Pickled beets: video recipe

You can marinate beets with a minimum amount of ingredients; this root vegetable is suitable not only for salads, but also for soups and side dishes. You will need: – 2 kilograms of beets; – 2 tablespoons of coarse salt; – 1 ½ cups of granulated sugar; – 3 cups of vinegar; – 1 glass of water; – 4 buds of dried cloves; – 5-6 peas of allspice; – 2 – 3 umbrellas of dried dill; – 2 bay leaves.

Wash the beets, cut off the rhizomes and the top. Place the root vegetable in a wide pot of cold water and boil until half cooked. Drain the boiling water and cover with cold water. Peel the chilled beets, the peel from the boiled root crop should come off easily, obeying a light pressure. Cut the beets into medium-sized chunks, slices or wedges of your choice, then place in sterilized jars.

Pour three cups of vinegar and one cup of water into a saucepan, add salt and sugar. Place the dill, cloves, allspice and bay leaf in a special linen bag or device that looks like a large tea strainer and immerse it in the vinegar mixture. Bring the liquid to a boil and remove the spices by pulling on the strings on the bag or the chain on the strainer. Pour the resulting liquid over the beets, leaving about a centimeter on top unfilled with marinade.

Wipe the edges of the cans with a dry towel so that the lids fit snugly and close with sterilized metal lids. Immerse the cans of beets in a deep saucepan of slow boiling water and keep in it for 35-40 minutes. Refrigerate and store canned beets in the refrigerator.

This recipe combines the sweetish taste of beets with aromatic cinnamon. Take: – 6 medium beet tubers; – 2 cups of granulated sugar; – 2 cups of apple cider vinegar; – 2 cups of water; – 1 ½ teaspoon of finely ground salt; – 2 cinnamon sticks; – 1 tablespoon of allspice; – 3 tablespoons spice mixtures for canning.

The spice canning mixture consists of ½ cup mustard seeds, ¼ cup each ground coriander, dill seeds, dried cloves, celery seeds, black peppercorns, 2 tablespoons ground ginger, 3 ground hot peppers, 6 ground bay leaves ground in a mortar … This will make about 3 cups of the aroma mixture, which can be stored for several years in a sealed container and used as needed.

Rinse the beets and boil until tender, cool under running ice water and remove the skin. Cut into slices and set aside. Put sugar, salt, spices in a small saucepan, add water and vinegar, bring mixture to a boil and cook, stirring occasionally, for 15 minutes. At this time, place the beets in sterilized jars. When the marinade is ready, strain it and pour over the root vegetables, close the jars tightly, refrigerate and put in the refrigerator. Such beets are ready to eat in 5-7 days.

Do not empty the marinade after eating the beets. Put peeled boiled eggs in it, and after three days you will have a bright, original, spicy snack

Beets and onions marinated together are very tasty. You will need: – 3 kilograms of young beets; – 4 cups of homemade table vinegar; – 1 ½ teaspoon of coarse salt; – 2 cups of granulated sugar; – 2 cups of water; – 2 cinnamon sticks; – 12 dried cloves buds; – 12 peas allspice; – 6 onions, about 5 centimeters in diameter each.

Choose young beets for pickling, as stale beets acquire an unpleasant aftertaste during canning. Boil, chill and peel the beets. Cut it into slices. Peel the onions, rinse, dry and chop into rings. In a large saucepan, combine sugar, salt, spices in a strainer or bag, water and vinegar, bring to a boil, and add beets and chopped onions. Cook for about 5 minutes, then remove from heat and remove spice bag or strainer.

Arrange the beets in sterilized jars and top with hot marinade. Be careful not to scald yourself. Tighten the beets with iron lids and place the jars in a saucepan of boiling water. The jars should be covered with boiling water whole, boil for 30-45 minutes. Chill on a wooden cutting board or thick towel and store in the refrigerator.

The boiling time of jars of marinade depends on the height above sea level

For those who do not like to wait long, there is a recipe for quickly pickling beets. You will need: – 1 kilogram of young beets; – 2 cloves of peeled garlic; – 1 teaspoon of ground white pepper; – ¾ cup of olive oil; – 1 cup of apple cider vinegar; – 2 teaspoons of sea salt; – ½ cup of honey; – 1 large lettuce onion.

Peel and cut raw beets and onions into thin slices. The best way to do this is with a mandolin or food processor. Place vegetables in a deep bowl. Crush the garlic with the back of a wide knife and add to the root vegetables. Whisk honey, vinegar, olive oil, salt and pepper and pour into a bowl with vegetables.

Stir, cover with cling film and refrigerate for 6-12 hours. This salad is perfect for a side dish with fried meat or fish.