Pickled beets with carrots. Pickled beets with cabbage. Beets in marinade

Beetroot is used to prepare borscht, beetroot soup, vinaigrette and other popular dishes, without which it is difficult to imagine home cooking. It can be used not only boiled or baked, but also pickled. In order to marinate it, it will not take too much time and effort, and the result will exceed all expectations. Instant pickled beets will not only add a new taste to familiar dishes, but can also serve as a complete snack itself. You can prepare it according to different recipes, but they are all quite simple.

Cooking features

Beets take a long time to cook. Sometimes the process of preparing snacks from this vegetable is time-consuming, but it is never difficult. When we talk about quick-cooking beets, we mean a relatively short period of pickling when compared to preparing this product for the winter. When preparing a quick snack from beets, you still have to spend time on its preliminary preparation. Otherwise, even a novice cook shouldn’t have any difficulties, but he may need to know a few things.

To prepare appetizers from boiled beets, it is better to choose root vegetables of approximately the same size, otherwise it may turn out that some vegetables will be overcooked, while others will remain damp.
You can pickle not only boiled, but also raw beets, but they must be thoroughly chopped, otherwise they will not pickle quickly. In what form to use the vegetable, raw or boiled, depends on the chosen recipe.
It is best to pickle beets in glass or ceramic containers; it is acceptable to use high-quality plastic containers and even plastic bags. But metal utensils are not suitable for these purposes. Aluminum releases harmful substances when in contact with acids. Any metal can give the snack an unpleasant aftertaste.

Quickly pickled beets can usually be served within a day after preparation. It needs to be stored in the refrigerator. It won't go bad for at least 2 weeks, but will often last much longer.

Classic recipe for quick-cooking pickled beets

beets – 1 kg;
onions – 0.2 kg;
table vinegar (9 percent) – 180 ml;
salt – 40 g;
sugar – 160 g;
water – 0.6 l;
laurel leaves – 3 pcs.;
black peppercorns – 12 pcs.

Wash the beets, boil until tender. Give the vegetables a chance to cool and peel them.
Cut the beets into small bars (7–8 mm wide, about 3 cm long).
Peel the onion and cut into thin half rings. If the onions are large, you can cut them into quarters of rings.
Stir the vegetables.
Place peppercorns at the bottom of the container in which you plan to pickle the beets, and place the vegetables on top.
Boil water, dissolve salt and sugar in it, add laurel leaves, boil for 5 minutes.
Remove the bay leaves. Allow the marinade to cool to room temperature.
Pour the marinade over the beets, cover with a lid, and put in the refrigerator.

You can try the snack after a day. If you pour hot marinade over it, it will be ready for use even earlier (in about 12 hours).

Beets marinated with garlic

beets – 1.5 kg;
table vinegar (9 percent) – 60 ml;
vegetable oil – 120 ml;
sugar – 0.25 kg;
garlic – 4 cloves;
cilantro – 50 g;
water – 1.5 l;
salt – 50 g.

Boil the beets until tender, cool. Clean. Cut into small cubes (no more than 1 cm).
Cut the garlic into thin slices.
Mix beets with garlic.
Mix water with salt, sugar and vegetable oil. Boil it. You can add a few peas of bay pepper and bay leaves.
Boil the marinade for 5 minutes, add vinegar to it. Stir, remove pan from heat.
Let the marinade sit for half an hour, then pour it over the prepared beets. Leave for 3-4 hours at room temperature.

After the specified time, the pickled beets can be put in the refrigerator or put part of it in a vase and served. The appetizer has a spicy taste and seductive aroma.

Marinade for beets at home

There are several ways to create a marinade for this vegetable.

The simplest of them is done this way:

The liquid in which the vegetable was cooked does not drain. It will be the basis of the marinade.
While the liquid has not cooled, salt and granulated sugar are added to it. Everything is stirred.
Then vinegar and vegetable oil are added. As an alternative, you can use olive oil rather than vegetable oil. There should not be too much vinegar in the marinade, otherwise the beets will have an unpleasant aftertaste.

There are several ways to create a marinade for this vegetable.

Advice: if it was decided to make the preparation without sterilizing the jars, then vinegar must be added to each of them, regardless of whether it was included in the marinade or not.

Beets marinated with onions and mustard

beets – 0.2 kg;
onions – 75 g;
French mustard – 5 ml;
apple cider vinegar (6 percent) – 20 ml;
water – 40 ml;
sugar – 10–20 g;
salt or soy sauce - to taste.

Wash the raw beets, pat dry with a napkin, and peel.
Grind on a grater with large holes.
Peel the onion, cut into thin quarter rings, mix with beets.
Boil water, mix it with salt, sugar, vinegar and mustard. You can add a pinch of ground black pepper. Stir.
Season the beets with the resulting sauce. Leave it for 2 hours at room temperature, then put it in the refrigerator and wait another 2 hours.

An appetizer made from pickled raw beets has an unusual but balanced taste. If you know how healthy raw beets are, but you find it difficult to decide to start eating them uncooked, you should try the food prepared according to the recipe given.

Beets pickled in Korean style

beets – 1 kg;
garlic – 8 cloves;
ground red pepper – 5 g;
ground coriander – 5 g;
vegetable oil – 0.2 l;
table vinegar (9 percent) – 60 ml;
salt, sugar - to taste.

After peeling the raw beets, grate them on a grater designed for making Korean salads.
Pass the garlic through a press and mix with the beets.
Add sugar, salt, spices to the butter. Heat it in a saucepan, mix with vinegar.
Pour the hot marinade over the beets and stir.
After an hour, put the snack in the refrigerator. After another 5 hours it will be ready to eat.

This version of pickled beets will appeal to lovers of spicy foods.

Instant pickled beets are a healthy snack with a piquant taste. It can not only be served separately, but also used to prepare other dishes.

Instant pickled beets are considered an excellent delicacy and an original snack. To prepare it for the winter, you need to arm yourself with the quick and simple recipes suggested below that will help you prepare this dish in the shortest possible time.

Very tasty beets, marinated in Ossetian style

The Ossetian method of marinating beetroot means that horseradish will be used in the recipe.

Ingredients for this recipe:

Beetroot (main product).
A spoonful of horseradish.
Sand sugar.
Water.
Salt.
Vinegar.

The Ossetian method of marinating beetroot means that horseradish will be used in the recipe

Sequential cooking plan:

Root vegetables that will be pickled should be washed and peeled. Even if the beet is young, the peel still needs to be removed.
Next, it must be boiled in boiling water. The water should be well salted.
Glass containers are sterilized and cooled with the neck down.
Take horseradish root and grate it. In this recipe, only grated horseradish will be used, so you should not put it chopped in each container.
The vegetable is cut and immersed in a hot glass container.
The liquid in which it was cooked should boil again. At this stage you need to add spices, vinegar and a little sunflower oil.
After this, the resulting marinade is poured into the workpiece. Cans can be rolled up.

How to quickly pickle beets

To prepare a quick appetizer from beets, you only need to spend time on preliminary preparation of the vegetable, but otherwise there are no difficulties even for inexperienced cooks. It is important to know some secrets that will help you create this culinary masterpiece:

When choosing the main ingredient, you should give preference to root vegetables of the same size, so that during the cooking process all vegetables are cooked evenly and do not remain raw.
Depending on the recipe, you can pickle either boiled or raw root vegetables, but you need to chop them well so that they marinate faster.
To pickle a healthy vegetable for the winter, you need to use a cold marinade, after which the jars with the contents are sterilized and hermetically sealed.
You can diversify the snack with ingredients such as onions, cabbage, carrots, garlic and other vegetables.
When cooking, it is better to use containers made of glass or ceramics; a high-quality plastic container and a plastic bag are also acceptable. But you will have to abandon metal utensils, since aluminum, when in contact with acids, can release harmful substances and also give snacks an unpleasant aftertaste.

Instant pickled beets as a snack

Pickled beets not only serve as an unusual independent snack, but can also be used in preparing salads and other various dishes.

The classic recipe for pickled beets requires the following ingredients:

1 kg beets;
200 g onion;
180 ml vinegar;
160 g sugar;
40 g salt;
3 pcs. bay leaves;
0.6 l of water;
spices.

Send the thoroughly washed beets to cook until tender, then allow the vegetables to cool and remove the peel.
Chop the beets into small pieces, 8 mm wide and 3 cm long.
Peel the onion and chop it into thin half rings. If the vegetable is large, cut into quarter rings.
Combine the prepared components.
Take a suitable container for marinating, put the spices of your choice on the bottom and place the vegetable mixture on top.
Place water on the stove and boil, add sugar, salt, laurel leaves and cook for 5 minutes.
Remove the laurel from the resulting solution and leave the composition to cool.
When the marinade has cooled, add it to the vegetable mixture, cover and place in the refrigerator for 24 hours.

You can enjoy the taste of the snack after 24 hours, and after cooking it with hot brine, use it after 12 hours.

Whole pickled beets

Beautiful and juicy beets are completely soaked in the marinade and give a unique and rich taste in winter.

The uniqueness of the product lies in the fact that it can be prepared in any way you like. If you want to cut it into borscht, please. I urgently need to chop the salad - no problem. The holidays are coming and you need to prepare herring under a fur coat and vinaigrette? There is enough product for everyone.

It is recommended to sterilize jars in advance. To do this, bake them in the oven at a temperature of 180 o C for about 5 minutes.

So! For preservation we select only the best and highest quality products:

whole beets (3 – 5 pieces, so that they fit in the container);
peppercorns (5 pcs.);
bay leaf (1 pc.);
drinking water (1 l);
salt (2 tablespoons);
sugar (1 tablespoon);
vinegar 9% (2 tablespoons).

Prepare all the necessary products and start cooking.

1. First, cook the whole root vegetables. Because of their size, they must cook very quickly. Therefore, make sure that they do not overcook. 40 minutes on low heat is enough.

2. Remove them from the stove, drain the water and let them brew. Wait until all the tubers have cooled completely.

3. Peel them and trim the edges on both sides.

4. Take our sterilized jars. Place spices (peppercorns and bay leaf) on the bottom.

5. Take the beets and compact them tightly into each jar.

Prepare the brine.

1. Pour filtered water into any clean container. Add the main ingredients (sugar, salt and vinegar). Mix the mixture well and place on high heat. When the broth begins to boil, reduce the temperature to a minimum and cook for another 2 minutes. Stir the mixture constantly until all ingredients dissolve.

2. Pour the finished mixture up to the neck into each container.

3. Tighten the lids carefully and very tightly and turn them over.

4. We wait for it to cool down and put it in a room with a low temperature.

Ideally pickled whole fruits are suitable for any winter dishes. This valuable treasure will save any holiday and will become an indispensable ingredient in any kitchen.

Discover the new and wonderful world of beet twists. Then in winter you will always have delicious and wonderful dishes.

Did you like the topic? See other culinary masterpieces on our website “Simply Smak”. Here you will find only the best recipes for ordinary meals and luxurious holidays.

Monday, October 2, 2021

Beets pickled in jars for the winter are not only a delicious savory snack, but also the basis for salads, as well as cold soups (kholodnik and beetroot soups). Today I will share with you a proven recipe for pickling the most delicious beets - this is exactly how my mother prepares them for the winter.

In general, for pickling you can use fruits of any size and variety, but I (like my mother) have the smallest beets, which always remain after harvesting. For many years now, my parents have been growing beets of the Mona variety (if you want, you can find a lot of information about it on the Internet) and are very pleased with the results.

As you will notice in the recipe, we will be canning the beets without sterilizing them. However, by adding a decent amount of salt, sugar and table vinegar, the marinade will not only be quite rich and concentrated (when preparing cold dishes, just dilute it with water), but also contributes to long-term storage of the product, even in a city apartment.

Instant pickled raw beets

Instantly pickled beets without cooking are not only good on their own, but will perfectly complement other dishes. Such an appetizer will be an integral part of the modern holiday table and will be the first to disappear.

3 kg beets;
5 tbsp. water;
1 tbsp. sunflower oils;
1 tbsp. vinegar;
1 tbsp. Sahara;
3 tbsp. l. salt;
garlic, laurel leaves, black peppercorns.

Cooking principle according to the recipe:

Clean the washed main component and grate using a grater.
Transfer the vegetable mass into a saucepan and pour in the pre-prepared marinade of water, vinegar, sugar and salt,
Boil the resulting composition for 5 minutes.
At the bottom of 0.5 liter jars put 1 bay leaf, 1 clove of garlic, spices and on top beets with marinade, then seal with lids and store.

Recipe for beets in aromatic marinade

Wash the beets thoroughly, cut off the stems and leaves. Place in a large saucepan, fill to the top with water and place over high heat. As soon as the water boils, add 1 tbsp. vinegar so that the beets do not lose color during cooking, reduce the heat to medium and cook without a lid for 30 minutes.

Check readiness with a knife - it should easily enter the root vegetable. Remove the beets from the pan and pour the resulting broth into a cup. Cool the beets and grate them on a coarse grater (or cut them into strips). Sterilize the jars by placing them and their lids in a steamer, oven or slow cooker for 20 minutes, turning the appliance on at maximum power.

A jar of pickled beets will delight you on cold winter days. Prepare the marinade: mix beet broth, vinegar, cloves, salt, sugar and pepper. Mix thoroughly, put on fire and bring to a boil. Place bay leaves in the bottom of sterilized jars, then beets. Fill the jars to the top with marinade and roll up the lids.

Quick preparation of pickled beets with garlic

The piquant taste of the snack and its seductive aroma will diversify the everyday menu and will become a favorite preparation that can be used for dressing in borscht or added to salads, for example, in a vinaigrette. To instantly make pickled beets, you need to prepare the following set of ingredients:

1.5 kg beets;
4 cloves of garlic;
1.5 liters of water;
120 ml sunflower oil;
60 ml vinegar;
250 g sugar;
50 g salt;
50 g cilantro.

Send the beets to boil, then cool, remove the peel, cut into small cubes, no larger than 1 cm.
Chop the peeled garlic into thin slices.
Combine prepared vegetables together.
Add sugar, salt and sunflower oil to the water. Place the mixture on the stove and boil. If desired, you can supplement the marinade with pepper and bay leaf. Keep on the stove for 5 minutes, then add vinegar and remove from heat.
Leave the resulting marinade to infuse and after 30 minutes pour it over the vegetable mixture. Leave for 3 hours at room temperature. Place into jars and seal using lids.

Baked beets for vinaigrette in jars for the winter

The preparation is perfectly stored for a long time without losing its juiciness and freshness. Suitable not only for vinaigrette, but also for other salads and first courses. With such heat treatment, the maximum beneficial properties are preserved.

700 g beets;
1 tsp. salt;
4 tbsp. l. Sahara;
1 lemon;
70 ml vegetable oil.

The cooking recipe includes the following processes:

Bake the beets prepared in advance in the oven in foil at 180 degrees for about half an hour.
Cool, peel and cut into small cubes.
Mix with sugar, salt, butter, lemon juice, place in a frying pan and simmer for no more than 20 minutes.
Pour into jars and close using lids.

Instant beets, pickled for the winter

Preparing quick-cooking pickled beets is not difficult and will not take much time. For the preparation you will need:

800 g beets;
2 onions;
50 g salt;
150 g sugar;
500 g of water;
80 ml vinegar;
2 pcs. bay leaf;
spices.

How to quickly prepare pickled beets for the winter:

Place the beet root vegetable on the stove and cook for an hour and a half.
Peel the finished vegetable and remove the tails, then cut into cubes or strips.
Place vegetables and spices of your choice into prepared sterilized containers.
Remove the husks from the onions and chop into thin rings, which are divided into 4 parts.
Make a marinade from water, vinegar, salt and sugar by combining them and bringing to a boil. Before pouring the brine into the vegetables, you need to let it cool completely and then add it to the contents of the jars.
Close the workpiece with lids and put it in a cool, dark place for storage.

Beet soup made from pickled beets

It is prepared from beets, vegetables and herbs. Seasoned with wine, apple or ordinary vinegar. Or you can use lemon or lemon juice. The main thing is that it turns out quite sour.

Beetroot soup is made with kvass, kefir, beet tops, potatoes, even meat. We won't do this.

You can prepare this cold soup in 2 ways: simple and very simple. We will follow a very simple path and cook it without kvass. This makes it faster and easier. Moreover, we already have pickled beets. If not, you can marinate it right before cooking.

Pickled beets can be made as described in the video below. Or grate the boiled root vegetables, put them in a separate bowl, add salt and season with vinegar (about 3 tablespoons for 4 medium beets), cover with a plate and set aside to marinate. While all the other vegetables and herbs are being chopped, it will marinate.

Or you can not use vinegar at all; you can also see such a recipe below.

A half-liter jar of beets is enough for 2.5 liters of water. The beetroot soup should be quite thick, so don’t skimp on vegetables and herbs for the soup.

To prepare it, prepare:

Half a liter jar of pickled beets;
A good bunch of dill;
The same bunch of onions;
A handful of radishes;
a couple of cucumbers;
3 or 4 eggs;
Salt;
Lemon or vinegar to regulate taste.

Preparing beetroot soup

Boil water in a saucepan and add salt. Leave to cool naturally; if you need to quickly, place the pan in a bowl of cold water, changing it periodically. Personally, I put it in a bathtub with cold water. And the best option is if you do it in the evening.

Boil the eggs hard.

Chop all ingredients. Onions and dill - smaller, eggs, radishes and cucumber can be small, or larger.

Eggs give beetroot some filling. Place everything in a saucepan with cooled water.

Grate the pickled beets coarsely and place them in the pan along with the marinade from the jar. Stir.

You can try, if necessary, add salt and vinegar (I added lemons less than half a teaspoon).

Only serve well chilled. Therefore, we put it in the refrigerator until completely cooled.

Beet soup made from pickled beets is ready, don’t forget to serve sour cream. It would also be nice to serve boiled new potatoes.

Recipe for beet soup made from pickled beets:

Here's beetroot without vinegar:

Bon appetit.

I really like my recipe and it’s the only one I cook according to, because it takes very little time and turns out quite tasty.

PS Pickle beets for the winter and you will have no problems preparing this cold and very refreshing summer soup. I forgot to ask, did you like the recipe?

The culinary blog “Yummy at Home” is with you.

Category: Broths and soups

Quickly pickled beets with carrots for the winter

To give the instant snack a unique flavor, you can add carrots to its composition. This product will make the product taste unique.

1 kg carrots;
3 kg beets;
0.8 kg of onion;
300 ml sunflower oil;
1 tbsp. vinegar;
250 sugar;
60 g salt.

Processes for preparing quick-cooking pickled beets according to the recipe:

Wash and grate the vegetables using a grater, then add the onion chopped into half rings.
Mix the resulting vegetable mass, season with vinegar, salt, and sugar.
Leave to marinate for 12 hours, stirring occasionally so that the marinade is evenly distributed throughout the appetizer.
After the time has passed, add sunflower oil and place on the stove to simmer for 15 minutes.
Pack the hot preparation for the winter into jars and roll up using lids.

How to quickly pickle beets in Georgian style for the winter

To treat yourself to an instant Georgian snack, you need to prepare certain components:

1.3 kg beets;
2 cloves of garlic;
100 g sugar;
30 g salt;
60 g vinegar;
500 ml water;
6 pcs. bay leaf;
spices (pepper, saffron);
greens (coriander).

The cooking recipe provides for the following procedure:

At the first stage, take a pan and put peppers, bay leaves, pour in water, put on the stove until it boils.
Season the solution with salt, add sugar and wait until they dissolve, then pour in vinegar. Leave the finished marinade to cool.
Boil the beets, cool and chop into small cubes. Add finely chopped garlic, chopped coriander and spices selected to taste to the main ingredients.
Pour over the marinade and refrigerate for 3 days. After the specified time has passed, place in sterilized containers and roll up.
Place pickled beets for storage in a room with a cool temperature.

Quick recipe for spicy pickled beets

The photo of quick-cooking pickled beets according to this recipe impresses with its presentable appearance. True gourmets will appreciate this interesting appetizer. Spicy pickled beets will be good when preparing all kinds of salads and various soups. Product set:

3 kg beetroot;
1 garlic;
200 g sunflower oil;
500 g sugar;
100 g salt;
3 liters of water;
a bunch of cilantro;
spices according to taste preferences.

The recipe includes the following processes:

Send the washed beets, without peeling them, to cook until tender. Cool the boiled vegetable and chop it so that you get thick straws or large cubes.
Make a marinade using water, sunflower oil, vinegar, sugar, salt, and adding spices, chopped cilantro and garlic. Mix all ingredients with special care and cook on low heat for 5 minutes.
Allow the hot brine to cool, then pour it over the prepared root vegetable. Leave in the filling for 3 hours in a warm place and distribute into the jars and tighten.

Quick preparation of pickled boiled beets with cloves and coriander

To create an interesting quick-cooking marinated snack that will be remembered for a long time for its taste characteristics, you need to prepare the following components:

1.5 small beets;
1 liter of water;
100 g sugar;
10 g salt;
10 g ground coriander;
6 buds of cloves;
60 ml vinegar;
6 mountains black pepper

How to make pickled boiled beets with cloves and coriander according to the recipe:

Sterilize containers and lids in which snacks will be stored for the winter.
Wash the beet root vegetable and, without peeling the skin, place it in boiling water and cook for 40 minutes; the cooking time depends on the size and type of vegetables.
Cool using cold running water, then remove the skin and cut out damaged areas, chop into small cubes.
Place the prepared beets into jars.
Start preparing the marinade using water, sugar, salt, coriander and cloves. Boil the resulting mixture and keep it on the stove for 10 minutes, then add vinegar and stir.
Pour the contents of the jars with hot marinade and cover with lids, sterilize for 10–15 minutes, then seal tightly, turn upside down and wrap using a blanket. When the preservation has completely cooled, store it in a specially designated place.

Recipe for beetroot vinaigrette for the winter with mustard seeds and cloves

Beets canned for vinaigrette will not lose their integrity and juiciness even after prolonged heat treatment. If desired, you can vary the spiciness of the product, depending on your own preferences, by adjusting the pepper content.

Product set:

1 kg of root vegetables;
1 liter of water;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
4 peas each of allspice and black pepper;
9 mustard seeds;
3 carnation stars;
½ tbsp. l. vinegar.

How to make a delicious preparation according to the recipe:

Boil the root vegetable and, after cooling, cut into small cubes.
Distribute into sterilized jars.
Cook the marinade with the addition of sugar and water, after boiling, add all the other spices, cook for 10 minutes.
Pour into jars, add vinegar, roll up.

Instant recipes

Beetroot with garlic and onion

Pickled beets are an appetizer, a salad, and a side dish. It turns out very aromatic and tasty. Preparing this dish is not difficult and does not take long. After lying in the refrigerator for just one night, the beets will become saturated with the flavors and aromas of the spices and marinade. The result is a delicious addition to everyday or holiday dinners.

Ingredients:

Type of dish: appetizer, side dish Cooking method: boiling, marinating Servings: 12 14 hours

beets – 1 kg
onion – 1 head
garlic – 2-3 cloves
sunflower oil – 100 ml
apple cider vinegar 5% - 1 tbsp. l.
granulated sugar – 1 tsp.
salt – 1 tbsp. no slide
pepper to taste
cilantro – 1 bunch.

How to cook

You can use a curly knife. Place in a bowl.

Prepare the dressing separately. Peel the onions and cut into rings or half rings. Mash them with your hands until the juice appears.

Chop a bunch of cilantro or other fresh herbs. Crush the garlic cloves. Season generously with salt and add granulated sugar. For pickled beets, you can use red or black pepper. If you want to make a spicy snack, you can add finely chopped capsicum.

Mix. Pour in vinegar and vegetable oil. We strongly recommend using apple cider vinegar; it is much healthier than grape cider vinegar and tastier. No vinegar - use citric acid solution. Stir again until the grains of sugar and salt dissolve.

Transfer the dressing to the beets and mix thoroughly. Cover the bowl with film and place in the refrigerator for 12 hours.

The beetroot appetizer is ready. It keeps well in the refrigerator for several days (weeks), so it can be made in advance before the holiday so that you can spend time on more important things later.

Adviсe

Sunflower oil for dressing can be replaced with a one-to-one mixture of sunflower and olive oil.
You can add tkemali to the beetroot dressing.

Boiled beets, marinated in Georgian style

The Georgian-style beetroot appetizer is prepared with the addition of nuts and has a spicy, slightly spicy and at the same time sweetish taste, with spicy notes. This is just a godsend for a vegetable gourmet! We will need boiled red beets, which are prepared quickly and without sterilization.

Ingredients:

beets of the “cylinder” or “Bordeaux” variety - 1 kg
walnut kernels – 100 g (0.5 cups)
table salt, not iodized – 1 tsp.
water – 1.5 l
allspice peas – 1 tsp.
ground black pepper – 0.5 tsp. (or to taste)
dried bay leaf - 5 pcs.
granulated sugar – 4 tbsp. l.
vinegar 9% - 4 tbsp. l.
Khmeli-suneli seasoning - 2 tsp.
garlic – 5-6 cloves
coriander (dried grains) – 1 tbsp. l. or a few sprigs of fresh herbs

Preparation

Boil the beets until tender. Young beets of small or medium size are boiled for an average of 40 minutes - 1 hour. Old and large root vegetables are boiled for 1.5 - 2 hours.

A microwave oven will help speed up the cooking process. Wrap the root vegetable in baking paper and microwave for 25-30 minutes at maximum power.

How to deliciously pickle beets in Georgian style?

The method of marinating beetroot in Georgian is one of the best

. This recipe uses nuts, so the vegetable turns out very tasty.

So, the necessary products:

Beet.
Sand sugar.
Water.
Salt.
Vinegar.
Garlic.
Allspice.
Nuts (walnuts).
Coriander.
Seasoning to taste (it is recommended to use Khmeli-suneli).

The method of marinating beetroot in Georgian is one of the best

Recipe:

The first step is to wash the main ingredient. It must be prepared for boiling, or rather, it must be peeled and cut.
The beets will be ready when they can be easily pierced with cutlery. The water in which it was boiled should not be drained.
All spices from the list of ingredients, including granulated sugar, must be dissolved in red boiling water. This will be the brine for the preparation.
The cooled vegetable is mixed with chopped walnuts and vinegar.
The container is sterilized.
The resulting mass is transferred to jars and filled with brine.
At the last stage, the process of twisting the cans should take place.

Useful tips

I recommend making beet caviar next time.
Pickled beets are suitable for adding to soups, salads, and stews. It can replace pickled cucumbers or sauerkraut in vinaigrette.
Try cooking herring under a fur coat not with boiled, but with pickled beets, and you will discover a new unusual taste of the dish.
The beetroot appetizer can be topped with grated cheese or cubes of salted cheese.
The calorie content of pickled beets is on average 100-120 Kcal/100 g. The energy value depends on the amount of added sugar and oil to the appetizer.
When peeling and grating beets, your hands turn pink. To get rid of unwanted staining, rub your fingers and palms with a slice of lemon, and then rinse with water. You can also soak your hands in a solution of citric acid.
It should be borne in mind that beets have a laxative effect on intestinal motility, so consumption of the vegetable should be in moderation. This snack should not be eaten by those who often have gastrointestinal upset. In its pickled spicy form, the root vegetable is harmful for those who suffer from gastritis, stomach ulcers, colitis, especially during periods of exacerbation of diseases.

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