Due to its unique taste, beets are widely used since ancient times in various national cuisines. Vitamin salads are made from leaves , and rhizomes are used in soups, snacks, salads, drinks (including kvass), and even for desserts. Beets are one of the main ingredients of borsch. It is used raw or after heat treatment. Contains natural antioxidants and antiseptics, useful for the prevention of cancer, kills the pathogenic microflora of the intestine, skin, and oral cavity. It is a natural source of zinc, phosphorus, iron. In off-season, pickled beets are used in cooking. It is well stored, convenient to use, gives many dishes additional taste.
Recipe 1
This recipe is pretty simple, and the ingredients are available. To pickled beets stored for a long time, you need to prepare a glass container. For this recipe you will need:
- 5 beet root vegetables;
- ¼ cup apple cider vinegar;
- ½ teaspoon tea mustard;
- 1 tablespoon of sugar;
- 1 tablespoon olive oil;
- salt;
- pepper.
Choose root vegetables of the same size, put in cold water (should be completely covered), cook until tender (can be steamed). Drain the water, washed the roots in cold water. Hands peel off (should come off easily). Beets are sliced. Make a marinade of apple cider vinegar, sugar, olive oil and dry mustard. Mix the ingredients well with a fork. Add salt and pepper. Pour the beets with marinade. After half an hour at room temperature, the pickled beets are ready. It is immediately used or stored in the refrigerator.
Recipe 2
The process of pickling beet root crops lasts about a week. Root crops are first baked in the oven, then poured with marinade. The result is pickled beets, which can be used directly in this form, as well as added to soups or salads. Essential Ingredients
for beetroot roasting:
- 6 medium beet root crops;
- 2 large peeled shallots;
- 2 sprigs of rosemary;
- 2 tablespoons of olive tea oil;
for pickling beets:
- 6 baked beet root crops;
- 1 large red onion. It is cleaned and cut into rings;
- 1 glass of wine vinegar, infused for 1-2 days with a sprig of tarragon;
- 1 ½ teaspoon of kosher tea salt ;
- 1 glass of water;
- ½ cup sugar.
The oven is heated to 200 degrees. In a large bowl, mix all the ingredients for baking, transfer them to foil, bake for 40 minutes. Beets are cut into circles and laid out in liter jars, alternating with onions in layers. In a small saucepan, mix the remaining ingredients, heat until completely dissolved (the marinade should boil) and pour the beets. Tightly cover the jars with lids, leave in the refrigerator for 3-7 days.
Recipe 3
This is a very original recipe. Pickled beets will be ready in 2 days. The following ingredients will be required:
- ½ cup of water;
- 1 glass of apple cider vinegar;
- ½ cup sugar;
- ¼ teaspoon mustard seeds;
- 1/8 teaspoon of tea spices;
- ¼ the onions are cut into two parts;
- 1 bay leaf;
- ¾ teaspoon of black pepper (peas);
- ¼ bunch of fresh dill;
- 500 g of beet root crops.
In a pan, mix all the ingredients except beets, bring to a boil, stir until sugar dissolves. Cover, boil over low heat for about 30 minutes. The marinade is left to cool and infuse for one day, after which it is filtered through a fine sieve. Cook the beets in salted water until cooked for about an hour. Drain and cool. The skin is scraped off with a knife and cut into 1 cm thick plates. Beets are poured with marinade and left for a day.
Recipe 4
The simplest, but excellent and proven recipe. Pickled beets without sterilization will be stored for a long time. Ingredients:
- beets (optional), boiled and peeled, cut into circles;
- water for the marinade, which should completely cover the entire beets;
- horseradish roots (optional), washed, cleaned, cut (rub on a grater or chopped in a blender);
- salt per 1 liter of water 1 tablespoon.
For marinade, boil water and dissolve salt in it. Beets and horseradish are laid out in cans, evenly alternating. Pour marinade. Store in the refrigerator. Use in soups, salads or as a ready-made snack.