sweet peppercorns
5 bud nails
3 bay leaves
100 ml sunflower oil
300 ml 9% vinegar

Cooking:
1. Chop the cabbage (or you can cut the cabbage into 8 parts and make a pill), cut the carrots into strips, cut the garlic into slices. Mix everything and put it in a jar.
2. Boil 1 liter of water, add sugar, salt, peppercorns, cloves, bay leaf, boil for 10 minutes, and add vegetable oil and vinegar.
3. Pour the cabbage, as it cools down, put it in the refrigerator for a day (it will take 2-3 days for the pill), covering it with a nylon lid.

Spicy pickled pill

Ingredients:
2 kg white cabbage

500 g beets
2 tbsp wine vinegar (red)
3 tbsp Sahara
1 tbsp coriander seed
10 allspice peas
10 cloves
1 tbsp salt
2 hot red peppercorns

Cooking:
1. Cut the cabbage into 8 pieces.
2. Peel the beets and cut into thin slices, hot peppers cut into rings.
3. Sterilize the jar (3 liter) in a water bath. Place cabbage, beets and peppers in layers in a jar.
4. In a saucepan for 1 liter of water, add all the ingredients. Bring to a boil, pour cabbage with hot marinade.
5. Keep at room temperature for 5 days, then store in a cool dark place.

Very spicy cabbage

The cabbage turns out to be very tasty, and economical in terms of time and budget, but in terms of spiciness .. for an amateur.

Products:
2 kg cabbage
1.5 kg carrots
300 g onion
200 g garlic
1 large spicy hot pepper
150 g sugar
2 tbsp salt
250 ml 9% vinegar
250 ml sunflower oil
2 tsp ground black pepper
3 tsp ground coriander
1 tsp dried basil
1 tsp ground ginger

Cooking:
1. Chop the cabbage, grate the carrots on a coarse grater, cut the pepper into thin rings, onion into half rings, sell the garlic through a garlic press.
2. Put all the chopped vegetables in a large bowl, add salt, sugar, sunflower oil, vinegar and all spices, mix gently, but do not crush.
3. Arrange in jars, close with nylon lids and leave on the table for a day.
4. Put the finished spicy cabbage in the refrigerator or take it to the basement.

Bon appetit!


Delicious and beautiful cabbage Pilyuska can be a decoration for your table

The original recipe for harvesting cabbage "Pelyustka" at home for the winter.

In general, pelyustka is a petal in Ukrainian. The coleslaw got its name because when cooked, it looks a lot like flower petals when the cabbage pieces turn beet-colored.

In our country, in addition to the original word "pelustka", you can also find "piluska". I don't know where it came from, and probably no one knows.

Well, let's go directly to the recipe for cabbage "Pelyustka".

A simple recipe for cabbage Pilyuska with beets home cooking step by step with photo. Easy to cook at home in 1 day 20 minutes. Contains only 81 kilocalories. Author's recipe for home cooking.



  • Preparation time: 19 minutes
  • Cooking time: 1 d 20 min
  • Amount of calories: 81 kilocalories
  • Servings: 6 servings
  • Complexity: simple recipe
  • National cuisine: home kitchen
  • Dish type: Miscellaneous

Ingredients for six servings

  • White cabbage 1 pc.
  • Beetroot 1 pc.
  • Garlic 1 clove
  • Salt 3 table. l.
  • Sugar 1.5 stack. (200 ml)
  • Vinegar 200 ml
  • Bay leaf to taste

Step by step cooking

  1. We clean the head of cabbage and cut it into large pieces (well, you already understood about the petals).
  2. We wash the raw beets, peel and cut into slices about half a centimeter thick.
  3. Peel the garlic and cut each clove into four pieces.
  4. We put the cabbage in the prepared container (very tightly), shifting it in layers with beets and garlic.
  5. We also add bay leaves.
  6. We prepare a brine from water, salt, sugar and vinegar.
  7. Pour hot brine into our container with cabbage and leave for a day in a cold place (in the refrigerator, for example).
  8. You can store cabbage "Pelyustka" for quite a long time.