Pickled beets for the winter
10 servings
90 minutes
Beets are much luckier than other vegetables and root crops. Possessing an intense, bright taste, they easily carry it through the trials of water, fire, boiling water and salting, no matter what experiments the recipe requires . It is easy to prepare: pickle beets for the winter, following the recipe and recommendations, and you will get a bright, sweet, juicy snack. However, the quality of the finished dish largely depends on the quality of the raw materials. The sweeter the fresh beets, the brighter the pickled beets prepared for the winter will be . Try making pickled beets according to our recipe.
1
Wash the beetroot, place it in a pot, and cover with water.
- Beetroot: 800 g
- Water: 500 ml
2
Bring to a boil and simmer on low heat until soft. Cooking time depends on the type and size of the root vegetable - 30-60 minutes.
3
Let the cooked beet cool slightly and peel it. If the beet is large, cut it into quarters or eighths.
4
Sterilize the jar and lid: place the jar upside down over steam for 10-15 minutes.
5
Place the prepared beetroot in a sterilized jar.
6
For the marinade, boil water with pepper, salt, sugar, and vinegar. It's important that the salt and sugar completely dissolve.
- Black peppercorns: 3 pieces
- Salt: 8 g
- Sugar: 10 g
- Vinegar: 60 ml
7
Pour hot marinade over the beetroot.
8
Immediately seal the jar with a lid. Turn it upside down and let it cool completely. Store in a dark, cool place.
