Preparations for winter
30.04.2023
Boiled beets for winter in jars without sterilization
1 h. 30 min.
1 jar 1 l
Pickled beetroot for winter is a delicious snack and a ready-made base for salads and first courses. Root crops of all varieties and sizes are suitable for canning. I like to pickle small specimens that often remain after harvesting.
Ingredients
- Beetroot - 800 g
- Water - 250 ml
- Vinegar (9%) – 3 tbsp.l .
- Sugar - 1 tbsp.l .
- Salt - 1 art.l.
Step-by-step cooking recipe
Rinse the beets well and boil until tender. Then cool a little and peel.
Fill a pre-sterilized jar with beets.
Add salt, sugar and vinegar.
Boil water and pour boiling water over the beets in a jar. Close the jar immediately hermetically, shake it several times so that the salt and sugar dissolve. Turn the jar upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
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