Harvesting beets for the winter, the recipes of which are very popular among lovers of red soup, is very easy and fast. It is worth noting that there are many options for how to prepare such a dressing. Someone adds to it all the main ingredients that are present in borsch, and someone pickles beets exclusively. Today we will consider the second option, since it can be used not only for preparing the first dish, but also used just like that, as a tasty and fragrant snack.
Beets for borscht for the winter: a step-by-step marinating process
Necessary components for procurement:
- large beetroot - at personal discretion (from three pieces);
- granulated sugar - 40 g per 1 liter of ordinary water;
- coarse salt - 40 g per 1 liter of purified water;
- vinegar 9% apple - 60 ml per 1 liter of ordinary drinking water;
- allspice in the form of peas - 6-9 pcs.;
- dried cloves - 5-7 pcs.;
- bay leaf - 3-4 pcs.
Features of the choice of vegetables
Beetroot for borsch for the winter turns out to be especially tasty if only fresh and hard product is used for such harvesting. When choosing this vegetable, you should definitely pay attention to its color. It must be dark and saturated, otherwise the dressing will turn out not very tasty and aromatic.
Preparation of the vegetable and its heat treatment
Before proceeding with the preparation of pickled beets, it should be well processed. To do this, wash all purchased vegetables, put them in a pan, add water, add a little salt and boil. By the way, you shouldn’t tear off the tails of the fresh product, because during the long heat treatment, the whole saturated color of the main ingredient will come out of the cut.
Depending on the size of the beets for borsch for the winter should be cooked from 50 to 70 minutes. After it becomes completely soft, it must be removed from the water, completely cooled, and then cleaned and grated on a coarse grater.
Blank forming
Usually, winter beets for borsch are harvested in small glass jars (0.5 l). But before you put the boiled and chopped vegetable in the vessels, they should be sterilized along with the lids. After this, the product needs to be put in jars, and on top place black pepper, peas, dried cloves and a few bay leaves.
Marinade preparation
So that beets for borscht for the winter turn out to be juicy and fragrant, it must be covered with marinade. To do this, boil the water along with sugar and salt, and then remove it from the heat and add 9% apple cider vinegar. After this, the hot marinade must be poured into the filled cans, and then roll them up, turn them upside down and cool for 24 hours.
As mentioned above, such a blank can be used not only as the main dressing for tasty and rich borsch, but also to use it just like that. In this case, pickled beets must be laid on top of a fresh piece of bread, so that as a result you get a satisfying and delicious sandwich.