Marinated beetroots

Marinated beetroot with spices

To prepare marinated beet with spices we will need:

• 
  10 kg of beetroot
• 
  10 liters of water
• 
  1.5 l of 6% wine or apple cider vinegar
• 
  200 g of salt
• 
  200 g of sugar
• 
  60 g of mustard grains
• 
  20 g of dill
• 
  2-3 pieces of horseradish root
• 
  basil to taste
• 
  bay leaf, hot red pepper, currant leaves, grated horseradish by the number of cans

Mine beets and cook until it becomes soft. Cool the cooked beets, peel them and cut them into pieces of any shape not larger than 1.5 cm.

We prepare marinade from water, vinegar, salt, sugar,dill, mustard seeds, horseradish root and basil. At the bottom of a liter can we put 50-70 grams of grated horseradish, a few laurel leaves and currant leaves, a piece of hot red pepper. We put beets in cans and pour marinade.

We sterilize the jars for 8-13 minutes, roll them up, set them upside down for cooling.

Marinated beetroot with onion

To pickle the beets with shallots, we will need to take the following ingredients:

• 
  450 g of beet
• 
  175 ml of red wine vinegar
• 
  2 onions
• 
  0.5 tsp black peppercorns
• 
  0.5 tsp crushed sea salt

My beets are dried, but not cleaned. Crop the ends of each beet and wrap it in foil. We bake beets in the oven, heated to 190 ° C, for 3 hours. Ready beet should be soft - to check it, you need to pierce it with a toothpick. We take the beetroot from the oven, let it cool down, then peel it and finely chop it.

Shallots shallots are peeled and finely chopped. Take the sterilized jar, lay it in layers of beets and onions. Prepare the marinade: pour into a small saucepan of wine vinegar, add pepper and salt, bring to a boil. Fill the beetroot and onions with a hot marinade so that the vegetables are covered completely. We cork the jar.

Marinated beet does not require insisting - it can be eaten in a couple of days. It can be stored long enough if it is always completely covered with vinegar.

Marinated beetroot with black currant

To pickle the beets according to this original recipe, we will take such products:

• 
  600 g of beet
• 
  150 g black currant
• 
  40 ml of vinegar
• 
  30 g of sugar
• 
  15 g of salt

My beets, clean and cut into cubes. Smorodin sorted and washed. We take sterilized cans, we put in them berries of a black currant and cubes of a beet in the ratio 1: 4.

We prepare marinade from vinegar, salt, sugar and spices (if desired). Bring the marinade to a boil and pour the vegetables with a hot marinade.

We cover the cans with boiled lids and sterilize (8 minutes for half-liter cans, 10 for liter bottles, 12-15 for 3 liter cans). We seal the jars and set them upside down for cooling.

Marinated beetroot with mint

Another original recipe is pickled beetroot and mint. To prepare it we will need:

• 
  3 beets
• 
  200 ml of water
• 
  100 ml of 6% apple cider vinegar
• 
  100 g of sugar
• 
  4-5 sprigs of fresh mint
• 
  quarter of a bulb
• 
  1 tsp salt
• 
  1 bay leaves
• 
  0.75 parts of l. black peppercorns
• 
  0.25 tsp. mustard seed

My beets, dried, wrapped in foil andbake in an oven preheated to 180 ° C for about an hour. Instead of baking, you can boil the beet until soft. We cool beets, peel and cut into semi-circles.

We prepare marinade. Pour into the pan vinegar and water, put mint, sugar, salt, onions, bay leaf, pepper and mustard. Bring the marinade to a boil and cook, stirring constantly, until the sugar is completely dissolved. After that, cover with a lid and boil for half an hour on a slow fire.

Ready marinade is cooled and filtered. Add the beets to the jar and pour the marinade. We close the jar with a lid and put it in the refrigerator for a day.

Bon Appetit!