Pickled beets

On a hot summer day, it is so pleasant to quench your thirst, eat deliciously, and also saturate your body with vitamins using cold borscht or beetroot. For a long time, Slavs made cold or beetroot from vegetables seasoned with sour-dairy products, as well as fresh herbs. As a rule, eggs or kvass will be present in the recipe of most colders in addition to vegetables, sour cream, kefir or prostokvash. the main ingredient in beetroot is beetroot. this herbaceous plant is classified scientifically as an Amarantov family.

Currently, a sufficient number of diverse beet varieties are cultivated, many varieties of the plant are used as food, and some as food for animals. Among the most common beet varieties are the following:



sugar beet is a distinct subgroup. which includes all root crops belonging to technical crops and containing sucrose in their chemical composition;

feed beetroot is a group that includes some varieties of common beetroot that are used in the production of animal feed;

common beet or Beta vulgaris is considered the most popular variety of the plant, which has been eaten since time immemorial.



Due to its distinctive taste and consumer characteristics, ordinary beets have taken a worthy place in the global culinary tradition. In addition, it is worth paying special attention to the chemical composition of beets, which is enriched with various vitamins and biologically active compounds of natural origin. It is from this variety that plants make pickled beets. The beets are preserved and dried.

In turn, pickled candles are used as a component of various salads, for example, vinaigrette, as well as first courses. Pickled beetroot is used as the main ingredient both in cold first dishes, as beetroot, for example, and in hot vegetable soups. It is worth emphasizing that pickled beets added a few minutes before readiness to the soup will be a great addition to the dish. Pickled beets can be purchased from most domestic grocery stores. However, the store version neither in taste nor in consumer qualities will be able to compare with homemade pickled beets.

In order to marinate beets at home, you will need one kilogram of vegetables, which should be washed and boiled until completely ready. Vinegar, water, as well as salt, sugar, black pepper, chilli, cloves, cinnamon, horseradish and bay leaf are used for marinade. The resulting marinade must be brought to a boil and then cooled to room temperature. The cooked beets are peeled, cut in a convenient way, placed in sterilized jars and poured with marinade. Until ready, pickled beets should stand in the marinade for about a day in a cool, and besides, dry place.