Pickled beetroot with vinegar for winter without sterilization
Pickled beetroot is not only a savory snack for the winter, but also an excellent semi-finished product for many dishes. We will marinate boiled peeled beets, which means that in winter it can be immediately added to any salad and even to borscht! I recommend it!
Ingredients
- Beetroot - 900 g
- Water - 300 ml
- Vinegar (9%) – 3 tbsp.l .
- Sugar - 1 tbsp.l .
- Salt - 1 art.l.
Step-by-step cooking recipe
Rinse the beets thoroughly and boil until tender (35-60 minutes, depending on the size of the root vegetables).
Cool the finished beets slightly, peel and cut into large slices.
Put the prepared beets in a pre-sterilized liter jar. Add salt, sugar and vinegar.
Boil water and pour boiling water over the beets in a jar. Seal the jar tightly, turn it up/ down 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.
