Sour beetroot: recipes and cooking features

Sour beet, the recipes of which are quite similar to the description of pickling cucumbers, is ideal for a tasty and fragrant snack. By the way, it is not necessary to roll this piece for the winter. After all, it is done in only three days, and you can use it almost immediately.

It should be noted that the sauerkraut (recipes will be discussed below) is less popular than pickled. But in vain. After all, cooked with the use of acetic acid, the vegetable loses all its useful properties. Moreover, this marinade is contraindicated to use by those who have problems with the gastrointestinal tract. As for the sauerkraut product, it is prepared only on the basis of natural ingredients, and its benefits are undeniable.

Tasty and fragrant pickled beet: cooking recipes

As mentioned above, this billet becomes fully usable only after three days after cooking. During this time the beetroot will be well soaked with brine, it will become incredibly tasty and aromatic.

So, to create 1 liter of snacks we need:

• Fresh beets of not very large sizes - 500-700 g;
• Filtered drinking water - 500 ml;
• Salt shallow - 1 large spoon without a slide;
• Laurel leaves - 2-4 pieces;
• Pepper peas fragrant - 5-7 pieces;
• Fresh garlic - 2-3 medium denticles;
• Dill dried (umbrellas with seeds) - 2-3 pcs .;
• Pepper spicy red - add to taste.

Preparing a vegetable

Before sour beets, it should be carefully processed. For this, it is necessary to take medium root vegetables and wash them thoroughly using a cloth. Next, vegetables should be placed in a pot of water and boiled until soft for 1-1.5 hours. At the same time, it is extremely undesirable to cut off the tail of the ingredient. Otherwise, the whole rich color of the vegetable will come out into the broth, which will make the snack less tasty and beautiful.

After the beets are cooked, it must be completely cooled, and then peeled and cut into slices up to 7 millimeters thick. If you decided to make such a snack for a festive table, then you can beautifully chop a vegetable with a relief knife for cheese.

Preparation of brine

Marinade for such a simple, but very tasty snack is prepared fairly quickly and easily. To do this, mix drinking water with shallow salt and ground pepper to taste, bring to a boil, stand on the stove for three minutes, and then remove from heat and completely cool. By the way, this is a very important point, because if you fill the boiled beets with hot brine, then you will not get an elastic and beautiful snack, but a mushy mass of incomprehensible taste.

Process of snack formation

After brine and beets have been prepared, you should immediately switch to a vegetable sour. To do this, you need to take a clean and dry liter jar, put into it whole garlic cloves, dried dill umbrellas with seeds, sweet pepper and laurel leaves. Then in the same container you need to place pieces of boiled beet, and then completely pour them with cooled brine.

In this condition, the billet should be kept at room temperature for three days. In this case, it is recommended to close the jar tightly with a glass lid.

Features of preparation

If you comply with all the requirements for the preparation of such a billet, you will certainly get a delicious and fragrant pickled beet. Recipes for this appetizer can include other additional ingredients. For example, some housewives add fresh leaves of currants, cherries and apple-trees to the vegetable with brine, as well as various spices and spices.

It should also be noted that the sour beet for the winter is prepared according to a similar recipe, but with the only difference that all components are not placed in a regular glass jar, but in a sterilized container, which must then necessarily be rolled up with a special device. In this state, the snack can be stored in a cool room for half a year or more.

Sour beet: the benefits of a delicious and fragrant snack

The ready-made snack preserves all the useful substances of the main vegetable, namely: organic, tartaric, malic and citric acids, vitamins B1, C, A, E and B2, beta-carotene, PP and B9. It should also be noted that the sauerkraut is saturated with a huge amount of valuable microelements, including phosphorus and potassium.

Correct feed to the table

After three days, the sauerkraut should be placed in the refrigerator for a couple of hours. After that, slices are required to be put in a deep bowl (without brine), add to it rings of sweet onions and sprinkle with unrefined sunflower oil. After thoroughly mixing all the ingredients, they must immediately be presented to the table as a tasty and fragrant snack. In addition to this homemade billet it is recommended to serve mashed potatoes, fried meat and other hot dishes. Bon Appetit!