One of the most delicious and healthy vegetables is beets. A huge number of different dishes can be prepared from it. Beets are eaten fresh, added to salads, borscht is boiled and pickled.
Pickling is a process that involves pouring prepared vegetables with a special brine. After that, they are laid out in banks and rolled up for the winter.
At home, fresh beets can be pickled in a variety of ways and according to different recipes.
A simple pickled beetroot recipe
This recipe is the simplest and most understandable for all lovers of home preparations for the winter. To begin with, peel the beets and rinse thoroughly. After that, it is cut into small pieces 1 cm thick. It can be either slices or cubes. After that, they begin to prepare the marinade.
For every 10 liters of water, use:
- 1.5 cups 6% vinegar
- 200 g of salt and sugar
- 70 g mustard seeds
- 3 inflorescences of dill
- Basil and horseradish to taste
A bucket of marinade will require 10 kg of beets, which are laid out in clean cans and poured with liquid.
After that, full jars are sterilized. They are placed in a water bath for ten minutes. Next, the containers are rolled up with lids and placed in a convenient cool storage.
Beets prepared in this way must be stored at a temperature of +5 - +10 degrees and a relative humidity of no more than 90%. In such conditions, the workpieces can be at least 8-10 months.
Beetroot marinated with black currant
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Beets are prepared in the same way as in the first recipe. And ripe black currants are sorted out and washed under running water. Then the inflorescences and stalks are removed. You should not do this in advance because ripe berries can be crushed in your hands. For every kilogram of beets, about 120 g of black currant berries are used. They are laid out on banks in layers and poured with hot brine.
To prepare the marinade, you will need (per liter of water)
- 85 g sugar
- 35 g salt
- 10 g cloves
- 120 ml 9% vinegar
- 10 allspice granules.
After that, jars with blanks must be sterilized. One-liter cans are boiled for 12 minutes, and two-liter cans are boiled for 18 minutes. The containers are rolled up with lids and turned over, covered with a warm blanket. This will allow the pieces to cool slowly and not deteriorate. After a day, the cans with beets are removed for permanent storage in the basement or underground.
Pickled beets in European style
This interesting recipe was invented a long time ago in England. So beets are pickled in this country. Moreover, such a product has a very low calorie content, which contributes to its use during various diets.
First, the smallest beet roots are selected, 40-50 g each. It is important that they have a rich color and taste. Next, the beets are boiled at home until cooked and peeled. Then they are distributed throughout the jars and filled with heated brine. It remains only to pasteurize jars of vegetables at a temperature of 90 degrees for 15-20 minutes, depending on the volume.
For filling you will need (for each liter of water)
- 250 ml table vinegar
- 40 g salt
- 3 g dill seeds
- 10 g horseradish roots
Beets marinated with caraway seeds
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A very successful and tasty recipe is obtained if you use a little caraway when pickling beets. Beets of the same size are selected, washed and boiled for 35 minutes. If they are very large, then they are cut in half. After that, the roots are peeled and cut into small pieces.
Next, the vegetables are placed in an enamel pan, adding caraway seeds in layers, and poured over them with cold water. Then pour warm water into a mug, dilute rye flour in it and add to the saucepan. Cover with a special cloth, a wooden circle and a load. Beets prepared according to this recipe step by step are stored in a warm room for about two weeks. After that, the pan is transferred to a cellar or basement for long-term storage.
Ingredient List
- 10 kg beets
- 8 l of water
- 10 g rye flour
- 1 tsp cumin.
Home-style pickled beets
To begin with, select good examples of beet root crops. They should have a deep, dark color. They are washed and blanched. Then they are placed in a special container and baked in the oven until fully cooked. Then peel and rub on a coarse grater. In cans, such beets are stacked quite tightly. Be sure to put thin circles of peeled root horseradish on top. For every 700 g of beets, there is 20 g of horseradish.
For this recipe, the cans are sterilized before the beets are ready.
The marinade is prepared separately and heated to 50 degrees. After that, beets are poured into jars and rolled up with lids. It remains only to remove the blanks for permanent storage in the cellar or basement.
For the marinade you will need (for every liter of water)
- 400 ml 9% vinegar
- 10 g salt
- 40 g sugar
- 1 tsp fennel seed
Beetroot marinated with nuts
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One of the most memorable winter dishes in every family can be beets marinated with nuts. This is not a very classic recipe for this product.
Boil the beets. Then, without peeling, allow this vegetable crop to cool. And only then free the root vegetables from the peel and cut them into small slices.
Pre-sterilize jars and place beets on them. Pour the cooled brine into the container and close them with temporary plastic lids. Store in a cool, dark place.
Such a marinade must be prepared in the following way. Wine vinegar is poured into a saucepan and salt, sugar, peppercorns, cloves, bay leaves are added and boiled over a fire.
To fill you need
- 3 glasses of water
- 3 tbsp. l. vinegar
- 10 allspice peas
- 1 tsp salt
- 6 pcs. carnation
- 2 bay leaves
Before eating pickled beets, you need to carry out the following procedure. Chop nuts, garlic and paprika and add caraway seeds. Then simply add this mass to the pickled beets and mix thoroughly.
For that dish, you will need 500 g of beets, 100 g of nuts, 3 cloves of garlic, 1 tsp. cumin.
The classic pickled beetroot recipe
Beets prepared according to this recipe can be eaten daily. It does not have a very long shelf life, but at the same time retains a large amount of useful vitamins and minerals. To prepare it, you do not need any special skills of the cook, and the recipe has come down to us from ancient times.
For such a recipe, only well-colored, ripe small beets are selected. It is placed in boiling water as a whole. Then it is boiled until cooked and cooled directly in the broth.
After that, the beets are peeled and cut into cubes. It is laid out in jars and poured with chilled filling. The jar is covered with a plastic lid or food grade paper. Placed for storage in a cool, dark place with a temperature of +5 - +10 degrees.
To make a beet pot, you need to combine wine vinegar, salt, sugar, allspice, basil, and bay leaf. This mixture is brought to a boil and cooled. It turns out a very tasty and aromatic homemade marinade.
To prepare pickled beets according to this recipe, you will need (for 1 kg of beets)
- 2 cups wine vinegar
- 2 glasses of water
- 1 tsp salt and 3 tsp. Sahara
- 10 pieces. peppercorns
- 5 g basil
- 3 bay leaves
Pickled beets with horseradish
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The incomparable taste of this dish will appeal to many lovers of homemade preparations for the winter. Especially for those who love a spicy, rich taste.
First, the beets are prepared. It is selected, brushed in difficult places, washed and boiled for 30-50 minutes, depending on the size of the roots. Then it is cooled, peeled and cut into small pieces.
The horseradish roots should be dug up shortly before cooking. Otherwise, they will become tough and lose their rich flavor. They are washed, peeled and rubbed into a fine grater.
Banks are pre-sterilized for 10-12 minutes, depending on the volume. Next, beets with horseradish are laid out on them in layers and poured only with hot marinade. For every kilogram of beets, you will need 100 grams of root horseradish.
To prepare the filling, 1 liter of water, 50 g of sugar and salt and 15 ml of table vinegar are used.
After that, the jars are rolled up with lids and turned over for a day in a warm room. Then they are already removed for permanent storage in a cellar or basement. These pickled beets taste better over time. Therefore, she needs to be allowed to stand for 1 month before starting to eat.
Pickled beets with spices
This is a Georgian recipe for making real delicious pickled beets. It will appeal to many gourmet foodies who love spicy food.
As always, you need to prepare the beets first. For this, small ripe root crops are selected, which have a rich, bright color. They are washed, boiled until tender and peeled. Next, the beets are cut into cubes or slices.
Various spices are now being prepared for this recipe. The root horseradish is thoroughly washed and soaked for a day. After that, the skin is removed from it and the excess root system is removed. It remains only to grate horseradish or pass it into a meat grinder.
Then the vegetables are transferred to a large saucepan, into which ground pepper, sugar, salt and warmed sunflower oil are also added. The pot is put on fire and heated to 75 degrees. After that, add a little vinegar to the dish and mix thoroughly.
Finished pickled beets must be put in jars and pasteurized for at least 20 minutes, depending on the volume. In a day, it will be possible to remove the blanks for the winter in the basement or a cool cellar.
To cook beets in this way you will need (for 1 kg of beets)
- 200 g horseradish
- 100 g sunflower oil
- 50 g sugar
- 25 g salt
- 1 g ground black pepper
- 80 ml of 9% vinegar.
Beets marinated with onions
And finally, a very affordable and simple recipe for pickled beets, which is suitable for anyone, even with digestive system problems.
Ripe beets are selected. It is thoroughly washed and boiled in boiling water until cooked. This can take up to 2 hours. Then the beets are cooled and cut into rings 6-9 mm thick.
Fresh onions are peeled and cut into slices 3-4 mm thick.
Glass jars are pre-sterilized for 40-50 minutes, depending on the volume. Then beets and onions are laid out in layers with the addition of spices and poured with hot brine. Only salt and water are used for filling. For every liter of water, 50 g of salt is used.
For cooking you will need (for every 1 kg of beets)
- 300 g onions
- 150 g salt
- 4 things. bay leaves
- 1 g ground black pepper
