Of the many existing recipes for making pickled cabbage, we will offer you some of the best - pickled cabbage andpill, with beets and without, instant cooking And for the winter, with different spices, acute And spicy. - she is loved by everyone. Therefore, try to diversify your menu with a recipe you like.
Pickled cabbage recipes
Instant marinated pill
Products for a 3 liter jar:
1 liter of water
1.5 cabbage
1 large beet 
200 ml 9% vinegar
100 ml sunflower oil
150 g sugar - 3/4 cup
2 tbsp. salt
5 cloves garlic
5 allspice peas
2 clove buds
2 bay leaves
Preparation:
1. Cabbage can be pickled either in a saucepan or in a jar. Remove the top leaves from the cabbage, cut the head of cabbage into 8 pieces, and remove the top. For the jar, cut it smaller.
2. Cut the beets into thin slices.
3. Cut each garlic clove in half.
4. Lay in layers: cabbage, beets, garlic, and lay tightly.
5. Pour vinegar and vegetable oil into the cabbage.
6. Now make the marinade: add sugar, salt, bay leaf, cloves, allspice to the water and bring to a boil.
7. Pour the marinade over the cabbage.
8. Leave the cabbage to marinate at room temperature for a day, then put it in the refrigerator for another day. In a day the pill is ready.
Instant pickled cabbage
Products:
2 kg cabbage 
400 g carrots
1 head of garlic
1 apple
1 beet
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
Preparation:
1. Shred the cabbage, cut the carrots and apple into strips, cut the garlic and beets into slices, mix everything and place tightly in a jar.
2. “Collect” all the ingredients for the marinade into a saucepan and boil everything for 5 minutes.
3. Pour the prepared marinade over the cabbage and leave on the table. After 12 hours the cabbage is ready.
4. Squeeze the cabbage, chop the onion and season with vegetable oil.
Marinated piluska with beets for the winter
Products:
3 kg cabbage 
1 beet
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
Preparation:
1. Cut the cabbage into pieces that can easily fit into a 3-liter jar.
2. Cut the beets into large strips.
3. Put water on the 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 the jars and lids in a water bath for 5 minutes, and start laying the cabbage, periodically pouring hot marinade with beets and topping with horseradish and garlic.
7. Roll up the jars with iron lids and leave them on the table until they cool.
8. Then take it to the basement.
Instant spicy cabbage (piluska)
Products:
2 kg cabbage 
3 medium carrots
4 cloves garlic
Marinade:
1 liter of water
200 g sugar
2 tbsp. salt
10 allspice peas
5 bud nails
3 bay leaves
100 ml sunflower oil
300 ml 9% vinegar
Preparation:
1. Shred the cabbage (or you can cut the cabbage into 8 pieces and make a piluska), 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 over the cabbage, once it has cooled, put it in the refrigerator for a day (it will take 2-3 days for the piluska), covering with a nylon lid.
Spicy pickled piluska
Ingredients:
2 kg white cabbage 
500 g beets
2 tbsp. wine vinegar (red)
3 tbsp. Sahara
1 tbsp. coriander seeds
10 allspice peas
10 pcs clove buds
1 tbsp. salt
2 hot red peppers
Preparation:
1. Cut the cabbage into 8 pieces.
2. Peel the beets and cut into thin slices, cut the hot pepper into rings.
3. Sterilize the jar (3 liter) in a water bath. Place cabbage, beets and peppers in layers in a jar.
4. Add all ingredients to a saucepan containing 1 liter of water. Bring to a boil, pour the hot marinade over the cabbage.
5. Leave 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... it’s not for everyone.
Products:
2 kg cabbage
1.5 kg carrots 300 g onion
200 g garlic
1 large 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
Preparation:
1. Shred the cabbage, grate the carrots on a coarse grater, cut the pepper into thin rings, onion into half rings, and press the garlic through a garlic press.
2. Place all the chopped vegetables in a large bowl, add salt, sugar, sunflower oil, vinegar and all the spices, mix gently, but do not knead.
3. Place in jars, close with nylon lids and leave on the table for a day.
4. Place the finished spicy cabbage in the refrigerator or take it to the basement.
Bon appetit!
No holiday table can be imagined without an abundance of salads and all kinds of appetizers. What to do if there are only a few days left before the holiday, but there are no preparations yet? One option is to use instant pickling. One of these easy-to-prepare snacks is pickled piluska (or pelyuska). This is an ordinary one, which is pickled with beets, as a result of which it becomes like petals, which is where this Ukrainian appetizer gets its name. It looks very festive and elegant due to its beautiful reddish-pink hue, is prepared quickly and is a very budget-friendly treat. Today we will tell you how to prepare instant cabbage piluska - you will find recipes with photos below.
Classic recipe
This is a fairly budget option, and here's why.
Ingredients:
2 kilograms of white cabbage; 700 grams of beets; 300 grams of carrots; 2-3 whole heads of garlic; 200 milliliters of 9% table vinegar; 200 grams of granulated sugar; 2-3 tablespoons of fine salt; 1.5 liters of clean water; a little sunflower (or any other vegetable) oil; 5 bay leaves; 2-3 teaspoons black peppercorns.
https://www.instagram.com/p/Bls6tEylQHI/
Preparation
The cabbage must be washed and cleaned of the upper damaged and green leaves and the stalk removed. Then it should be cut into several parts and cut into cubes of 2-3 centimeters.
After that, move on to other vegetables. Wash and peel the carrots and beets, and then cut them into small strips. Garlic should also be peeled and cut into thin petals.
Now you can start cooking for the vegetables. Take a saucepan and pour all the water into it. Place bay leaves and spices in it. When the water boils, add salt and sugar to it and mix well. Boil for just a couple of minutes and remove the entire mixture from the heat. Pour in the required amount of vinegar and mix everything well again.
Prepare sterilized jars with lids. Fill them to the top with layers of vegetables: first comes the main vegetable, then beets, carrots and so on until the very top. Fill all this riot of colors with a slightly cooled marinade, and on top of each jar you can add a tablespoon of vegetable oil. Close the jars with the prepared lids.
Leave them warm, at room temperature and cover with a towel, and in 2–5 days you will be able to please all your family and guests with a delicious pickled snack. This product must be stored in the refrigerator.
Hot and spicy piluska: quick recipe
If you like a more interesting taste and need some “pepper,” we recommend using the following marinade options.
Ingredients:
2 kilograms of white cabbage; 400 grams of beets; 300 grams of carrots; 2-3 whole heads of garlic; 2-3 medium chili peppers; 150 milliliters of 9% table vinegar; 150 grams of granulated sugar; 2-3 tablespoons of fine salt; 1 liter of clean water; 6 bay leaves; some black peppercorns (optional).
https://www.instagram.com/p/Bbke_09lQaF/
Preparation
Prepare and cut the main vegetable in the same way as in the previous recipe. Prepare carrots and beets in the same way, and then cut them into thin semicircles. Peel the garlic cloves and cut them into thin petals. The chili pepper must be washed, the stem removed and chopped into thin rings, preferably wearing gloves first.
Prepare clean jars and start laying out all the prepared vegetables in layers: pepper - cabbage - carrots and beets. And so on until the end of the jar.
Then prepare the marinade in the same way as described in the previous recipe: heat the water, place bay leaves, pepper, sugar and salt there. Bring to a boil and remove, stirring well first. Add vinegar and stir again.
Pour the resulting solution evenly into the jars and cover them with lids. Leave at room temperature for 2-4 days. Ready!
Spicy marinade
In order to diversify the taste of the finished product and make it more interesting and piquant, use the following recipe.
Ingredients:
2 kilograms of white cabbage; 400 grams of beets; 150-200 grams of carrots; 2-3 whole heads of garlic; 150 milliliters of apple cider vinegar; 100 grams of granulated sugar; 1.5 tablespoons fine salt; 1.5 liters of clean water; 150 milliliters of sunflower (or any other vegetable) oil; 3 bay leaves; a few black peppercorns; 5 clove buds; 7 grams each of cumin and coriander.
https://www.instagram.com/p/BOKtemLA1r5/
Preparation
Wash and peel the vegetables. Cut the cabbage into small squares 2-3 centimeters in size. Grate carrots and beets on a coarse grater or cut very thin into strips. Cut the garlic into thin petals. Mix all the ingredients in a large bowl or saucepan in which they will marinate.
Put the water on the fire. Salt it and add oil, vinegar, sugar and all kinds of spices. Let it boil and remove from heat.
Pour the marinade over the cabbage mixture, cover with a lid, and place a press on top so that the vegetable mixture does not float to the surface. After 24 hours, the salad can be placed on the table.
Quick recipe without beets
If for some reason you don’t want to include beets in your dish, but still don’t mind treating yourself to a delicious salad, this recipe is just for you.
Ingredients:
2 kilograms of white cabbage; 2 medium carrots; 5-6 cloves of garlic; 200 milliliters of 9% table vinegar; 300 grams of granulated sugar; 2-3 tablespoons of salt; 2 liters of clean water; 6 tablespoons of sunflower (or any other vegetable) oil; 6 bay leaves; a little black peppercorns (to taste); 2 teaspoons each of cumin and coriander.
https://www.instagram.com/p/BgT9h17l6KQ/
Wash the cabbage and peel it from the top green leaves, and also cut out the stalk. Next, cut it into small pieces - squares or whatever you like - 3-4 centimeters each.
Wash and peel the carrots, and then cut into thin semicircles. Place the ingredients in a large container and stir. Place bay leaves, chopped peppercorns, cumin and coriander seeds on top.
Now is the time to start preparing the marinade. Place a pan of water on the fire, add salt and sugar. Boil for a few minutes, stirring constantly to dissolve the ingredients. And then add vinegar and let it simmer for a couple more minutes. Then remove the resulting solution from the heat.
Pour vegetable oil into the container with the prepared vegetables, and then the hot marinade. Cover with a plate and place a small press on top (so that the vegetables do not get too squished). Leave for 24 hours and the dish is ready.
Cold marinade without adding vinegar
Many people, especially those who adhere to a healthy diet or have any dietary restrictions, tend to avoid such an ingredient as vinegar essence. Luckily, this salad can be made healthier by eliminating it. However, he warns immediately - in this case, the process
Dissolve sugar and salt in cold water, add pepper, bay leaf and a little oil. Mix thoroughly.
Place the vegetables in a clean three-liter jar in layers - first cabbage, then beets, then carrots and so on until there is no more space in the jar. Pour marinade over all ingredients and close the lid. Leave at room temperature. The dish will be ready in 3–7 days.
We are sure that the instant meal will become a real lifesaver on the eve of big holidays and we hope that the treat will be enjoyed by all your guests and household members.
Tasty and beautiful Pilyuska cabbage can decorate your table
An original recipe for preparing Pelyustka cabbage at home for the winter.
In general, pelyustka is a petal in Ukrainian. Cabbage salad gets its name because when cooked it looks a lot like flower petals, with the cabbage pieces turning a beet color.
In our country, in addition to the original word “pelyuska”, you can also find “piluska”. I don’t know where it came from and probably no one knows.
Well, let’s move on directly to the recipe for “Pelustka” cabbage.
A simple homemade recipe for Pilyuska cabbage with beets, step by step with photos. Easy to prepare 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
- Calorie Amount: 81 kilocalories
- Number of servings: 6 servings
- Complexity: Simple recipe
- National cuisine: home kitchen
- Type of dish: Miscellaneous
Ingredients for six servings
- White cabbage 1 pc.
- Beetroot 1 pc.
- Garlic 1 clove.
- Salt 3 table. l.
- Sugar 1.5 cup. (200 ml)
- Vinegar 200 ml
- Bay leaf to taste
Step-by-step preparation
- We clean the head of cabbage and cut it into large pieces (well, you already understood about the petals).
- We wash the raw beets, peel them and cut them into slices about half a centimeter thick.
- Peel the garlic and cut each clove into four parts.
- Place the cabbage in the prepared container (very tightly), layering it with beets and garlic.
- We also add bay leaves.
- We prepare a brine from water, salt, sugar and vinegar.
- Fill our container with cabbage with hot brine and leave it in a cold place (in the refrigerator, for example) for a day.
- You can store Pelyustka cabbage for quite a long time.
Preface
How many different preserves can be seen on the shelves of our pantries! Jars containing sauerkraut or pickled cabbage are, perhaps, a classic that can be skillfully diluted with new colors. A living example of this is a bright and unforgettable recipe for piluska salad, prepared with beets. Its special flavor goes perfectly with meat and fish dishes, as well as side dishes of baked potatoes and a variety of cereals.
Since ancient times it has been considered a native Russian national dish, the recipe for its preparation has been constantly improved. However, if you look at the cuisine of the world, you will also find sauerkraut and pickled cabbage, which is especially popular in China and South Korea. There are many versions about the origin of the name of the salad. According to experts, the name of the dish comes from a similar Ukrainian word “pelyustki”, which means petals.
However, in addition to the original name, moderate spiciness and speed of preparation of the dish, what is especially attractive to gourmets is the rich vitamin complex with which this salad is soaked through and through. A storehouse of useful microelements is found in the main ingredient – cabbage. These are vitamins C, B1, B2, as well as calcium, magnesium, phosphorus and iron. All this wealth of vitamins and substances has a beneficial effect on the immune system, strengthens the walls of blood vessels and ensures good metabolism. In addition, sauerkraut slows down the aging process of cells, helps fight gastrointestinal diseases and normalize intestinal flora.
Sauerkraut in Russian cuisine
Experts strongly recommend that even pregnant women eat salads with cabbage, because this vegetable helps get rid of toxicosis and increases potency in men.
Sauerkraut is good in moderation, especially if you have high pH and chronic gastrointestinal diseases. The pelyuska dish will certainly please those who are used to watching their figure. Indeed, due to its low calorie content, it can be called dietary. By eating salad daily, in the shortest possible time you will get rid of extra pounds, and also cleanse your body of toxins.
You should be very careful when choosing the main ingredient. If you want it to be fermented or to turn out perfectly, then choose a white cabbage vegetable of late varieties. A salad with such cabbage will be unusually crispy and juicy. Also pay attention to proportions.
Preparing pickled cabbage “Pilyuska” with beets
The amount of ingredients for the marinade can be changed to suit your taste, but in the case of vinegar you should not experiment. Here, follow the strict quantity or maximum permissible norm. To prevent the finished salad from tasting bitter, do not allow carbon dioxide bubbles to accumulate during fermentation. To do this, periodically press the salad ingredients as tightly as possible to each other, and use a sharp knife to make a depression to the very bottom of the jar to avoid air accumulation inside the container.
In the sultry winter cold or long autumn evenings, there comes a time when you definitely want to try a salad reminiscent of summer. Among all the variety, don’t forget about the recipe for a tender and crispy pelustka salad with a slight spice. Today we will share with you a classic version of preparing this dish with a traditional vinegar dressing from a hot marinade, and also offer an alternative option for those who are not fans of vinegar.
As the main container where our cabbage and vegetables will be marinated, you can use a small can, a plastic container or a standard three-liter jar, which does not require pre-sterilization.
The main list of salad ingredients is as follows:
- white cabbage – 1.5-2 kg;
- beets – 1-2 pcs. (total weight up to 400 g);
- carrots – 2-3 pcs. medium size;
- garlic – 1 medium head.
Ingredients for making coleslaw
We begin the salad preparation process by preparing the vegetables. Remove the top leaves from the cabbage, peel and peel the beets, carrots and garlic. Now we wash all the peeled vegetables under running water and proceed to the second stage of preparation - slicing. Let's start with the main ingredient. First, divide the head of cabbage in half, and then cut the resulting halves lengthwise again. We cut these parts into large squares, approximately 2 by 3 cm in size. We disassemble the finished pyramids into pellets (leaves). Leave them aside for now and start chopping the beets and carrots.
They are often cut into thin slices, but there are those who like to grate these vegetables on a coarse grater. However, if you want to experience the crunchy taste of beets and carrots in a salad, then it is better to use the first cutting option. Cut the beets into slices and the carrots into slices. Just be sure to keep the cuts thin. This will reduce the time it takes to marinate vegetables. As for the garlic, it can be finely chopped or also cut into thin slices. And for those who like a more spicy taste, you can even add chopped chili pepper and a few slices of horseradish root to the dish. If you want your salad to be a little spicier, we recommend removing the hot pepper seeds, but for a truly sizzling flavor, you can leave them in.
Now that everything is chopped, put the vegetables in layers in a jar or any other container in the following sequence: cabbage, carrots, beets and garlic. We repeat the sequence of layers until we have laid out the entire amount of chopped ingredients. The final stage remains - preparing the marinade. For this amount of vegetables you will need a liter of water, to which you need to add 150 g of sugar, 2 tbsp. l. salt, 2-3 bay leaves, allspice to taste and 30 ml of vegetable oil. Mix all these ingredients thoroughly in a saucepan and place it on low heat. When the liquid begins to boil, turn off the stove, let the marinade cool slightly and add 9% vinegar to it - no more than 150 ml. Pour the prepared marinade over the pelyustka salad, put pressure on top and leave it to marinate for 7-10 days in a cool place.
But an alternative marinade recipe without vinegar is a cold brine. It consists of a liter of boiled water, 2 tbsp. l. sugar, 1.5 tbsp. l. salt and a few peas of allspice. All the ingredients just need to be mixed, and the marinade is ready for dressing. The duration of marinating takes approximately the same amount of time as in the first option. The sauerkraut cabbage is ready.
