Pickled beetroot with cloves
4 servings
30 minutes
Pickled beetroot with cloves is a classic dish of Russian cuisine that finds its place at festive tables and in everyday lunches. Beetroot soaked in aromatic marinade with cloves acquires a special sweet-sour note with a spicy hint, making it a wonderful complement to meat and fish dishes. Historically, pickled vegetables were used in Russian gastronomy to preserve the harvest and give them rich flavor. Cloves, being a powerful spice, not only enhance the taste but also add a warm, slightly pungent aroma. This beetroot pairs excellently with herring, fresh bread, and even mashed potatoes, creating a harmonious blend of traditional flavors. Simple to prepare yet exquisite in taste, this recipe remains a favorite among connoisseurs of Russian cuisine.
1
Prepare all the ingredients.
- Vinegar: 1 glass
- Water: 1 glass
- Sugar: 1 tablespoon
- Salt: 0.5 teaspoon
- Black peppercorns: to taste
- Bay leaf: to taste
- Carnation: to taste
2
Wash the beetroot, boil it, and let it cool in the broth.
- Water: 1 glass
- Sugar: 1 tablespoon
- Salt: 0.5 teaspoon
3
After that, clean it and cut it into small cubes or slices.
- Water: 1 glass
4
Put in jars and pour with marinade.
- Vinegar: 1 glass
- Water: 1 glass
- Black peppercorns: to taste
- Bay leaf: to taste
- Carnation: to taste