Since ancient times, everyone has known the beneficial properties of beets. In what ways is it not used! But whether it is raw, boiled, baked or pickled, beets still remain a storehouse of healing qualities. The amount of vitamin stored during heat treatment may vary. But it depends only on the method and time of preparation of beets.

Recipe for pickled beets for the winter

As well as raw, pickled beets are added to first courses (borscht, beetroot soup, cold drinks), various salads, dressings, main courses. It is used to prepare independent snacks, side dishes, served in its primary form with herbs and seasonings.

For pickled beets you will need:

• 5 medium root crops;
• 1 large onion;
• 100 g of granulated sugar;
• 100 g coarse salt;
• 0.5 l of water (for marinade);
• 100 ml 9% vinegar;
• 2 bay leaves;
• 3 cloves;
• fragrant peas.

Cooking process:

Marinade preparation:

1. Pour 500 ml of water into a saucepan.
2. Add spices, dissolve sugar and salt.
3. Bring marinade with spices to a boil. Mix well and pour in the vinegar.

If you pour vegetables with such a marinade and let them insist in a cool place for 1-2 days, you will get pickled beets without sterilization, ready for use, which will retain the maximum benefit and vitamins. This preparation should be stored in the refrigerator.

Ready-made beets can be served on sandwiches with a slice of fish, used to make vinaigrette, grind for sauces and pastes. If you fill the beets with vegetable oil, unsweetened yogurt, sour cream or homemade mayonnaise and sprinkle with herbs, sesame seeds or flax seeds, you get an easy, quick and healthy salad for a full snack.

How to pickle beets for the winter

For winter storage of pickled beets, vegetables should be laid out in a container cleaned with soda and sterilized.

For sterilization you need:

The temperature of the poured water should be practically the same as the temperature of the contents in the jars. Otherwise, the banks may burst from a sharp temperature drop.

Thus, you can pickle beets for the winter as a whole. For this, small root crops are used, which will be conveniently placed in the narrow necks of jars and bottles. They are also boiled in their skins, but for a longer time, then they are peeled and poured with marinade. Pickled whole beets are convenient to use. It can be cut in any way at your discretion - cubes, slices, rings, slices, straws.

Beets marinated for the winter in jars are a lifesaver during the reception of unexpected guests, as a quick tasty snack, and in the process of preparing various other dishes.

in the marinade it can be spicy, sweet, sour, spicy and even hot. It is worth experimenting with the addition of sugar, vinegar and spices and the result will be a completely new dish. To prepare sweet pickled beets, it is better to add honey to the marinade instead of sugar, as well as cinnamon, cardamom, lemon or orange zest. For a more sour but mild taste, use lemon juice, rice or apple cider vinegar. For spiciness, try adding ginger, garlic, chili, or mustard, depending on personal preference. If you want a more spicy aroma, rosemary, coriander, cumin, basil, dill will help out.

Quick pickled beets

There are various methods and ways to pickle beets. But in the busy rhythm of life, there is not always time for a long, thorough and energy-intensive process.

For quick preparation of pickled beets you will need:

• per 1 kg of beets;
• 4-5 garlic cloves;
• 150 ml of refined vegetable oil;
• 60 ml of vinegar;
• a pinch of coriander, black and allspice (optional);
• 40 grams of salt;
• 80 grams of sugar.

Cooking process:

1. Peel raw beets and grate on a shredder (or cut into thin strips).
2. Heat vegetable oil with spices.
3. Mix grated beets with garlic, pressed through a press, salt and sugar.
4. Pour in warm spiced oil.
5. Add vinegar and mix thoroughly.
6. Leave the beets to infuse at room temperature overnight. After - put in the refrigerator to infuse for 5-6 hours.

Beets pickled for the winter for storage in the refrigerator

To prepare pickled beets, they are usually pre-boiled. But there is another method of heat treatment that will retain the maximum of the useful properties of the root crop. This is baking. The vegetable is peeled and cut into thin circles. At this time, you need to heat the oven to 200 degrees. Line a baking sheet with parchment and lay out the prepared slices. Top - lightly sprinkle with vegetable oil and sprinkle with spices (pepper, rosemary, thyme). Do not salt! Otherwise, the salt will draw out all the moisture, resulting in beetroot chips. Bake for 15 minutes, remove from oven, cool.

It is better to pickle such a product with a mixture of lemon juice (0.5 lemon) with zest (1 lemon), 100 ml of warm vegetable oil, 50 ml of rice or apple cider vinegar. Store - in jars cleaned with soda under a nylon lid in the refrigerator.

Pickled beets in Georgian style

If you want a richer spicy taste “with peppercorns”, Georgian beets will be the most suitable recipe for its preparation. For this, the vegetable is also boiled, peeled and cut into slices. For pickling, a large amount of finely chopped greens is mixed (parsley, dill, coriander and, of course, cilantro) and 1-2 red onions with a couple of garlic cloves, bay leaves, black pepper and 3 tbsp. l. Georgian tkemali sauce. Mix all the ingredients, add salt if desired, pour vegetable oil. Mix the beets with the resulting mixture and let it brew for about half an hour. After - you can serve the finished dish to the table. Bon appetit!

Wash the beets, peel, put in a saucepan, add water and boil until soft for about 1-1.5 hours.

Remove the beets from the broth, cool a little and cut into slices (straws, cubes or grate, and small young beets can be left whole).
Arrange the beets in clean jars.

cook marinade.
Pour water into a saucepan, add salt, sugar, peppercorns, cloves and bay leaf, pour in vinegar, mix everything, and bring to a boil.

Advice. If desired, you can add a cinnamon stick to the marinade - it will give a pleasant shade of taste.

Pour the beets with boiling marinade so that the marinade completely covers it, and cover the jars with lids.

After the marinade has cooled, put the jars of beets in the refrigerator.
Beets will be ready in 8-12 hours.
Store pickled beets in the refrigerator.

Tip 1. You can cook pickled beets for the winter. For this, jars with beets need to be additionally sterilized. Bring water to a boil in a large saucepan, cover the bottom of the saucepan with a towel or napkin. Fill sterilized jars with beets, loosely cover them with sterilized lids and put the jars in a saucepan. Bring the water in a saucepan to a boil and boil for about 7 minutes. After that, carefully remove the jars from the water, put them on a dry surface and roll up or tighten the lids tightly. Turn the jars over onto a clean towel and leave to cool. After cooling, the jars can be stored in a dark, cool place.

Tip 2. To prepare the refrigerator, cut the pickled beets into cubes or grate on a coarse grater. Put 1-2 tablespoons of beets and chopped vegetables (cucumbers, green onions and dill) in a serving dish, pour in 1-2 tablespoons of beet marinade and 200-300 ml of water. Add some sugar and salt to taste. Mix everything. Put half a boiled egg on a plate and fill the cold box with sour cream.

Enjoy your meal!

You can pickle beets in grated form, whole, cut into slices, cubes, cubes, etc. It should also be said that absolutely any marinades can be used to prepare such an appetizer. The main thing is that they manage to keep the taste and color of beets throughout the winter.

Step by step cooking pickled beetroot

Beets are a very useful product for the human body. But, unfortunately, not all culinary specialists like this vegetable. Therefore, we recommend preparing it for the winter. Using fragrant marinades, you can make a truly delicious snack that neither an adult nor a child will refuse.

So how to pickle beets? For this we need:

• medium fresh beets - about 1 kg;
• natural table vinegar - about 200 ml;
• salt is not very large table - 1 dessert spoon;
• allspice black peppercorns - 3 pcs. in each jar;
• light sugar - about 30 g;
• root horseradish - about 30 g;
• fragrant cloves - 3 buds;
• hot chili pepper - 2 pcs.;
• cinnamon (use in the form of a stick) - 1 pc.

Preparing vegetables

Before marinating the beetroot, it must be well processed. Red tubers are thoroughly washed, laid out in a deep saucepan, poured with water and boiled until fully cooked.

After the vegetables become soft, they are taken out and cooled at room temperature. In the future, the skin is carefully removed from the beets and chopped into small cubes.

The process of preparing the marinade

Marinate the beets in such a way that the appetizer is not very spicy, but at the same time it has a special piquancy. To prepare such a marinade, ordinary drinking water (1 l) is mixed with table vinegar, and then laid out parsley, clove buds, table salt, root horseradish, hot chili, peppercorns, cinnamon stick and granulated sugar.

After mixing all the ingredients, they are put on a strong fire and quickly brought to a boil. After removing the dishes from the stove, its contents are cooled at room temperature.

How to roll up banks?

Instant marinated beets turn out no worse than those that require several weeks of aging to create. That is why this recipe is especially popular with modern chefs.

After the marinade has cooled, the beetroot sticks are laid out in sterilized jars and poured with a fragrant liquid. After closing the containers with lids, they are immediately removed into the refrigerator.

How to serve a snack to the table?

Instant pickled beetroot becomes usable after a day. Red vegetables are put in a bowl along with the marinade and served with a slice of bread.

The most delicious marinated beets: recipe

It is no secret to anyone that beets are a very high-calorie product, especially when boiled. That is why the marinades from it are very satisfying and nutritious.

If you plan to pickle beets for the winter, we recommend using the presented recipe. To implement it, we need:

• medium fresh beets - about 3 kg;
• natural table vinegar - about 180 ml;
• salt is not very large table - 3 dessert spoons;
• allspice black peppercorns - 4 pcs. in each jar;
• light sugar - about 100 g;
• lavrushka - a few petals;
• drinking water - about 2 glasses;
• fresh garlic - a few cloves;
• large white onion - several heads;
• refined sunflower oil - a full glass.

Preparing vegetables

The presented recipe for pickled beets for the winter is good to use if you want to get a juicy and very tasty snack. For its preparation, medium-sized fresh tubers are thoroughly washed and laid out in boiling water. On a low heat, the beets are boiled for 50-70 minutes.

After the tubers become soft, they are removed from the pan, cooled and peeled. Next, all the beets are rubbed on a coarse grater.

As for onions, they are peeled and chopped into thin half rings. In the future, they are added to the grated beets and mix well.

Making a marinade

Pickled beetroot, the recipe of which we are considering, turns out to be very tender and tasty. This is due to the fact that its marinade contains a large amount of oil.

To prepare such an appetizer, ordinary water is poured into a large saucepan, and black allspice, parsley, white sugar and table salt are also added. After bringing all the ingredients to a boil, they are removed from the stove. Table vinegar is added to the dishes and the marinade is thoroughly mixed.

As for sunflower oil, it is poured into a deep bowl and strongly heated over medium heat. By the way, some housewives add such a product directly to the marinade during its heat treatment.

Seaming process

Marinate beets in oil brine for about a month. Only after this period has elapsed can a jar of snacks be opened and safely presented to the table. But before you carry out these actions, you must properly roll up all the vegetables.

Grated boiled beets with onion half rings are tightly laid out in small sterilized jars, and then poured over 2/3 of the marinade. Having filled the containers with hot sunflower oil, they are immediately rolled up with metal lids.

After the formation of the snack, all the jars are turned upside down and left in this position for exactly one day. Over time, pickled beets are sent to any cool room.

How to use?

Beets marinated in oil marinade can be eaten only after 4 weeks. During this time, the red vegetable will become as juicy and soft as possible. As a rule, it is served to the table as a fragrant snack along with toast or just a slice of bread. However, there are also such housewives who use this product to prepare other hot dishes. For example, very often pickled beets are added to various borscht and goulash. With this ingredient, dishes acquire a rich color and unsurpassed taste.

We present recipes for pickled beets, which are very tasty. It is better to take those that do not contain vinegar. It is worth trying different options, finding a suitable option and preserving it. Such winter twists not only preserve the quality of the product longer, but also make it easier for a woman to cook.

How to marinate

There are many options. Few people know how to pickle beets for the winter correctly. It is necessary to wash the root crops and place in water, previously mixed with salt and vinegar. Proportions are selected according to the individual preferences of the hostess. On average, 2-3 tbsp. l. these ingredients. In the marinade, the vegetable is boiled for about an hour, after which it is cooled and removed from the skin and laid out in sterilized jars.

Many people will like the recipe for pickling beets for storing blanks in sterilized jars. Beets come out like in the dining room. Beetroot marinade is filtered, boiled and poured into jars. The finished twist is covered with a lid and, after cooling, is placed in any convenient place. For conservation, it is better to use a small root crop, since a large one will need to be cooked longer, and after cooking, cut it to fit in a jar.

For sterilization, the jars are covered with metal lids and placed in a pot of water. Containers with a volume of 0.5 liters are sterilized for 10 minutes after boiling, then corked and turned upside down. Pickled beets for the winter in jars are stored for a long time.

You can make pickled beets without sterilization. For this, several small root crops are selected, boiled and cleaned. For the marinade 1 tbsp. l. coarse salt is added to 1 liter of water and boiled, then the vegetable is poured and rolled up for the winter. Due to the lack of pre-heat treatment, canned beets without sterilization will retain almost all of their beneficial properties.

Preparation option: make a marinade from onions, salt, sugar, bay leaves and vinegar. Then do everything according to the already known scheme. Beets with vinegar are prepared without sterilization, so it is better to store such twists in the refrigerator.

A small root crop is boiled in a saucepan along with vinegar and granulated sugar until the grains are completely dissolved, pour the rest of the beets (1.5 kg) into them. Cook it for about an hour. At the end of cooking, peel the vegetable, strain the marinade and boil again. You can find many recipes for pickling beets in your own juice. All of them retain the beneficial properties of the vegetable.

Miscellaneous recipes

Classic beetroot:

• vegetable - to taste;
• salt - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar - 70 ml;
• cloves - to taste;
• peppercorns - to taste;
• cinnamon - to taste.

Mix all the ingredients (except the main one) and pour 1 liter of water, boil. Peel and cut the boiled root crop in a convenient way, place in jars. Pour the vegetable with marinade (necessarily boiling) and roll up. This quick-cooking pickled beetroot will become the basis for many dishes, and can also be successfully used as a separate dish.

Beets in Korean for the winter are especially piquant:

• beets - 1 kg;
• vinegar - 3 tbsp. l.;
• sugar - 3 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• coriander - 1 tsp;
• salt - 1 tsp;
• black and hot pepper - 0.5 tsp each;
• garlic - 6 pcs.

Pickled beets (recipe): Rinse the vegetable thoroughly, leave the root and leaves. Pour the fruits with cold water and boil. After cooking, drain the excess, peel off the skin. Boiled beets are rubbed on a grater, mixed with sugar, salt and vinegar. Pour pre-prepared jars with a mass and wait for the juice to appear. Mix pre-crushed garlic with spices, hold on fire for about 10 seconds. Banks roll up and put in storage. This beetroot blank will decorate any holiday table.

Unusual Recipes

This vegetable is popular in the cuisine of many nations. The Caucasus is famous for its dishes. You can use several recipes for blanks invented there.

Ossetian beetroot. You will need:

• vegetable - 2 kg;
• sugar - 4 tbsp. l.;
• salt - 4 tbsp. l.;
• basil - 1 tsp;
• savory - 1 tsp;
• cilantro - 1 tsp;
• ucho-sunel - 1 tsp;
• garlic - 2 pcs.;
• bay leaf - 2 pcs.;
• hot pepper - 2 pcs.;
• vinegar 9% - 150 ml.

Salt with sugar and spices are poured with water, boiled for about 2 minutes. Pour the prepared and infused beet marinade, twist the jars with pre-boiled and chopped beets with vinegar, placed in jars, alternating with layers of garlic and hot pepper

Pickle beets in Georgian:

• vegetable - 1 kg;
• sugar - 4 tbsp. l.;
• apple cider vinegar - 4 tbsp. l.
• ucho-sunel - 1 tbsp. l.;
• coriander - 1 tbsp. l.;
• saffron - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• bay leaf - 5 pcs.;
• garlic - 4 pcs.;
• black and red pepper - to taste.

Beets marinated for the winter in jars are prepared as follows: place laurel and black pepper in a saucepan, pour 0.5 liters of water, then boil for 5 minutes. Add salt and sugar, boil for 2 minutes, remove from heat after adding vinegar. Boil the vegetable, chop the garlic and chop the greens. In a bowl, mix all the spices, put bay leaves and pepper in a jar, from the marinade. Apply new layers of beets, garlic, herbs and spices. Continue layering until the jar is full. Pour everything with warm marinade and twist.

Pickled root recipe. You will need:

• vegetable - to taste;
• water - 10 l;
• salt - 500 g.

For conservation, you can take any amount of vegetable and water, the proportions of salt will also be selected in accordance with the volume of water. This beet marinade additionally does not require any spices or ingredients. The root crop laid in jars must be poured with marinade so that it covers the fruits by about 5 cm, press down with something and place in a warm place for a week.

When the mixture begins to ferment, a foam will form on it, which must be removed. After that, the workpiece is taken out to a cold place, where the process will slow down a little. If there is no cold place, fermentation can be slowed down by decomposing the workpiece into sterilized jars.

Pickling beets at home can occur according to different recipes. All of them retain the color and beneficial properties of the root crop, facilitate cooking and do not change the taste of this vegetable, irreplaceable on the table.

Beets are the basis of many dishes and snacks, but even more often the product is pickled for the winter. It is this move that guarantees that in the cold season the whole family will be able to enjoy a gourmet snack. The benefits and harms of beets have been studied thoroughly, so there is no doubt about its value.

Marinated beets according to classical technology

• laurel - 2-3 pcs.
• beets - 0.75 kg.
• granulated sugar - 135 gr.
• onion - 1 pc.
• salt - 25-30 gr.
• vinegar 6% - 0.2 l.
• pea pepper - 11 pcs.
• purified water - 0.45 l.

1. Choose the right size beets, wash with a hard sponge and boil until cooked. Then let the vegetable cool, remove the top layer, chop the pulp into cubes.
2. Peel the onion from the husk. Grind the vegetable in half rings, then divide each segment into 2 more parts. In total, you will get an onion cut into quarters.
3. Sterilize the containers and lids for packaging in advance. Send a few peppercorns to the bottom.
4. Prepare a saucepan. Pour vinegar with water into it, add laurel, salt, sugar. Bring the contents to a boil, remove from heat. Let the marinade come to room temperature.
5. Now lay the cooled beets in jars, add filling to the edges of the container. Cork in a convenient way, send for 24 hours in the cold. Then use it for its intended purpose or put it in the cellar.

Beets combined with cabbage

• garlic cloves - 6 pcs.
• laurel - 2 pcs.
• salt - 45 gr.
• granulated sugar - 175 gr.
• beets - 0.5 kg.
• white cabbage - 1.4 kg.
• vegetable oil - 0.15 l.
• carrot - 120 gr.
• vinegar with a concentration of 6% - 145 ml.

1. Separate the leaves from the cabbage, wash them and let dry. Then cut each leaf into plates in the shape of a square, whose side is 3-4 cm.
2. Wash the beets with carrots, clean the vegetables with a stiff brush (preferably iron). Remove the top layer, pass the root crops through a coarse grater.
3. Engage in the preparation of the container into which the twist will be carried out. Leave sterilized jars with lids to dry, take a separate bowl.
4. Send carrots with beets, vegetable oil, chopped garlic into it. Mix everything and leave. Prepare the marinade: pour water and vinegar into the pan, add salt and sugar, pepper and laurel, boil and remove from the stove.
5. Season the vegetables with the resulting filling, keep in the cold for a day. Then package the finished treat in jars, close and put away for long-term storage.

Beets with vegetables in marinade

• medium beets - 5 pcs.
• small cucumber - 9-10 pcs.
• green tomato - 5 pcs.
• young zucchini - 1 pc.
• cauliflower (head) - 1 pc.
• celery - 3 stalks
• carrots - 4 pcs.
• bulb - 1 pc.
• salt - 0.1 kg.
• purified water - 2 liters.
• vinegar with a concentration of 6% - 225 ml.
• granulated sugar - 65 gr.
• cloves - to taste
• pea pepper - 12 pcs.
• laurel - 6 pcs.

1. Take care of vegetables. They must be washed and cleaned of inedible parts. Chop the carrots into cubes, do the same with beets, zucchini and cucumbers.
2. Cut the tomatoes into slices, and the celery into circles. Divide the cauliflower into florets. Pick a pot for cooking the right size, send vegetables to it.
3. Add a whole onion here, peeling it from the husk. Separately, boil water in the amount according to the recipe. Fill it with the contents and blanch for 6 minutes.
4. Send laurel, peas, cloves to the dishes as desired. Pour sugar with salt, add vinegar. Mix all the contents, continue languishing for another 5 minutes.
5. Sterilize containers with lids in advance. Pack vegetables first, then season them with marinade. Continue sterilization in the oven for a quarter of an hour. Close and refrigerate after cooling.

Pickled beets with coriander

• beets - 1 kg.
• garlic head - 1 pc.
• vegetable oil - 75 ml.
• ground coriander - 16 gr.
• vinegar with a concentration of 6% - 60 ml.
• salt - 40 gr.
• crushed red pepper - 18 gr.
• granulated sugar - 0.1 kg.

1. Wash the beets, peel and chop on a grater. Do the same with carrots or chop them into strips. Peel the garlic, pass through a press crusher.
2. Combine grated beets with sugar, garlic, coriander, salt, pepper and carrots. Add vinegar with vegetable oil and mix well.
3. Leave the product at room temperature for several hours. After this time, transfer to the cold and wait another 7 hours. Then proceed to use or roll up.

Beets with onions

• beets - 0.5 kg.
• apple cider vinegar - 115 ml.
• shallots - 4 pcs.
• sugar - 55 gr.
• salt - 35 gr.
• filtered water - 430 ml.
• peppercorns - in fact.

1. Take a pot of a suitable size, pour water into it. Place the container on the stove, bring to a boil. Turn the stove power down to below average. Add sugar, vinegar, salt and pepper to the saucepan. Steam the components for 5-7 minutes.
2. In the meantime, wash and clean the root vegetable. Chop the product into thin strips. Boil the liquid again, reduce the heat a little. Send the vegetable to the pan with the marinade. Add chopped onions to foods.
3. After boiling again, the pan must be removed from the stove. Cover the container with a lid, leave the food to cool naturally. Place the bowl in the refrigerator for 2 days. After that, tamp the composition into a jar and roll it up according to the classical technology.

• vinegar - 65 ml.
• beets - 1.4 kg.
• laurel - 3 pcs.
• pea pepper - 4 pcs.
• granulated sugar - 35 gr.
• salt - 40 gr.
• table water - 1 l.
• clove buds - 3 pcs.

1. First prepare the beets. It must be washed with a brush, then boiled until ready. After that, the root crops can be cooled under the tap and cleaned. At the end, chop the vegetable into equal-sized cubes.
2. Prepare a sterilized container with a volume of about 800-900 ml. (can be liter). Send beet cubes inside, pour boiling water over the recipe. Sterilize the lids and place on the jars, wait a quarter of an hour.
3. Drain the infusion that has turned out into a saucepan for further cooking. Pour spices with salt and granulated sugar into a refractory container. Boil the marinade for 6 minutes, at the end pour in the vinegar.
4. Add the filling to the jar of chopped root vegetables. Do not wait, immediately cork the container and turn it upside down. Cover with a sweatshirt, bring to room temperature, then transfer to the cold.

Beets with plums

• fresh plums - 500 gr.
• salt - 30 gr.
• water - 1 l.
• sugar - 120 gr.
• beets - 2 kg.
• pink radiola roots - in fact
• carnation - 4 buds

1. Clean and wash the root crop. Transfer the beetroot to a suitable size pot. Pour in the required amount of water. Place the container on the stove, boil the vegetable until tender.
2. Chop the boiled root crop into thin slices. In parallel, rinse the plum and remove the seeds. Boil the fruit in a separate pan for several minutes. Keep in mind that the plum must be thrown into already boiling water.
3. Next, the products must be decomposed into sterile jars one by one. Don't forget to add cloves and roots. Pour the components with a pre-cooked marinade of water, sugar and salt. Roll up the jars, after cooling, remove for long-term storage.

Marinated spicy beets

• table vinegar - 125 ml.
• beets - 2.9 kg.
• garlic - 1 head
• cilantro - 30 gr.
• vegetable oil - 240 gr.
• peppercorns - to taste
• salt - 90 gr.
• water - 3 l.
• sugar - 480 gr.

1. Wash the roots thoroughly and open until cooked in an unpeeled state. Take water, in fact, not from the recipe. Cool the root crop, chop into small bars. Send the vegetable to a small container.
2. Next, start preparing the marinade. Boil 1 liter in a clean saucepan. purified water. After the first bubbles appear, add vinegar and vegetable oil to the liquid. Stir the ingredients.
3. Next, add finely chopped cilantro, peas, chopped garlic, salt and sugar to the broth. Simmer the ingredients for 5-7 minutes over low heat. Cool the marinade, then pour the beets with the broth.
4. Leave the product in the marinade bowl at room temperature for several hours. After the allotted time, the root crop can be rolled up in sterile jars or used as an ingredient for salads.

Beet in Georgian

• garlic - 4 cloves
• ground saffron - 9 gr.
• beets - 1.3 kg.
• bay leaves - 6 pcs.
• green coriander - to taste
• pea pepper - in fact
• sugar - 110 gr.
• freshly ground hot pepper - 6 gr.
• salt - 40 gr.
• water - 1.6 l.
• apple cider vinegar - 80 ml.

1. Start preparing the marinade. To do this, pour filtered water into a saucepan, add peas and laurel leaves to it. Bring the ingredients to a boil. Next, add sugar, vinegar and salt to the liquid.
2. Turn off the flame and wait until it cools down completely. Separately from everything, boil the washed beets in their uniforms. Cool and cut into small cubes. Combine the root vegetable with chopped garlic, coriander, saffron and pepper.
3. Pour the marinade into the beets and stir. Send the workpiece to the refrigerator for 3 days. After the allotted time, spread the product into portioned jars, roll up according to the classical technology. Store in a cool place.

Traditionally, onions, cabbage and other equally healthy vegetables are added to the pickled treat. We have reviewed the most delicious recipes that will not leave you indifferent. Choose the technology you like and delight your guests!

Video: pickled beets for the winter