Pickled beets cooked for the winter are a real boon for the hostess, because they can be used to make a classic dressing for borscht, cold summer soups, add to vinaigrette and salads, and also use it as an appetizer. Beetroot is a special vegetable because contains many useful substances that are not destroyed during cooking and exposure to temperatures.
Classic pickled beets
You will need:
- 500 g of beets;
- onions - 1 pc.;
- 150 ml of vinegar (6%);
- 1 tsp salt;
- 5 tbsp. l. Sahara;
- Bay leaf;
- pepper (peas) - 7-8 pcs.;
- 300 ml of water (for the marinade).
Select medium-sized beets, wash, then boil until tender and leave to cool for a while. Peel and cut into small cubes. Prepare the onion: Peel and cut into rings or half rings, depending on size. Onions and beets must be put in jars.
In the meantime, make your beet marinade. Combine water and vinegar in a small saucepan, then add bay leaves, salt and sugar. Stir the marinade ingredients and bring to a boil over low heat. Leave the marinade to cool naturally.
Fill the jars with cooled marinade and close with plastic lids. Be sure to keep jars of pickled beets in the refrigerator for the first day, and then you can store them in any cool place.
Instant pickled beets
If you are not going to harvest beets for the winter, but want to cook pickled beets as a snack, then use the following recipe. You will need:
- 3 kg of beets;
- garlic - 1 pc.;
- cilantro - 1 bunch;
- 0, 5 tbsp. vinegar;
- 1 tbsp. sunflower oil;
- black pepper (peas), salt, sugar - to taste;
- 3 liters of water.
Rinse the beets and boil unpeeled. Prepare the marinade: in a saucepan, combine water, vinegar, sunflower oil and a few peas of black pepper, bring to a boil. Add the grated garlic and finely chopped cilantro to the marinade in a saucepan, season with sugar and salt to taste. Keep the marinade on fire for another 5 minutes, then leave to cool and infuse.
Peel and cut the beets into cubes, strips or rings. Put the beets in a saucepan and cover with marinade, leave for 2-3 hours. The pickled beets are ready, they can be used for salads and borscht.
Korean style pickled beets
Korean beetroot will be a great homemade snack with a unique taste. You will need:
- 1 kg of beets;
- garlic - 1 pc.;
- 100 ml of vegetable oil;
- 3 tbsp. l. vinegar (9%);
- 2 tsp ground red pepper;
- 2 tsp ground coriander;
- salt, sugar - to taste.
Cooking pickled beets according to this recipe takes a long time. Rinse young beets, peel and grate on a special grater for Korean carrots. You can also chop the beets with a knife to make thin strips. Peel the garlic and pass through a garlic press. Grind the coriander in a mortar. Combine beets, garlic and coriander and stir, add a little sugar to your liking.
Pour vinegar into the beets, which can be diluted with warm boiled water. Stir again. Next, pour vegetable oil into the beets so that it covers all the vegetables. When oil and vinegar interact, beets often taste and splash. Stir and leave to cool at room temperature, then refrigerate for 6 hours.
