Marinated beet blanks are used for vinaigrette and borscht in winter. The vegetable is also tasty as a basis for cold spicy snacks. Beets can be cooked quickly, after a couple of hours they are served as an appetizer or as a side dish for meat, or they can be rolled up in jars.
It is necessary
-
- Snack beet:
- medium-sized beets - 4 pieces;
- garlic - 3 cloves;
- onions - 1 head;
- apple cider vinegar 6% - 200 g;
- black and allspice - 3 peas each;
- bay leaf - 2 pieces;
- salt.
- Harvesting beets for the winter:
- beets - 1 kg;
- salt - 1 tsp;
- granulated sugar - 5 tbsp. l.;
- cloves - 3 pieces;
- bay leaf - 2 pieces;
- allspice - 5 peas;
- vinegar 9% - 2/3 cup.
Instructions
Step 1
Beetroot Place cleanly washed root vegetables in a roasting bag. If you don't have special bags, you can use foil. Tighten the edges with special clothespins. Place the packaged beets in the oven. Bake at 200 degrees for about an hour and a half.
Step 2
Remove the beets from the oven and leave to cool. Do not expand the package.
Step 3
Peel the cooled vegetable and cut into thin strips or round slices. Make onions in rings, finely chop the garlic.
Step 4
Cook the marinade. Pour 2 cups of water into a saucepan, bring to a boil. Add peppers and bay leaves, salt and sugar, pour in vinegar, stir and keep on fire for a couple of minutes. Then cool slightly.
Step 5
Layer the beets and onions in a wide plastic container, sprinkle with garlic. Pour marinade over, cover and refrigerate for 24 hours.
Step 6
Harvesting beets for the winter Wash the beets under the tap. If the root vegetable is heavily soiled, use a brush. Put a clean, whole vegetable in a saucepan, cover with cold water and boil for an hour or an hour and a half, depending on the size of the beets. Check readiness with a wooden skewer.
Step 7
Place a pot of beets under cold water in a sink, hold for a couple of minutes, then drain the water. The skin will easily come off the root crop. Peel the beets.
Step 8
Cut the boiled vegetable into cubes or cubes. Small beets can be divided into two parts. Place the blank in glass jars.
Step 9
Cook the brine. Pour 1 liter of water into a saucepan and put on fire. When the water starts bubbling, add salt, bay leaf, allspice and granulated sugar, cook for 5 minutes and pour in the vinegar. Bring to a boil again and pour the hot marinade over the canned beets.
Step 10
Roll up your blanks with lids and put them to cool under the covers. Transfer the jars to a storage area after two days.
