Pickled beets will be the best addition to meat dishes or side dishes, they will be a bright appetizer on your table. You can marinate both raw and boiled vegetables, but according to completely different recipes, the taste of the preparation will also differ. This recipe uses diced boiled beets. During storage, a spicy marinade soaks through every piece of root vegetable. Despite the large portion of sugar and vinegar, sweetness is present in moderation, and acid is almost not felt.
Harvest beets for the winter in small jars, so that after opening they can be consumed once or twice.
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.
Ingredients:
Beets - 2 kg.
Water - 1 liter.
Table vinegar - 100 ml.
Allspice - 5 pcs.
Bay leaf - 2 pcs.
Ground coriander - ½ tsp.
Dry chili pepper - 1 pc.
Nutmeg - pinch
Salt - 1.5 tablespoons
Sugar - 100 gr.
Carnation - 3 pcs.
How to cook:
Prepare food.
Boil the beets in the peel in advance. Cooking time may vary, depending on the size of the root crop. It will take about 60 minutes to prepare small specimens, and 1.5 hours for large ones. Therefore, choose beets that are the same size as possible.
Cool the vegetable completely, peel the top layer.
Cut the beets into medium-sized cubes.
Prepare a container for storage - clean glass jars with baking soda, wash well, sterilize in any convenient way. Boil the lids for 5 minutes in boiling water.
Dry the container completely, fill with beets. Ram not very tightly, leave some empty space on top.
Prepare the marinade at the same time. Pour filtered water into a saucepan, add all the specified spices. Set the container on the stove, after boiling the marinade, boil for 2-3 minutes, until the grains of sugar and salt are completely dissolved. At the end, pour in the vinegar, remove from heat.
Pour the hot marinade into the beet jars. If you want the blank to be not very sharp, be sure to remove the hot pepper pod before pouring.
Next, pasteurize the beets in a jar. To do this, place the workpiece in a spacious pan, put a silicone mat or thick cloth on the bottom so that your glass container does not burst. Pour water to the very neck, set on the stove. At the same time, cover the jar with a lid, but do not tighten. The pasteurization time for 0.5 liter jars is 10 minutes after the liquid boils, for 1 liter containers - 15 minutes.
Using potholders, remove the hot cans from the water, immediately seal them with screw caps (or tin ones), using a special screw wrench. Lay them on their side to check for tightness of the curl - the marinade should not leak.
For slow cooling, wrap the workpiece with a blanket, and after about 24 hours, take it to a cool place away from sunlight.
Harvested with pickled beets can be stored without problems for 6 months and even longer.
Bon Appetit!
If you like the recipe, like it (the author will be very pleased!) And save it in social networks.
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!