Marinated Beetroot & Cabbage Salad
Add information about pickling and preserving traditions, regional versions, family memories, or the story behind your own recipe.
- CuisineEastern European
- Prep20 min
- Total20 min
- Makes10 servings
Marinated Beetroot & Cabbage Salad
1. Prepare salad:
Slice the cabbage and red onions, grate the fresh
beetroot, and add chili pepper flakes and minced
garlic to taste. Mix it all together in a bowl.
2. Prepare the marinade:
In 1 litre of filtered water, mix 100ml of white
vinegar, then add salt and sugar.
3. Combine:
Pack the salad mix into a sterile mason jar and
pour the marinade until the very top. Place the
bay leaf on top.
4. Cure:
Screw the lid on tightly and place the jar upside
down for 3 hours, then store in a cool, dry place
for 2 days. Good with all meats!
Marinated Beetroot & Cabbage Salad
The story behind the dishAdd information about pickling and preserving traditions, regional versions, family memories, or the story behind your own recipe.
