Pickled beets

Beetroot, thanks to its unique taste qualities, is widely used since ancient times in different national cuisines. From the leaves make vitamin salads, and the rhizomes are used in soups, snacks, salads, drinks (including kvass) and even for the preparation of desserts. Beetroot is one of the main ingredients of borsch. It is used in raw form or after heat treatment. Contains natural antioxidants and antiseptics, is useful for the prevention of cancer, kills the pathogenic microflora of the intestine, skin, mouth. It is a natural source of zinc, phosphorus, iron. In the off-season, the beets are used for cooking dishes. It is well kept, convenient for use, gives many dishes additional taste qualities.

Recipe 1

This recipe is quite simple, and the ingredients are available. To keep the beets stored for a long time, you need to prepare a glass container. This recipe will require:

- 5 beet roots;

- ¼ cup of apple cider vinegar;

- ½ teaspoon dried mustard tea;

- 1 table spoon sugar;

- 1 tablespoon olive oil;

- salt;

- pepper.

Choose roots of the same size, put in cold water (should be completely covered), cook until ready (can be cooked for a couple). Drain the water, rinse the roots in cold water. Hands remove peel (should break away easily). Slice the beets. Make marinade from apple cider vinegar, sugar, olive oil and dry mustard. Ingredients are mixed with a fork. Add salt and pepper. Fill the beet with marinade. After half an hour at room temperature, the beetroot is ready. It is immediately used or stored in a refrigerator.

Recipe 2

The process of pickling beet roots lasts about a week. Root crops are first baked in the oven, then poured with marinade. As a result, you get beets marinated, which can be used directly in this form, as well as add to soups or salads. Necessary ingredients

For beet roasting:

- 6 root beets of medium size;

- 2 large shallots cleared bulbs;

- 2 branches of rosemary;

- 2 tablespoons of olive oil;

For marinating beets:

- 6 baked root beets are cleaned;

- 1 large red onion. It is cleaned and cut into rings;

- 1 glass of wine vinegar, infused 1-2 days with a sprig of tarragon;

- 1 ½ tablespoons of teaspoonful kosher salt ;

- 1 glass of water;

- ½ cup of sugar.

The oven is heated to 200 degrees. In a large bowl, mix all the ingredients for baking, transfer them to foil, bake for about 40 minutes. Cut the beets into mugs and lay them into liter jars, alternating with onions layers. In a small saucepan mix the remaining ingredients, heat until completely dissolved (the marinade should boil) and pour the beetroot. Tightly close the lids with jars, leave in the refrigerator for 3-7 days.

Recipe 3

This is a very original recipe. Marinated beet will be ready in about 2 days. The following ingredients will be required:

½ cup of water;

- 1 cup of apple cider vinegar;

- ½ cup of sugar;

- ¼ teaspoon of mustard tea seed;

- 1/8 spoons of tea spices;

- 1/4 bulbs are cut into two parts;

- 1 bay leaf;

- ¾ teaspoon of black pepper (peas);

- ¼ of fresh fennel;

- 500 g of beet roots.

In a saucepan mix all the ingredients except the beets, bring to a boil, stir until the sugar dissolves. Cover with a lid, boil on low heat for 30 minutes. The marinade is set aside to cool and sticks for one day, after which it is filtered through a fine sieve. Cook the beets in salted water until ready for about an hour. Drain and cool. The knife is scraped off the skin and cut into plates 1 cm thick. Beets are poured with marinade and left for a day.

Recipe 4

The simplest, but excellent and proven recipe. Marinated beets without sterilization will be stored for a long time. Ingredients:

- beetroot (optional), cooked and peeled, cut into slices;

- water for the marinade, which must completely cover the whole beets;

- horseradish roots (optional), washed, cleaned, cut (tinder on grater or chopped in blender);

- salt based on 1 liter of water 1 tablespoon.

For the marinade, boil water and dissolve salt in it. In the banks, evenly alternating, lay out the beets and horseradish. Pour marinade. Store in the refrigerator. Use in soups, salads or as a ready-made snack.