Canteen-style beetroot marinade - recipe. Beetroot marinade like in a canteen Marinade from raw beets like in a canteen

Beetroot, an easily accessible and suitable vegetable, has another valuable property - it retains its vitamins and microelements after heat treatment. These are B vitamins, vitamin PP, the biologically energetic substance betaine, which promotes the absorption of proteins and regulates metabolic processes in the body. Boiled beets contain no less iron and copper than fresh ones, and these microelements promote hematopoiesis. All this makes beets a worthy object for canning and preparing for the winter, when there is such a shortage of vitamins. This vegetable is used to make very tasty marinade, one that will decorate and enliven your table in winter.

You will need

• For the young beet marinade:
• 1.5 kg of young beets;
• 2 cups sugar;
• 2 cups 9% vinegar;
• salt.
• For the beetroot marinade:
• 1 kg beets;
• 1/2 tbsp. spoons of sugar;
• 1 teaspoon salt;
• 150 ml 6% vinegar;
• 1/2 tbsp. water;
• black peppercorns
• cinnamon
• carnation
• Bay leaf.
• For beets in nut marinade:
• 500 g young beets;
• 2 tbsp. spoons of vegetable oil;
• 2 sprigs of rosemary.
• Marinade:
• 2 tbsp. spoons of olive oil;
• 1 tbsp. spoon of apple cider vinegar;
• 1 teaspoon grated lemon zest;
• 2 teaspoons chopped walnuts;
• 1 teaspoon thyme leaves;
• salt.

Instructions

1. Marinade from young beets Wash small young beets, cut off the tops, leaving small tails. Boil 2 liters of water with vinegar and sugar in a saucepan, heat until the sugar is completely dissolved. Add the beets and cook covered over medium heat for about one hour.

2. Use a slotted spoon to place the beets on a plate and let cool, then remove the peels. Cut larger vegetables into 3-4 pieces, leaving the tails. Pickle small beets whole. Strain the marinade and bring to a boil. Place the peeled beets in sterilized jars, fill with marinade, cover and store in the refrigerator.

3. Beetroot marinade Wash the beets without peeling them, place them in a saucepan with cold water, heat to a boil and cook over moderate heat until tender. Do not salt the beets while cooking; they will cook longer in salted water. Cool the finished beets, peel them and cut into thin strips. After this, place in sterilized jars.

4. Heat the water for the marinade, add black peppercorns, cloves, cinnamon, salt, sugar and bay leaf to boiling water. Cook until sugar and salt dissolve, then pour in vinegar. Pour the boiling marinade over the prepared beets, seal the jars tightly, cool and store in the refrigerator. Use as a side dish or for preparing salads and borscht.

5. Beets in nut marinade Wash the beets, cut off the bottoms and tails. Without peeling, cut it into thin circles, place them on a baking sheet lined with foil, drizzle with oil, sprinkle with rosemary leaves and salt. Bake in an oven preheated to 200°C for 20 minutes.

6. Prepare the marinade: place all ingredients in a jar with an airtight lid, close and shake firmly several times. Place the beet mugs on a plate, let cool and pour over the marinade. Place the dish in the refrigerator and serve nicely chilled.

Various vegetables are used to prepare the marinade: tomatoes, cucumbers, beans, carrots, sweet peppers, beets, onions, cabbage and many others. You can prepare the marinade from both fresh and salted vegetables.

To prepare the marinade correctly, you need to follow the general cooking rules. It is necessary to pickle vegetables in airtight containers and seal the jars with lacquered tin lids because marinades contain acetic acid, which can corrode metal.

Video on the topic

In winter, pickled beets can serve as a great appetizer and become a real table decoration. In addition, it can be used as an addition to fried or stewed meat. Pickled beets are also a wonderful component of various salads and vinaigrettes.

To pickle beets for the winter, you need to take the following ingredients: - beets; For the marinade for 1 glass of water: - 3 tbsp. l. vinegar; - 1 tbsp. l. granulated sugar; - ? tsp salt; - peppercorns; - 2-3 buds of cloves; - 1 bay leaf. Rinse the beets thoroughly under cold running water. Then place in an aluminum pan, add water and cook until the beets are soft. After this, remove from the heat and cool directly in the broth. Later, peel the beets, cut into small cubes and place in pre-prepared (washed and sterilized) jars and fill with marinade. To prepare it, pour water into a clean saucepan and add all the ingredients: granulated sugar, salt, vinegar, pepper, cloves and bay leaf. Place the marinade over low heat, bring to a boil and then cool. After this, sterilize the jars with beets and roll up the lids.

Secrets of delicious marinades

The quality of the prepared marinade greatly depends on the type of vinegar used. Marinades prepared with table vinegar or grape vinegar infused with aromatic herbs are extremely appetizing. If the vinegar is quite strong (9%), then it should be diluted with water in a 1:1 ratio. And then add salt, granulated sugar and various spices to taste (pepper, cinnamon, cloves, nutmeg, coriander, bay leaf, cumin). The number of components of the marinade filling may vary depending on taste. The marinade must come to a very good boil, after which it must be cooled. To prevent pickled foods from spoiling and becoming moldy, you need to pour a thin layer of vegetable oil on top of the marinade. It is recommended to store jars of pickled vegetables in a cool, dry place. To prepare beets for the winter, you can use a different marinade filling. For it you will need: - 1? tsp black pepper; - 1? Art. l. mustard seed; - 1 tsp. allspice; - 7 bay leaves; - 12 pcs. cloves; - other spices to taste (thyme, coriander); - a little dry dill (stem, flowers, seeds); - 800 g granulated sugar; - ? glasses of salt; - 2 tbsp. l. 9% vinegar; - 3 liters of water. Pour 3 liters of water into a large saucepan and add all other ingredients. Mix well, put on the fire and bring to a boil. After this, remove the pan from the stove and let the marinade brew for 2 hours. After this time, strain the dressing through a gauze filter. Then heat to 75°C and pour into the prepared beets and placed in glass jars.

The salad with the wonderful flower name “Chrysanthemum” turns out to be appetizing, suitable and extremely balanced. The main ingredient is rice, which makes the dish satisfying. On the other hand, greens and vegetables enrich this salad with vitamins, and the decoration in the form of a flower gives it a wonderful, festive look. Let's prepare the Chrysanthemum salad.

You will need

• For the salad:
• – rice – 100 g;
• – carrots – 1 pc.;
• – onions – 1 pc.;
• – canned corn – 100 g;
• – cherry tomatoes – 5 pcs.;
• – olive oil - 50 ml;
• – parsley or other greens – 1 bunch;
• – spices, salt, pepper – to taste.
• To decorate the salad:
• – carrots – 1 pc.;
• – salt - to taste;
• – toothpick – 1 pc.;
• – vinegar – 2 tbsp. l.

Instructions

1. In this salad, it is better to use long-grain rice, since it sticks together and does not become overcooked. Carefully sort through the rice, clean it of impurities, then rinse and place in a saucepan, add warm water and cook over low heat until done.

2. The onion must be washed, peeled, doused with boiling water, and then cut into small slices. Onions are doused with boiling water in order to remove excessive sadness. Wash the carrots, peel and grate on a huge grater. The greens used (parsley or cilantro) must be washed and finely chopped.

3. Combine greens, carrots, rice, onions and corn in a salad bowl, add salt and olive oil, and then mix well.

4. Take care of tomatoes: it’s best to use cherry tomatoes. Cut small tomatoes into 4 parts, but add them to the salad last.

5. The undoubted highlight of this salad is the “chrysanthemum” used for decoration. To do this, take a carrot, peel it, and then make an oblique cut from the thick edge. Next you need to separate 8 thin plates, each of which must be cut in the center, and semicircular cuts made on opposite sides. Take a toothpick and overlap the folded carrot slices so that you get chrysanthemum petals. Prick a corn kernel in the center.

6. Prepare the marinade for the “chrysanthemum”: take 200 ml of water, vinegar and salt. Place your preparation in this marinade for 5 minutes, then decorate the Chrysanthemum salad with a flower made from carrots, and you can bravely serve your wonderful dish to the table. Decoration for a salad in the form of a chrysanthemum can also be made not only from carrots, but also onions, lettuce, beets and much more.

Tip 5: How to cook icy borscht from pickled beets

Cool housewives invariably have a lot of preparations in reserve - from frozen vegetable mixtures, soups, mushrooms to marinades and pickles. It will not be difficult for them to prepare, for example, such a savory dish of Russian cuisine as borscht made from pickled beets.

Cold borscht can be prepared using one of the following bases: fermented milk products such as kefir or yogurt, beet broth or juice, kvass, sourdough, water or broth. The Slavs called such borscht beetroot or holodnik. In order to prepare borscht from pickled beets, you need to prepare it first. If there is no such preparation in reserve, you can make it a day before preparing the dish. This makes a delicious, icy soup with a tangy flavor.

How to cook pickled beets

Root vegetables need to be washed, blanched in boiling water for 20-40 minutes, or lightly baked in the oven. Rinse the beets with cold water and remove the skins. Cut the root vegetable into pieces or slices. Place everything in a jar or jars; it is advisable to sterilize them in advance, even if you do not plan to store the product for a long time. Place the beets, sprinkled with slices of apples or chopped horseradish. Pour the hot marinade over everything. To prepare it, mix 30 grams of salt, 100 grams of sugar, 1 liter of water, 1 gram of vinegar, cinnamon, allspice, cloves. Cover jars filled with marinade with parchment. Tie well and place in a cool place for about a day. You can prepare pickled beets in another way. The beets need to be washed, boiled and peeled. After cutting into pieces, the beets are placed in jars, and they should be sprinkled with grated horseradish. Pour everything together with cold marinade, prepared from water, half a glass of six percent vinegar, salt, bay leaf, cloves and peppercorns - based on 1 kg of beets.

How to make borscht from pickled beets

Ingredients for preparing borscht: 500 g pickled beets, 5 boiled eggs, 2 fresh cucumbers, 1.5 l. kefir, salt, dill, green onions. Pickled beets need to be grated on a huge grater or chopped with a knife. Also grate the cucumbers. Place everything in a saucepan. Wash and dry the greens. It also needs to be chopped and added to the pan. Pour kefir in there and mix everything. Add chopped eggs, salt. Mix everything again and put it in the refrigerator for 30 minutes so that all the ingredients are thoroughly soaked. When serving the borscht, you can season it with sour cream. If you don’t really want to spend time preparing beets, you can buy them in the store, but homemade ones will be much more appetizing. Borscht made from pickled beets is prepared much faster than usual, and its taste is good.

Tip 6: How to cook canned beet tops

People who work in their dachas from morning to evening in the summer months want not only to get a rich harvest, but also to make the most of everything they have grown during this time, so that they can enjoy the fruits of their labor even in the cold winter months.

You will need

• 1 liter of water, 28 grams of salt, 75 grams of sugar, 100 milliliters of apple cider vinegar, 1 bay leaf, peppercorns and cloves.

Instructions

1. You need to wash the tops and cut them as for making beetroot soup. If desired, you can add chopped garlic, parsley and dill, and onion rings.

2. We put it in the jars not too tightly and fill it with a hot marinade prepared from the indicated ingredients. After 5 minutes, the marinade must be drained, boiled again and can be refilled. We roll it up, put it on the lids, and after cooling we put it in the cellar.

Video on the topic

When cooking vegetables, the main thing is to choose the appropriate method, one that depends on what kind of vegetables are planned for lunch or dinner, and also on the taste preferences of those who will eat. Another significant point that is increasingly worrying followers of positive nutrition is how to preserve the beneficial substances contained in vegetables as much as possible when cooking.

How to cook vegetables in a slow cooker

Modern multicookers have many functions, and therefore are necessary when preparing vegetables. As an example, you can quickly fry cauliflower or broccoli florets in them, sprinkling them with your favorite spices - perhaps sweet paprika or herbes de Provence. The non-stick bowl found in most multicookers allows you to prepare this dish without the use of vegetable oil.

People who play sports or limit calories for other reasons will also enjoy zucchini with sweet peppers, prepared using a multicooker in the “steamed” mode. To make the vegetables more appetizing, you can sprinkle them with lemon juice.

For those who are not afraid of increased cholesterol and extra pounds, we can recommend cooking French fries in a slow cooker. To do this, pour vegetable oil into a bowl, heat it, drop in the dried potato chunks and fry with the lid closed until cooked. It is better to salt the French fries after removing them from the slow cooker.

Pumpkin casserole also turns out to be very appetizing. When preparing this vegetable dish, stew the pumpkin slices, then fry the onion, add a raw egg, process in a blender and bake, sprinkled with peeled pumpkin seeds.

How to cook vegetables in the oven

You can cook vegetables in the oven in two main ways: bake in foil or parchment, and also with some kind of sauce. The 1st method is canceled for potatoes, sweet peppers, large pieces of white cabbage, kohlrabi. Before baking, prepare them, dry them, rub them with salt, if you limit table salt - herbs and spices. Wrap in foil or parchment - the more thoroughly you do this, the more appetizing your vegetables will turn out in the oven. It is recommended to bake them at a moderate temperature (not higher than 150-170 degrees). A hotter oven prevents the preservation of a significant part of the vitamins and minerals.

Having decided to cook vegetables in the oven with one of the sauces, the main thing is to chop them properly. Chop carrots, beets, bark celery, and other root vegetables using a food processor. Zucchini, eggplant, tomatoes, sweet peppers - cut into pieces. Depending on what kind of vegetable dish you will prepare, chop the onion into cubes or cut into half rings.

When choosing a sauce for baking vegetables in the oven, give preference to creamy or cheese. These sauces go especially well with vegetable dishes. But it’s worth considering that, unfortunately, they are high in calories. Those who adhere to the rules of a healthy diet can look at recipes for sauces based on tomatoes, onions, and garlic. Don’t think that such sauces are only great when cold. Vegetables cooked in the oven under a spicy, fragrant tomato, onion, and garlic sauce can be a real discovery even for gourmets.

Another sauce that is extremely suitable for cooking vegetables is mushroom sauce. And it doesn’t matter whether it’s cooked from porcini mushrooms, moss mushrooms, boletus and boletus mushrooms dried in the fall, or frozen champignons are used – vegetables baked with mushroom sauce will be a wonderful dish for lunch or dinner with the family.

How to Grill Vegetables

In the host of current household appliances, there are three types of grills: a double-sided contact grill (thermal electric heating elements are located on 2 sides - top and bottom, such a grill seems to be covered with a book), a one-sided contact grill (a thermal element from the bottom) and a grill that provides cooking through infrared radiation. You can cook appetizing vegetables using any of them.

It is better to choose vegetables for grilling that are not soft, maybe even a little underripe. It is in this case that they will not turn into mush and will keep their shape well. The recommendation exclusively applies to tomatoes - cooking them using the grill is a real art.

Before cooking vegetables, prepare an oil marinade. An impeccable combination is olive oil and lemon juice in equal proportions. You can add garlic, herbs or spices to them - your imagination is not limited to anything other than your taste. Apply the marinade to grilled vegetables just before cooking. It is better to do this with a silicone brush. Whether or not to add salt and pepper at this stage is also a matter of taste. Highly professional chefs serve them with prepared vegetables. As usual, it is best to use sea salt for such vegetables, and grind pepper right at the table.

How to cook frozen vegetables

The stores offer a wide selection of frozen vegetables. Cauliflower and Brussels sprouts, broccoli, green peas, corn, green beans, mixtures of them in all possible combinations and for a wide variety of purposes - all this is available even in small towns.

To prepare frozen vegetables, all you have to do is decide what dish you want to serve your family today. However, there are several tricks that make frozen vegetables exceptionally appetizing. So, say, if you decide to make a vegetable casserole, simmer the mixture in a saucepan so that the excess liquid that inevitably remains after defrosting comes out of it. And only after this, transfer it to a baking dish, season with spices and, perhaps, pour over the sauce.

To fry frozen vegetables, do the same. The only difference is that after poaching, it is recommended to dry such vegetables thoroughly with the help of a paper or cloth napkin. It is best to stew or steam frozen vegetables, then intermediate heat treatment loses its relevance.

Having decided how you want to prepare your vegetables, it is important not to discount the question of what to serve them with. In fact, in all cases, vegetables - whether they are cooked in a slow cooker, baked in the oven, or steamed from frozen - require a sauce. The exception is if it was already used in the process of preparing vegetables. Another accompaniment that should be provided in advance is bread. Ideally, it should be multigrain whole grain bread or bread made from finely ground flour. These types of breads are perfect for vegetable dishes.

Beets are an easily accessible and very healthy vegetable that has one valuable quality - it retains its beneficial properties after heat treatment. These are vitamins B, PP, betaine. Boiled beets also contain iron and copper, along with fresh beets, and these trace elements activate hematopoiesis. All this makes beets a very worthy object for canning and preparing for the winter. What’s also interesting is that this vegetable is used to make an unusually tasty marinade that will greatly decorate and enliven your table in the cold winter. So, how to make beet marinade? We present to your attention simple recipes.

Beetroot marinade recipe No. 1

1. young beets - 1.5 kilograms;
2. granulated sugar - 2 cups;
3. 9% vinegar – 2 cups;
4. salt.

How to prepare marinade from young beets?

1. To prepare this beet marinade, wash small young beets, remove the tops, leaving small tails. Boil two liters of water with vinegar and granulated sugar in a saucepan, heat until the sugar dissolves. Add the beets and cook covered over low heat for about an hour.
2. Use a slotted spoon to place the beets on a plate and let them cool, then remove the peels. Cut larger beets lengthwise into 3-4 pieces, leaving the tails. Pickle small beets whole. Strain the beetroot marinade and boil. Place the peeled beets in sterilized jars, fill with marinade, close and place in the refrigerator for storage.

Beetroot marinade recipe No. 2

In order to prepare beet marinade, you will need:

1. beets – 1 kilogram;
2. granulated sugar - 1/2 tbsp. spoons;
3. salt - 1 teaspoon;
4. 6% vinegar – 150 milliliters;
5. water - 1/2 cup;
6. black pepper (peas), cinnamon, cloves;
7. Bay leaf.

How to make beet marinade?

1. Wash the beets without peeling them, place them in a container with cold water, then heat to a boil and cook over low heat until fully cooked. Do not add salt to the beets for the marinade during cooking; they will cook longer in salted water. Cool the finished beets, peel them and cut into thin strips. Next, place in sterilized jars.
2. Then, to prepare the beetroot marinade, boil the water for the marinade, add black peppercorns, salt, cinnamon, cloves, sugar and bay leaf to the boiling water. Cook until the granulated sugar and salt are completely dissolved, then add the vinegar. Pour boiling marinade over the prepared beets, seal the jars tightly, cool (store in the refrigerator). Use these beets as a side dish or for preparing borscht and salads.

Beets are a very healthy root vegetable containing a large amount of antioxidants, B vitamins, as well as useful minerals and trace elements such as magnesium, iodine, calcium, iron and potassium. Its distinctive feature is that during heat treatment it loses much less nutrients than other root vegetables.

Since time immemorial, beets have been very popular in Rus' and there are many Russian dishes in which they are the main ingredient. Along with borscht, beetroot soup and beetroot vinaigrettes, a delicious marinade is prepared, which can be served as a separate snack or used in the preparation of salads and borscht. The marinade is especially tasty when prepared in large containers, since in this case the beets are better soaked in vinegar and seasonings. This is why many people praise the taste of pickled beets served in canteens.

Recipe for delicious beetroot marinade “like in a cafeteria”

For 1 kg of beets you will need the following.

Ingredients:

• 1 tsp. salt;
• 150 ml vinegar (table vinegar, 6%);
• 0.5 tbsp. water;
• 0.5 tbsp. l. Sahara;
• 5-6 pcs. peppercorns;
• 4-5 pcs. carnations;
• a little cinnamon;
• 1-2 bay leaves.

Preparation:

1. The beets are thoroughly washed and filled with cold water so that it covers all the tubers completely. Bring the water to a boil and cook the beets until tender (i.e., to the point where a fork or knife fits freely into its pulp) over low heat.
2. The cooked beets are cooled and peeled. Peeled root vegetables are cut into small strips.
3. Sterilize the jars in which the marinade is going to be stored. Place the chopped beets in containers.
4. Boil water in an amount equal to half the volume of one jar multiplied by their number. Black peppercorns, cloves, cinnamon, sugar, salt and bay leaf are added to the boiling liquid. When the sugar and salt dissolve, pour vinegar into boiling water and remove the marinade from the heat. Immediately pour the marinade over the beets in the jars and seal them with lids.
5. Allow the jars of marinade to cool for 3-4 hours and place them in the refrigerator for storage.
6. This marinade can be consumed 10-15 days after preparation.

Despite all its beneficial properties, beets, and even more so beet marinade, are not recommended for use by people suffering from kidney disease, in particular urolithiasis, due to the high content of oxalic acid in it.

Beetroot is one of the most accessible vegetables in our latitudes, which is also rich in amino acids, has a healing effect and is a natural antioxidant. A storehouse of vitamins, it has rightfully won a significant place in our diet. Beets keep well all year round. Delicious and vitamin-rich dishes are prepared from it. And if you make pickled beets for the winter, then this is an excellent winter salad that will diversify your table.

Pickled beets for the winter turn out delicious if you use only a dense product, uniformly colored, without white rings on the cut.

Sterilize jars in a way convenient for you: on the stove, in the oven or in the microwave. Workpieces should be stored in a dark, cool place, protected from sunlight. Then the pickled beets prepared for the winter will not lose their beautiful bright burgundy color.

Also, the vegetable may change color during storage if there is not enough marinade for pouring and it does not completely cover the beets.

Pickled beets for the winter, prepared without sterilization

The simplest recipe. Beets prepared without sterilization do not need to be twisted - they can be kept in the refrigerator under a plastic cover.

• beet;
• table vinegar - 50 g;

Marinade:

• water - one glass;
• sugar - one tbsp. spoon;
• salt - half a spoon;
• black and allspice - several pieces;
• cloves - three pcs.;
• Bay leaf.

Boil the beets until fully cooked; you can bake them in the oven. Let's start the marinade: mix all the ingredients, cook the filling for several minutes and cool.

Chop the peeled beets into cubes and transfer them to prepared jars. Then add vinegar to each jar, one spoon at a time.

Pour marinade over vegetables. And finally, we tightly screw the jars and place them with the neck down. Wrap them in something warm and leave them for the day.

Whole pickled beets

A universal recipe that allows you to store it whole. Having opened such a preparation in winter, you can prepare any dishes.

For a 1.5 liter jar:

• several small beets;
• black peppercorns - 5 pcs.;
• bay leaf - 1 pc.;
• water - 1 l;
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• vinegar 9% - 2 tbsp. spoons.

Boil or bake the beets until tender. Cool it and clean it.

Read also: Strawberry jam - 7 recipes for the winter

We sterilize the jars and put pepper and bay leaf in them. Place the beets, slightly short of the hangers.

Let's start the marinade: mix all the indicated ingredients, put the mixture on the stove, wait until it boils, and cook for another 2 minutes. After this, pour the resulting filling into jars. It should reach the neck, but not reach the edges.

We set the jars, covered with lids, to sterilize for 25 minutes. We screw them tightly and place them with the neck down. We cover them with a blanket or a blanket and leave them for one day.

Beetroot for borscht

This preparation is not only a classic dressing. It is an independent dish from which, for example, you can make delicious diet sandwiches.

• large fresh beets;
• allspice – 6-9 pcs.;
• dried cloves – 5-7 pcs.;
• bay leaf – 3-4 pcs.

Marinade:

• sugar – 40 g;
• water – 1 l;
• coarse table salt – 40 g;
• apple cider vinegar 9% – 60 ml.

Boil or bake the beets until done. Cool it, peel it and grate it. Transfer grated vegetables into sterile jars and add spices.

Pour salt and sugar into the water, put it on the fire and wait for it to boil. Remove the mixture from the heat and add vinegar.

Pour the prepared marinade into jars. We seal the jars hermetically and place them upside down.

Recipe with citric acid

If vinegar seems like an undesirable addition to you, try beets with citric acid. Healthy recipe!

• beets - 2 kilograms.

Marinade:

• water -1 l;
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• citric acid - 1.5 teaspoons.

Boil or bake the beets until tender. Add salt and sugar to the water and place it on the stove. After the water boils, add citric acid to the filling.

We process jars with lids.

Let's move on to the beets: peel and chop them into cubes. Fill the jars tightly with vegetables, placing them up to their hangers. Pour the marinade over the beets.

Let the jars, covered with lids, sterilize for 10-12 minutes. Tighten the jars and place them bottom up. Cover them with towels and leave them to cool at ambient temperature.

Beetroot with garlic

"Some people like it hot." Then a savory snack for them

• beets – 1 kg;
• garlic – 5 cloves;
• vegetable oil – 1 cup;
• sugar – 3 teaspoons;
• vinegar 9% - 3 tbsp. spoons.

Boil or bake the beets until fully cooked. We clean it and cut it into strips. Finely chop the garlic and add it to the beets. Grating garlic is not recommended.

Read also: Dressing for borscht for the winter - 6 recipes

Add sugar to the beets and mix lightly. Leave the vegetables for a couple of minutes so that the beets release their juice. Sterilize the jars and boil the lids. Pour vinegar into the beets and mix thoroughly. Bring to a boil, pour it into the vegetable mixture, leave to cool for 5 minutes.

Transfer the vegetable mixture into sterile jars. We close them hermetically and place them with the neck down. Wrap the jars in a towel and leave until cool. Now the finished beets can be taken to a dark, cold room.

Preparing beets for vinaigrette

You'll enjoy pickling beets for a vinaigrette and storing them in jars. It's comfortable. And the preparation perfectly preserves the taste, color, and vitamins.

• beets – 2 kg.

Marinade:

• water – 2 l;
• salt – 2 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• black peppercorns – 5 pcs.;
• allspice – 5 pcs.;
• mustard seeds – 5 pcs.;
• cloves – 5 pcs.;
• vinegar - 1 tbsp. spoon.