Marinated beetroot Traditionally, it is customary to harvest vegetables in summer or autumn, when the harvest ripens. But who said that this can not be done throughout the year, especially with vegetables such as beets, cabbage, carrots. I propose to pickle the beetroot. This recipe is useful for those who have nowhere to store a large amount of canned food. In addition, the fresh marinades, the more they contain vitamins and nutrients. Such beetroot can be used as a side dish for meat dishes and for cooking vinaigrettes.
Ingredients:- Beetroot 1000 g
- Water 1 l
- Sugar 100 g
- Salt 1 tsp.
- Table vinegar 2 tbsp. l.
- Pepper fragrant 6 pcs.
- Pepper black with peas 6 pcs.
- Bay leaf 1 pc.
- Carnation 2 pcs.
- Cinnamon ground 0.3 tsp.
- Step 1 To prepare the marinated beet, you need to take fresh beets of dark maroon color, water, vinegar 9%, sugar, salt, peas of black and fragrant pepper, clove buds, bay leaves and cinnamon.
- Step 2 Brew the beets with cold water, bring to a boil, reduce heat, boil until soft and pour cold water again.
- Step 3 Root vegetables and cut into slices or cubes.
- Step 4 Put the beets into sterilized jars.
- Step 5 Boil water in an enamel saucepan, dissolve sugar and salt in it, put spices, boil for 10 minutes and after pouring off pour vinegar.
- Step 6 Fill the filled jars with marinade.
- Step 7 Cover the jars with boiled lids and sterilize them in boiling water: with a capacity of 0.5 liters - 10 minutes, a capacity of 1 liter - 15 minutes, and then immediately cork.