Such pickled beets are perfectly stored all winter. It can be added to a salad or vinaigrette, to stewed vegetables or eaten separately with pleasure. I advise you to choose sweet varieties and experiment with spices!
Ingredients
- Beetroot - 800 g
- Garlic - 1 head
- Bay leaf - 1 piece
- Black Pepper (peas) – 3 pieces
- Water - 250 ml
- Vinegar (9%) – 15 ml
- Salt - 10 g
- Sugar - 10 g
Step-by-step cooking recipe
Boil the beetroot, let it cool, peel and cut into cubes.
Carefully fill the jar with beets, periodically adding garlic and spices.
Bring the water to a boil, add sugar and salt, boil for a minute and pour in the vinegar.
Immediately pour the beetroot brine, cover the jar with a lid and sterilize for 15 minutes.
Roll up the beets for the winter. Enjoy your meal!
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