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Pickled beets

Cooking recipes / Beet dishes / Pickled beetroot

1 serving

Recipe for pickled beetroot for preservation.

beets - 10 kg, water - 10 l, wine vinegar 6% -1.5 l, or apple vinegar 6% -1.5 l, salt - 200 g, sugar - 200 g, dill (inflorescences) 20 g, mustard seeds - 60 g, horseradish root - 2-3 pieces, basil (several inflorescences) to taste, rubbed horseradish (50-70 g per 1 can) how much it will take

For pickling, it is better to select juicy, bright burgundy beets: it will look more impressive when decorating various dishes. My beetroot, blanch and boil in a saucepan until it softens. Then we release the beets with a knife from the skin and cut them into cubes, rings, plates. Their size should be no more than
1. 5 cm. Beet balls look beautiful, which can be squeezed out using molds. We put laurel leaf, a piece of burning red pepper, a couple of currant leaves, 50-70 g of horseradish grated on a large vegetable grater on the bottom of each liter can, then pour marinade over the beets. Sterilization mode: 8-13 minutes from the moment of boiling water at a temperature of 80 C. Marinated beets are a great side dish for meat and potato dishes.