Delicious pickled beets for the winter
Delicious preserves fly off the shelves in winter, and jars of preserves often come in handy when there's no time or energy for cooking. Today, we'll prepare delicious pickled beets for the winter, which are just the right amount of spicy and sweet, absolutely delicious.
Pickled beets can be served with any meat dishes, fish, porridge and potato dishes.
If desired, you can make the beets spicy by slightly changing the recipe and adding a few rings of hot chili pepper to the marinade.
Ingredients:
- beetroot – 400 g;
- sugar – ½ cup;
- vinegar – 70 ml;
- water – 0.5 l;
- salt – 0.5 tsp;
- vegetable oil – 70 ml;
- paprika – 0.5 tsp;
- allspice – 3 pcs.;
- garlic – to taste.
How to prepare pickled beets for the winter
Prepare the ingredients according to the list. Choose sweet, juicy beets. Peel and wash the beets, then cut into any desired pieces—dices, circles, fancy cuts, or even shavings.
Prepare the marinade: pour water into a saucepan, add salt, sugar, paprika, allspice, vinegar and other spices as desired.
Boil the marinade for a couple of minutes, pour in the vinegar and add oil, bring to a boil.
Now it's time to add the beets to the marinade and simmer for 20 minutes. Meanwhile, prepare the jars: wash them thoroughly, then sterilize them using your preferred method. Boil the lids for 10 minutes in clean water.
Fill the jars with beets and boiling marinade. Immediately seal the lids tightly and place them upside down, wrap them in a blanket, and leave them undisturbed for 24 hours. After this time, store the beets in a cellar or pantry.
Bon appétit!
