VEGAN

Pickled Cabbage with Beet Petals

Appetizers | Russian cuisine

⏳ Time

20 minutes + 1 day

🥕 Ingredients

🍽️ Servings

Description

Pickled cabbage with beet petals

Ingredients

White Cabbage - 4 lbs
Beets - 3 pieces
Red Chili Pepper - 1 piece
Garlic - 7 cloves
Apple Cider Vinegar - 7 fl oz
Vegetable Oil - 3 fl oz
Salt - 2 tablespoons
Sugar - 2.6 oz
Cloves - 7 pieces
Bay leaves - 3 pieces
Allspice berries - 7 pieces
Water - 1 qt

Step by Step guide

Step 1

The specified set of ingredients is based on 1 liter of water and a three-liter jar.

Step 2

Remove the outer leaves from the cabbage, cut it into pieces that fit through the neck of the jar. Wash the vegetables, peel them, and cut the beets into approximately 1x1 cm cubes. Cut each garlic clove in half, or into 3 slices if they are large.

Step 3

If you cut the chili pepper (not whole), remove the seeds and stem.

Step 4

Layer the ingredients in the jar: chili pepper, beets, cabbage, garlic, beets, cabbage, beets, and cover with a cabbage leaf (I cover it after pouring in the vinegar, oil, and 'brine'); pack everything quite tightly.

Step 5

Pour the vinegar over the cabbage, then add the vegetable oil.

Step 6

In a small pot, prepare the brine: water, sugar, salt, bay leaves, cloves, allspice. Bring it to a boil, and once it boils, pour it over the cabbage. The water will immediately start to turn a beautiful dark pink color.

Step 7

Leave the petals to marinate at room temperature for one day, then transfer to the refrigerator for at least another day. So, our petals will be ready in about two days, BUT... the most beautiful flavor and color develop after 7-10 days.