Pickled Beets for Winter
Preserves • Dagestan
Description
Beets are luckier than many other vegetables and root crops. With their intense and vibrant flavor, they easily withstand the challenges of water, fire, boiling, and pickling, regardless of the experiments a recipe may call for. Cooking them is straightforward: pickle the beets for winter by following the recipe and recommendations, and you'll have a bright, sweet, and juicy appetizer. However, the quality of the finished dish largely depends on the quality of the raw ingredients. The sweeter the fresh beets, the brighter the pickled beets will turn out for winter storage. Try making pickled beets using our recipe.
Ingredients
- Beetroot 30 oz
- Water 15 fl oz
- Green peppercorns 3 pieces
- Salt 0 oz
- Sugar 0 oz
- Vinegar essence 0 fl oz
Step-by-Step Guide
Step 1
Wash the beets, place them in a pot, and cover with water.
Step 2
Bring to a boil and simmer on low heat until it becomes tender. The cooking time depends on the variety and size of the root vegetable — 30 to 60 minutes.
Step 3
Allow the cooked beetroot to cool slightly and then peel it. If the beetroot is large, cut it into quarters or eighths.
Step 4
Sterilize the jar and lid: place the jar upside down over steam for 10–15 minutes.
Step 5
Place the prepared beets into a sterilized jar.
Step 6
For the marinade, boil water with pepper, salt, sugar, and vinegar. It is important that the salt and sugar are completely dissolved.
Step 7
Pour the hot marinade over the beets.
Step 8
Immediately seal the jar with a lid. Turn it upside down and let it cool completely. Store in a dark, cool place.
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