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Video: Pickled Beets For The Winter - For Borscht And Salad. Step-by-step Recipe With Photo
Pickled beets for the winter for borscht and salad - a recipe for a half-liter jar. Blanks are not only tasty, but also healthy, and I do not mean nutritional benefits. A little tinkering during the growing season can save you time in the future. An example of this is pickled beets for the winter for borscht and salad. When I cook borscht, the preparation of beet dressing takes quite a lot of time. It's a completely different matter if you have homemade preparations. At the end of cooking, I added canned beets, and a delicious soup on the table. It's the same with salad or vinaigrette, because pickled beets are an essential ingredient in many vegetable snacks.
- Cooking time: 1 hour 30 minutes
- Quantity: 1 jar with a capacity of 500 ml
Ingredients for pickled beets
- 350 g of beets;
- 165 ml of water;
- 140 ml white wine vinegar;
- 1 teaspoon of cumin;
- a few peas of black pepper;
- 2 bay leaves;
- 12 g table salt.
Method for preparing pickled beets for the winter
Thoroughly wash small beets with a brush, rinse, wipe, wrap in several layers of foil. Thus, we pack all the roots. We heat the oven to 180 degrees Celsius. We bake vegetables for about 1 hour. Roasting time depends on the size of the beets. If you don't want to turn on the oven, then the root vegetables for this pickled beetroot recipe can be boiled in their uniform until cooked, this will also take about an hour.
Peel the baked beets. Baked vegetables are tastier than boiled vegetables, taste bright, they are not watery. Lids and jars for preparing vegetables are thoroughly washed in warm water with dishwashing detergent, rinsed. Dry the dishes in the oven for 10 minutes or sterilize them over steam.
Cut the still hot beets into cubes or cubes, it is convenient to use a vegetable cutter - quickly and the cutting turns out beautiful.
We put the chopped beets in a prepared jar not very tightly, you do not need to tamp. We fill the jar approximately up to the shoulders.
Preparing the fill. Pour table salt into a saucepan, add bay leaves, cumin and black peppercorns, pour water. Bring the filling to a boil, simmer for 3 minutes.
Pour in white wine vinegar, bring the marinade to a boil again. White wine vinegar can be substituted with apple cider vinegar or regular 6% vinegar.
Pour the boiling marinade filling into a jar of beets along with pepper, caraway seeds and bay leaves. Close the jar with a lid tightly. We put a towel or napkin on the bottom of the container for sterilization, put the blank, pour in water heated to 65 degrees Celsius. We sterilize the workpiece 20 minutes after boiling water.
We take out the jar, screw the lid tightly, turn it upside down. Cover with a blanket, leave under the blanket until it cools completely. The workpieces sterilized in this way can be stored in a dark pantry or in a kitchen cabinet in a city apartment. It is important that the banks do not stand in the light!
The canned food will be ready in about a month. Beets marinated for the winter for borscht and salad are perfectly stored until spring, retain their bright color and turn out to be very tasty!