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Pickled Beetroot with Red Cabbage

Step-by-step method

Let’s cook

At a glance

This vibrant, health-packed pickle comes together over two days—you'll boil and grate the beetroot, shred and salt the cabbage, then mix everything with a hot brine before leaving it to develop flavor for 24 hours. The final step involves packing the mixture into jars and sterilizing them, making this a perfect batch recipe (about 5 jars) for storing your winter vegetables.

  1. 1/4

    Boil and grate the beetroot

    Wash the beetroot and boil until tender. Let it cool, peel, and grate on a coarse grater.

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  2. 2/4

    Salt and let it sit

    Shred the cabbage and sprinkle with a little salt. Use just a small amount. Mix well and let it stand for a while. Then stir in the finely chopped onion.

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  3. 3/4

    Make the brine

    Bring all the listed ingredients to the boil, letting the sugar, sweetener and salt dissolve completely. Pour the hot brine over the cabbage, mix in the grated beetroot, and leave to rest for 24 hours.

    For this step

    0/4

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Pickled Beetroot with Red Cabbage

bohynekuchyne
Active time total 1 h 10 min
Prep 10 min Cook 1 h
Plus overnight of resting (not counted in active time)
7 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Grater
Preserving jar

What's in it?

212 kcal

Calories

49 g

Carbohydrates

0 g

Fats

3 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Beetroot and red cabbage are a real health powerhouse. Right now in February is when they're needed most! This batch makes about 5 jars of 0.7 litres each.

Gluten-free Lactose-free Vegan Vegetarian Side Dish Canning & Preserving Healthy

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