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Pickled beets can be added to vinaigrette, borscht, salads or simply served as a side dish to the main dish.
For canning, beets of table varieties of burgundy or dark red color are suitable. Such fruits, as a rule, are round and slightly flattened.
Ingredients:
- beets - 2 kg
- vinegar 9% - 50 ml
For the marinade:
- water - 250 ml
- sugar - 20 g
- allspice - 4 peas
- cloves - 2 pc.
- bay leaf - 2 pcs
- salt - 5 g
Preparation:
Boil the beets for 15-20 minutes, drain the water and remove the skin.
Next, you need to decide on slicing - you can store beetroot in a jar cut into cubes, straws or grated.
We put all the spices at the bottom of each jar.
We put boiled beets in jars and pour boiling water over them.
After 15 minutes, drain the water and prepare a marinade on this liquid.
While the marinade is being prepared, the beet jar should be closed with a lid.
We prepare the marinade as follows: add sugar and salt to the water, bring to a boil and dissolve the salt and sugar.
Add vinegar to the marinade.
Pour the marinade into jars, roll up hermetically and put upside down and cover with a towel or blanket. Keep the cans under a warm blanket for a day.
Pickled beets are ready for the winter!
