Sauerkraut and beetroot recipe includes only simple and affordable ingredients. It is recommended to do this harvesting in the autumn season, when all the main vegetables that make up this snack ripen on the beds. Unlike the traditional version, which is prepared without a red ingredient, such a cabbage turns out to be especially tasty, fragrant and with a pleasant bright shade.
Sauerkraut with beets: a step by step recipe
Components for procurement:
- fresh garlic - medium head;
- young white cabbage - 2 kg;
- bell pepper (preferably red) - 1 pc.;
- large beets - 1 pc.;
- refined sunflower oil - ½ cup;
- medium-sized salt - 2 large spoons;
- white sugar sand - 3 large spoons;
- table vinegar - 1 large spoon;
- purified water - 1 l.
Vegetable processing
The recipe for sauerkraut with beets requires the use of only fresh and young vegetables that were grown without the addition of nitrates. That is why such products are best purchased in the markets from gardeners. Thus, it is necessary to wash the white cabbage and clean it from the surface leaves. Further, the forks must be freed from the stump and solid stems, and the rest of the shredded into pieces that easily enter the neck of the jar.
Also, the recipe for sauerkraut with beets involves the use of ingredients such as bell pepper and garlic. They should be rinsed, washed, removed stalk and husk. Next, garlic must be finely chopped with a knife, and sweet pepper - chopped into medium pieces. In addition, it is required to peel the beets and freshly cut into thin straws.
After all vegetables have been processed, they need to be combined in one container and mixed thoroughly, slightly washing with your hands.
Sterilization of dishes
The recipe for sauerkraut with beets recommends that you use only sterilized glass jars (1.5, 2 or 3 l) to store this workpiece. They must be washed with table soda, and then kept in a double boiler for 19-23 minutes.
Marinade preparation
In order for quick pickled cabbage with beets to be salted at that time and stored for a long time in the cellar, it is advisable to pour hot marinade on it. To prepare such a brine, you need to combine drinking water, table salt and granulated sugar together, and then boil all the ingredients. After this, it is necessary to pour in the liquid sunflower refined oil and table vinegar.
Sunset
Having distributed the vegetables in sterilized jars, they should be poured with boiling marinade, rolled up and left aside until they cool completely. Further, the workpieces must be put in a subfloor or refrigerator and stored for no more than 8-9 months.
How to serve to the table
Sauerkraut with beets should be presented to the table as a tasty and fragrant snack. To do this, put the workpiece in a salad bowl, season with onion rings, sugar and sunflower oil, and then mix.