Pickled Cabbage and Beets Recipe

This recipe comes from a friend of mine that I met through blogging, she also has Slavic background and now lives in Seattle. She also blogs recipes at Snacking in the Kitchen

This recipe has grabbed my attention due to the fact that pickled cabbage was a huge part of my childhood. My parents had a ton of picked cabbage in a wooden barrel to last us a whole winter.

Pickled cabbage can be served as a salad with minced onions and drizzled oil. Often it is added to Red Borscht and Stewed Cabbage with Meat.

Serving size:
1
units
Prep
45 min
Cooking
n/a
Ready in
1 hr 12 min
Simple
Challenging

Instructions 

Slice cabbage into thin long strips. Clean, grate carrots and beets.
Slice garlic into small pieces. Combine all ingredients together.
Press cabbage with something heavy for 5-7 days. Every few days stir ingredients to keep the liquid flowing.

After the cabbage is pickled, store refrigerated in a jar.

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