Pickled Beets: 6 Popular Recipes

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

The grown crop should not be lost. If you have a lot of beets and do not have suitable storage conditions, then they need to be processed. There are various recipes for pickled beets with and without sterilization. I offer the lightest and tastiest

Why beet blanks are made

Pickled beets are easy to use in a variety of dishes. It is added to side dishes, salads, and chic snacks are made from it. Vegetables are on the menu for everyone who cares about their health.

For blanks, non-standard roots are used: a trifle that will quickly wither and cannot be stored. They also process excessively large specimens, which will take a long time to cook.

Before any harvesting, the fruits are thoroughly washed. Then, following the recipe, they are boiled or baked. For a bookmark, vegetables are cut into cubes, slices, strips, and chopped on a grater. For the preparation of beets, spices are used that give a bright taste. Consider popular recipes.

Beet blank with sterilization

This recipe is often called classic, as there are no spices and spicy aromas. The blank is made from boiled beets (4.5 kg). The cooled fruits are peeled and cut into slices, placed in prepared jars, relatively tightly. Do not ram but compact by shaking.

Marinade: 0.5 liters of water + 200 g of sugar. Boil for 2-3 minutes and add 150-200 ml of 9% vinegar. Pour, sterilize, roll up. Used for side dishes, appetizers, salads.

Crispy beets

Boil the fruits for 30 minutes, leave to cool naturally. Remove the skin, chop in any way, the pieces should not be large. Banks are filled tightly, using the shaking method.

The recipe is for 5 kg. Marinade: 0.5 liters of water + 2 tsp. salt + sugar 0.5-2 cups (sweetness depends on your preferences) + 2 tbsp. l. spices (mustard seeds, peppercorns) + 3 bay leaves + 3 clove inflorescences. After boiling, pour in 1 glass of vinegar 9%. Roll up after sterilization.

Quick recipe without rolling

Designed for 0.5 kg of boiled beets. In the finished hot marinade, chopped marinade fruits are immersed: 2 glasses of water + a pinch of mustard seeds + 100 g of sugar + 4 pcs. allspice + 0.5 tsp salt + 4 cloves buds + cinnamon stick + 2 onions. Combine everything and boil for 5 minutes. Add beets, pour in 100 ml of vinegar, boil for 1 minute.

Remove from heat, let it brew for half an hour, then put in any container. After cooling, it is covered with a lid and stored in the refrigerator. The longer it costs, the tastier. Does not deteriorate for several months.

Beets without sterilization

This blank can be used for making vinaigrette, salads, side dishes. The recipe is designed for 1 kg of beets, with an output of 3 half-liter jars. Boiled root vegetables are cut into cubes, boiled in brine and rolled up.

Marinade: for 1 liter of water, a pinch of peppercorns, 2 bay leaves, 1 tbsp / l of salt without top, 1 tbsp / l of sugar with a slice, 4 cloves are taken. Place all ingredients in a saucepan, boil for 5 minutes, add beets. Immediately after boiling, so that the vegetable does not lose color saturation, pour 70 ml of vinegar.

Cook for 2 minutes, pour into jars, roll up and wrap with a blanket. Store at room temperature, but not in direct sunlight.

Spicy beet

The boiled vegetable is cut into slices and cooked in a marinade. To do this, put half rings of onions, spices, vinegar in a saucepan. Fill with water and cook the brine over low heat for 5 minutes, so that a fragrant smell appears. We spread the prepared slices in the marinade and cook for another 10-15 minutes. We lay out in jars, sterilize, roll up.

Ingredients: beets 2 kg, onions 2-3 pcs., 1, 5 tbsp.water, 2 cinnamon sticks, a pinch of cloves and allspice, 1 tbsp / l of grain mustard, a glass of sugar, salt to taste, 150-200 ml of apple cider vinegar. Cinnamon sticks can be replaced with ground 1 tsp.

Honey beet

The washed fruits (1 kg) are baked in the oven for 1 hour. The baking sheet can be covered with foil and the vegetables can also be covered with a sheet of foil, pre-salt, pepper and sprinkle with vegetable oil. After cooling, remove the skin, cut it arbitrarily (cubes, wedges, straws), put in prepared jars.

We make the marinade: pour half a glass of apple cider vinegar and water + 2-4 tablespoons of honey + ground pepper and salt to taste. Fill the jars, roll up and wrap them up with a blanket until they cool completely. The same recipe can be left in the refrigerator instead of rolling. After a couple of days, you can eat the snack.