Homemade pickled beets are a great way to keep a small surplus of the crop. Pickled beets are great for side dishes and salads, and can also be eaten simply as a savory snack.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Beets are an indispensable vegetable not only for some recipes, but also for the human body. For example, without it, it is impossible to cook red borscht, cook beetroot or vinaigrette. Of course, with these common foods, the use of this fruit does not end there. The vegetable is added to all kinds of snacks and salads, and one of the most famous is the “herring under a fur coat”. For all these dishes, beets are good not only boiled or baked, but also excellent for other dishes.
You can eat pickled beets right away, or you can store them in the refrigerator for a while. You can also stock up on it for the winter and, on cold winter days, delight yourself with such a healthy snack.
The marinade is usually prepared with an acidic liquid, such as table vinegar or wine vinegar, freshly squeezed orange juice, wine, and other foods. Additional ingredients can be very different. Allspice and bay leaves are considered classics. Can also be supplemented with a cinnamon stick, fresh ginger, clove buds, nutmeg, etc.
- Calorie content per 100 g - 9, 2 kcal.
- Servings - one 400 l can
- Cooking time - 15 minutes for cooking, plus time for boiling beets, plus a day for pickling
Ingredients:
- Beets - 2 pcs. (medium size)
- Table vinegar 9% - 1 tablespoon for cooking and 2 tbsp. for marinade
- Salt - 1 tsp or to taste
- Sugar - 0.5 tsp
- Bay leaf - 2 leaves
- Allspice peas - 3-5 peas
- Carnation - 2-3 buds
- Cinnamon stick - 1 pc.
Cooking pickled beets
1. Peel the beets, place in a saucepan, fill with drinking water, add vinegar, do not forget to put salt and put on the stove to cook until cooked. Readiness to determine is easy - pierce the vegetable with a knife, if it easily enters, then the root vegetable is ready. Vinegar is necessary so that when cooking the beets do not lose their brightly saturated burgundy color. You can cook a vegetable peeled and unpeeled. But if you cook it without the peel, then the beet broth can be used for any dish. For example, for making borscht or making beetroot pancakes.
2. When the beets are ready, chill them well and cut into any shape. It can be bars, cubes, slices, or in general, you can marinate the whole root crop if it is small.
3. Select a suitable glass jar and place the beetroot pieces in it. If you plan to store the vegetable for a long time, then sterilize the container.
4. Now prepare the marinade. Pour drinking water into a saucepan, put a cinnamon stick, bay leaf, peppercorns and clove buds in it. Boil the liquid for about 5-7 minutes and remove from the stove. Pour vinegar into it and mix well.
5. Put bay leaves, cloves and allspice in jars of beets. You can put them fresh, or you can use the ones that have been cooked. Then fill the container with boiled marinade, seal tightly with a lid and leave for a day to marinate.
6. After this time, the beets will be ready for consumption.
See also a video recipe on how to cook instant pickled beets.
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