How to pickle beets: simple recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pickled beets will be a good preparation for the winter. It can be eaten not only as an independent dish, but also added to beetroot soup, borscht, salads, served as a snack. How to pickle beets, we will tell in this article.

Beets with spices. Required Ingredients

You can pickle beets in various ways. But spicy beets are especially delicious. For cooking you will need:

• beets - 10 kg,
• water - 10 l,
• apple vinegar (wine) - 1.5 l,
• s alt - 200 g,
• sugar - 200 g,
• mustard seeds - 60 g,
• dill - 20 g,
• horseradish root - 2-3 pieces,
• basil, lavrushka, currant leaves, hot pepper.

Cooking

Wash the beets and boil until tender. The vegetable should become soft. Cool and peel the beetroot. Cut into pieces of any shape. Now prepare the brine. Mix water with vinegar, dill, mustard seeds, sugar, horseradish root, basil, s alt. We begin to marinate the beets. Grate part of the horseradish and put it on the bottom of the jars forcanning. Put a couple of bay, currant leaves and a small piece of red hot pepper there. Put the beets in jars, fill with the prepared marinade. Sterilize containers for 10 minutes. Close the lids and turn upside down.

Beetroot with onions

How to cook pickled beets with shallots, you will learn from this recipe. You will need:

• vinaigrette beets - 450 g,
• wine vinegar - 175 ml,
• peppercorns and s alt,
• onion - 2 pieces

Wash the beets. Cut off the ends of each root crop. Wrap in foil. Bake the vegetable in the oven for at least 3 hours. The temperature is 190 degrees. The readiness of the vegetable can be checked with a knife or a toothpick - if the beets are easily pierced, then they are well baked. Now take it out of the oven, cool and remove the peel. Before you start marinating the beets, thinly slice them. Peel and finely chop the shallot. Sterilize jars. Put in them beets with onions. Prepare the marinade. To do this, boil vinegar with s alt and pepper in a saucepan. Fill them with vegetables. They must be completely covered with brine. Roll up the jar with a lid. Such beetroot can be eaten after a few days - it does not require infusion. If the vegetable is constantly covered with vinegar marinade, then it can be stored for a very long time.

Beets with black currants

You can also pickle beets with black currants. This recipeincludes the following components:

• beets - 600 g,
• black currant - 150 g,
• vinegar - 40 ml,
• sugar - 30 g,
• s alt - 15 g.

As in previous recipes, beets need to be washed. Then peel it from the skin, cut into cubes. Rinse currant berries and sort. Sterilize jars. Put the prepared products in them in the following proportion: beets - 4 parts, currants - 1 part. Marinade is done like this: vinegar, s alt, spices (cloves or any others), sugar are mixed and brought to a boil. Pour the beets with the prepared brine. Boil the lids, cover the jars with them and sterilize for about 5-10 minutes. Roll up the jars and leave to cool. Now you know how to properly pickle beets. Any recipe can be supplemented with your favorite spices. The amount of ingredients is easy to change depending on how much beets you want to process. In winter, beetroot appetizer will be a delicious addition to any meal.