How to preserve beets?
Personally, I like pickled beets.
I also make it for quick serving - it is marinated for only five hours, and canned in cans.
The first thing to do is to wash and boil the beets properly, then peel and cut as you like, I like to cut them into halves, and then these halves into plates seven millimeters thick.
Next, we prepare the marinade.
And he is, based on five kilograms of beets without haulm, like this:
Put the beets in pasteurized jars, fill with hot marinade and close with sealed lids.
After a couple of months, the savory pickled beetroot snack is ready!
beets 1 kg.
bay leaf 2 pcs.
allspice peas 4 pcs.
Carnation 2 pcs.
1 water l.
vinegar 9% 60 ml.
granulated sugar 40 g.
The main thing is that the beets quickly darken on the cuts and all processing operations are needed,
produce quickly. Preservation with onions, (with subsequent use for salads, side dishes and vinaigrette, etc.)
For 1 kg. beets - 250g. onions, 180g. salt, 0,4 g each black and allspice, 2-
3 bay leaves. (Pouring - for 1 liter of water - 60 g. Of salt.)
Wash fresh beets and cook for 1,5-2 hours. Allow to cool, cut into cubes 7-8mm thick. Peel the onion, cut into slices 4-6mm., Put the chopped beets in jars, put onions and spices, pour hot brine and sterilize in boiling water, - Jars 0,5l - 40min, 1l.-50m.
And in winter, wherever, these - (vitamins - sugars, organic acids and mineral
This year the harvest of beets is big and I started thinking about what to do with it. I just wanted to chop and freeze, but. As always, there is not enough space in the freezer.
And I found a simple recipe for preserving beets, which allows you to use it in the future for cooking various dishes.
So, for this you need to boil the beets (thoroughly washed beforehand) for twenty minutes. Peel the peel, you can cut it into halves (if too coarse). After "shove" it into sterilized jars. And pour "salty boiling water", that is, brine. And roll up. The brine should be prepared as follows: add 20 grams of salt per liter of water, boil and pour over the vegetables.
Beets will not only be preserved during the winter, but also will not change their taste. Therefore, it can be used for soups and salads.
Since there is no way to store fresh beets in large quantities, I try to make preparations from this tasty and healthy vegetable for long-term storage and pickling is more useful here than ever. Also, part of the beets goes to freeze in grated form, which is the very thing for soups - for example borscht.
There is nothing difficult in pickling beets, you need to wash and peel the amount of beets you need and cut into slices, not very thick, but not very thin and put them in clean, disinfected jars prepared in advance.
Next comes the preparation of the brine in order to pour the contents of these jars with vegetables, for this we pour water into a saucepan and put on a high heat, throw in salt, pepper and other seasonings to your liking. After our mixture boils, it must be removed from the stove, add vinegar (also to taste) and pour the contents of the cans with this juice, then roll it up tightly and put it in a cool dark place.
I make a kind of borsch dressing out of beets:
Beets (2 kg) and carrots (05 kg) I peel, wash, grate for Korean carrots. In a deep frying pan I pass a few onions until golden brown
colors, add carrots and beets. I simmer all this mixture over medium heat until cooked. In sterilized jars I drip the ready-made dressing, drip a little vegetable oil on top, and close the lid. I store it in a dark, cool place, or in the refrigerator in the door. I add the finished dressing. in borsch)