How to ferment beets at home raw food diet. Quick pickled beets

Beetroot Beetroot is a vegetable containing large number sugar, red-raspberry color due to the content of dyes - betaines. Carbohydrates are contained in beets in the form of sucrose and pectins. To prevent beets from losing their beautiful color, they need to be boiled in their peels with the addition of

Pickled beets For pickling, take dark burgundy beets without white rings in the cut. Wash young fresh beets thoroughly in cold water, cut off the roots and leaves, peel them, cut into circles, plates or cubes, and small fruits(up to 40 mm in diameter)

Pickled beets Number of servings – 10 1 kg beets 2 tbsp. l. salt 2–4 leaves of white cabbage 1 pc. hot pepper 2 g cumin 10 g dill Preparation 25 min. Preparation: 2-3 days 1. Wash, peel and finely chop the beets. Place cabbage at the bottom of the jar

Beets It is well known that beets promote relaxation. It helps with poor hematopoiesis, promotes weight loss, and is useful for high blood pressure. Beetroot juice is very useful. It helps strengthen blood vessels, reduce blood pressure and

Good, good for everyone - truly ruby, with a ringing sourness, slightly crispy. Everyone succeeds in this pickled beets - best recipes for the winter and more: instant cooking, with spices, garlic, as a dressing for borscht.

Tips and secrets: to make beets crispy, how to maintain a true ruby ​​color, how to prepare the perfect brine - tricks of chefs, tricks of wise housewives.

Pickled beets: the same recipe

You can prepare it in different ways: you can ferment it whole or in slices - slices or thin petals. A good preparation for borscht is rubbed with narrow ribbons, giving the borscht a ruby ​​color and piercing sourness; it is indispensable for the winter, during Lent and for the winter table.

Quick pickled beets

Prepares from 3 days to 5-7 days. Magic appetizer, salad ingredient. We will ferment it with herbs and spices, with garlic.

Ingredients:

• Beetroot 1 kg;
• Garlic 1-2 heads;
• Water 500-600 ml;
• Dill (seeds) pinch (up to 1 tsp) or caraway seeds;
• Bay leaf 2-3 pcs.;
• Salt 1 tbsp. with a slide.

1. Boil the beets until half cooked: they should be moderately soft, but remain crispy.

Trick #1. When preparing, do not trim the tails - they will release a lot of juice.

2. Separate point: cool. Place in cold running water or ice water to cool quickly. For what? Beetroot will preserve bright taste, will not give an unpleasant taste of steamed beets, a grainy, fragile consistency, and juiciness.

Pickled beets: a quick recipe.

Trick #2. Do you want to quickly and beautifully peel beets without making any cuts? Quickly remove from boiling water and plunge into cold water, better flow-through. That's it: the skin can be easily removed without damaging the surface of the beets.

3. Prepare brine for ripening: boil water, dissolve salt, cool.

4. Cut into thin slices - rings or petals. When slicing with a vegetable slicer or cheese knife, you can get nice slices with a wavy surface. The thickness of each is no more than 1 cm.

5. Place spices on the bottom of sterilized jars, place the beets tightly, arranging with garlic cloves and bay leaves.

Trick No. 3 Bay leaf in excess will give bitterness, its aroma will dominate - it will “overwhelm” the subtle aroma of pickled beets. On liter jar 1-2 pieces are enough.

6. Pour cool brine, tie a thin cloth on top - cotton or regular gauze.

Trick No. 4 How to ferment beets correctly? Leave at room temperature for 3 days, then put in the refrigerator for 5-7 days. Or 10-14: ripening time depends on the size of the slices and the density of the beets themselves.

How long can you store pickled beets? In the refrigerator, cold cellar for a month or more. It is important to check the brine: it may develop a white coating - this means that, alas, the expiration date has expired.

Whole pickled beets for the winter

Cooking with a twist is not easy, but not difficult either. The trick is that it needs to be baked before ripening. For what? Yes special taste, will retain juiciness and rare aroma. You don’t have to do much conjuring – it’s even easier than boiling it before fermenting.

Whole pickled beets for almost the winter: a delicious, correct recipe.

• Beetroot 2 kg;
• Salt 1-1.2 l;
• Water 2 tbsp. with a slide.

1. Wrap neat small beets in two layers of cooking foil. No foil - take a cooking sleeve. Bake at no more than 160-170 C for about 20-30 minutes, turning - not until done. The elastic density must be maintained: the vegetables should not be soft.

2. Cool - without water: you can simply put it in a cold place.

3. Remove the skin. If the specimens are large, divide them in two.

4. Brine: immerse salt in boiling water, mix, cool.

5. Pour beets placed in jars, leaving 1 cm to the “shoulders”. For what? When the product is fermented, foam forms, which can rise and flow down the edges.

6. Cover the jars loosely with lids - nylon, tin, or better yet, tie them with gauze or thin cloth. Leave in a warm place for 3 days, then put in the refrigerator until ready.

I'm ready fermented whole The beets will be ready in 7-10 days, depending on the size. And you don’t have to think about the options for use: in a salad, on a sandwich, on pizza. And - traditionally in borscht, beetroot soup, vinaigrette.

For borscht, it’s also a dressing

It is often called dressing, but this is a separate dish - good snack, appropriate with any sauce in a salad or without it - on a sandwich, in borscht, in solyanka, in stew, as a side dish for meat and fish - there are a lot of options. During the days of winter Lent, the dish will be a godsend - it is at this time in Rus' traditional recipe helped out housewives with a very modest set of products.

Pickled beets as a dressing for borscht: a proven recipe.

It is extremely easy to prepare and much faster than previous options. Spice lovers can include spices from cilantro to bitters in the recipe, allspice, fragrant coriander.

Ingredients:

• Beetroot 1 kg;
• Water 600 ml;
• Salt 3 tbsp.
• Spices ( bay leaf, peppercorns, cumin) to taste.

1. Boil the vegetables, as in the recipes above, until half cooked. You can also bake it to the same consistency.
2. Cool, peel, chop into large strips.

Trick #5. Grate only completely cooled beets, otherwise the ribbons will turn into mush and lose their shape.

This also applies to chopped strips: slices, small pieces, cubes must be strong and keep their shape.

3. Pour brine over tightly packed slices. The liquid level should rise above the layer, but not reach the neck.

4. Leave in a warm place: three days for the “warm” period of ripening, 3-5 for the “cold” period in the refrigerator or cellar.

Store in the refrigerator, in the cellar for 1-2 weeks and up to 2-3 weeks.

Lithuanian for winter

You shouldn’t immediately ferment beets for the winter - you can prepare a jar or two of this yummy once a month, for your health and soul.

Soak in warm water 2-3 hours, peel, cut into petals or slices. Place in larger jars – 2-3 liters in volume. At the bottom - finely crumbled black bread. This will be a starter that stimulates acidification as a result of yeast fermentation.

To this classic recipe For whole pickled beets, you can add a bay leaf and a few cloves of garlic.

Pour in brine at the rate of 35-40 g per 1 liter of water. Place the jars in a warm place for 10-14 days, covering them with a thin towel or gauze. After a week, foam forms and is removed.

By this time, the liquid will turn into that same kvass, famous for its benefits - it relieves intoxication - it “cleanses” the body, and is very good for the immune system. Beetroot is used for various dishes– for borscht, salads. Kvass - bottled, stored in the cold - although valuable product beam i Do not store it for a long time, but use it for its intended purpose - for blush on the cheeks, for good health.

And for dessert - great video: two ways to prepare pickled beets: raw and boiled. One of them is for the winter - more precisely, for 1-2 months.

Under pressure

The process is not much different from fermenting cucumbers - even the set of ingredients is similar: the concentration of brine is 2 incomplete tablespoons per 1 liter of water, and the spices are almost the same: garlic, bay leaf, allspice or black pepper. The only difference is that before fermenting, you have to boil or bake the beets.

To prepare brine – 50 g per 1 liter of water. Select small specimens, cut into cubes or in small pieces arbitrary shape, smaller ones - ferment whole.

Secret No. 3. Pour in completely cooled solution. Warm will cause cloudiness and the appearance of a sticky substance. The product does not sour in the usual sense - but the fermentation technology is violated.

Place in jars, fill with brine, set pressure. Keep warm for the first few days, removing the foam that forms during fermentation from the surface; the circle should be washed salty brine to avoid mold growth.

The process will last 10-15 days. When finished, place the jars in the refrigerator, cold cellar, adding brine as necessary. Store for 1-2 months.

Step by step solution

1. Beets can be anything: dark red, pink, streaky, young, aged, there are no restrictions here. Beets need to be cleaned, suspicious and damaged areas trimmed, and chopped. You can cut the beets straight into strips, the same way you cut them for borscht, then more of them will fit into the jar, and they will ferment better. But it's easier for me to cut it in large pieces, which is what I do.

2. Place the beet pieces in a clean liter jar. We lay it down as it fits, try to lay it in as much as possible and there is no need to compact it yet. The only condition is that we do not lay it to the very top - so that it is completely covered with water and there is still a little room left for fermentation.

3. Fill the beets with water. I pour it slightly warm boiled water, but it can be unboiled water after a filter or even from the tap, if you are sure of its quality. If you add very cold water, it will slightly slow down the fermentation, which is undesirable for us.

4. The water should completely cover the beet pieces, but there should be a little space left in the jar.

5. Cover the jar with gauze (just to protect it from dust) and, THIS IMPORTANT, put it in a warm place to ferment. If it’s summer, then any place will be warm, but if we ferment our beets in winter, then we need to choose a really warm place: next to the stove, with a radiator, etc. I put the jar under the radiator, but I have a heated floor, and choose a really warm place in your home.

6. After about a day, you will see signs of fermentation, which means the process has gone in the right direction.

7. If you see a picture that looks like mold, don’t be alarmed, just remove it with a spoon and let it wander further.

8. This kind of foam is evidence that everything is going as it should. I usually don't get any more foam. You can remove it with a spoon, but it is not necessary.

9. The beets can now be moved to a place more convenient for you, but not in the cold, of course.

10. After 2-3, sometimes 4 days, you will notice that the fermentation has subsided, which means our pickled beets are ready.

11. Take from the jar as much beets as you need for the borscht and use it as usual.

12. Cover the remaining beets with a plastic lid and place them in the refrigerator, just in case - on a saucer so as not to stain the shelf in the refrigerator. The stock we have made will be enough for a few more borscht. When the beets in the jar begin to come to an end, leave a few pieces for the starter, cut up fresh beets, put them in the jar, fill them with cold water and leave them for fermentation for a day. In the future, it will be much faster and easier; you no longer have to look for the warmest place for the jar.

These are very easy beetroot recipes and very healthy and tasty. Beets can be very piquant and refreshing, so learning how to make winter preparations, drinks and starters from them is necessary for every housewife. Beets increase immunity and saturate the body with vitamins, vitality and energy.

Pickled beets

Perhaps this is one of the oldest ways of preparing vegetables.

Previously, almost everything was fermented in Rus' - cabbage, cucumbers, tomatoes, apples and watermelons. Nowadays, few people know that it was customary for our ancestors to season borscht with pickled beets, and not with fresh ones, as now. These days, rarely does anyone ferment beets. It's a pity, because pickled beets are delicious and useful product, it can be used to prepare salads, vinaigrettes, appetizers and borscht.

How to ferment beets

Best suited for fermentation late varieties containing maximum quantity Sahara. Rinse the beets thoroughly. If you plan to ferment it in a large container, then you can leave the beets whole and cut large root vegetables in half. And if you decide to make it in glass jars, then you need to peel the beets and cut them so that they fit through the neck. If desired, you can cut into circles or cubes - it all depends on the idea for future dishes.

You need to lay it down for fermentation as tightly as possible; you don’t need to add any herbs or spices. Pour brine over the beets so that the liquid covers the fruits by 4-6 cm. Press down with pressure so that the fruits do not float and place in a warm room for 8-10-13 days (depending on the temperature). For brine you need to take 400-500 g of salt per 10 liters of water.

As a rule, the brine consumption will be approximately 50% of the weight of the stacked beets. During the days of fermentation, foam forms, which must be removed (excess brine will leak out - this must also be provided for by placing trays or plates under the jars). When fermentation is over, the beets can be taken out into the cold.

But you need to remember that even in the cold the fermentation process will continue, albeit more slowly, so once every 2-3 weeks you will need to look through the containers, if necessary, skim off the foam and wash out the oppression from the mucus that has formed during this time. If it is not possible to store pickled beets in a cold room, after fermentation is complete, you can sterilize the jars in hot water. Sterilization time for jars with a capacity of 0.5 liters is 40 minutes, for jars with a capacity of 1 liter - 50 minutes.

Beet kvass

Beet kvass is a wonderful refreshing drink. It is prepared from pickled beet brine. Gourmet advice: dilute the brine with water in a 1:1 ratio, add 50 g of sugar per 1 liter and leave for up to 3 days. The result is an invigorating and tasty kvass.

Beetroot at long-term storage sometimes it becomes lethargic, loses its properties and nutrients.

To avoid this and keep the beets fresh and crispy, cut them into strips, put them in a jar and fill them with water. Leave it to stand at room temperature for 2-3 days, let it “ferment”, then put it in the refrigerator or on the balcony. That's it, the beets are ready! Place it in borscht along with potatoes, and beet kvass is great for cooking homemade horseradish! 10 min.

Recipe for Beet Yeast Kvass

The drink is prepared within 3 days.

Beetroot - 350 g

Sugar - 5 tablespoons

Yeast - on the tip of a knife

Rye bread - small piece

Grate the beets on a coarse grater, add sugar, yeast diluted in a small amount of water and a crust of rye bread.

Pour in warm boiled (or bottled) water and place in a warm place for fermentation, stirring the rising mass and foam from time to time.

The fermentation process takes approximately 2.5 days. When it stops and the beets settle to the bottom, you need to strain the kvass, squeeze out the grounds (it can serve as a starter for the next portions and is perfectly stored in the refrigerator in a closed container). glass jar more than six months).

Pour the kvass into a jar (bottle) with a lid and keep it in the refrigerator for a day - during this time fermentation will be completed and the taste of the mash will disappear. The drink turns out to be invigorating and tasty; it is good to drink it with a little salt. It is recommended as a remedy that is an excellent hangover remedy) And for beetroot lovers - just right!

Pickled beets, prepared for future use, become less tough and have a sweet and sour taste.

The brine after its preparation is used for borscht and okroshka as kvass. It is best to use dark red root vegetables, medium to small in size.

The beets should be washed thoroughly and the skin should be peeled. Small ones, up to three centimeters in diameter, can be fermented whole, larger ones can be cut into pieces. Peeled beets should not be kept in the air; it is better to immediately put them in water, rinse them and place them in a barrel or other container for fermentation.

Fill with brine:

1 liter of water

Place a circle on top and a weight on it. The brine should protrude 10 cm above the surface of the mug. The barrel should be covered with a thick cloth to prevent dust and dirt from getting into it.

When fermenting beets, foam and mold will appear. They should be removed.

The fermentation process lasts 10-15 days at a temperature of 20 degrees. The beets will become paler and softer, and the brine will acquire a dark red color and a sweet and sour taste.

It should be stored in the cellar or in the refrigerator at a temperature of 0-5 degrees.

Light quick salad

Salad from sauerkraut and beets

The main ingredients in this salad are beets and sauerkraut. Unusual combination, but I will say, very successful.

It cooks very quickly - literally in ten minutes. True, if you don’t count the time required to cook the beets. Ingredients: 500 gr. sauerkraut; 1 beet; 1 sour apple; 1 red onion; sunflower oil.

Boil the beets, three coarse grater. Peel the apple and also three. Cut the onion into half rings or quarters. Mix all ingredients and season with oil.

BEET SALAD WITH GREEN TOMATOES

What you will need:

• green tomatoes – 3 kg,
• beets – 1.5 kg,
• carrots – 1 kg
• onion – 1 kg,
• 9% vinegar – 100 g,
• sugar – 250 g,
• salt – 50 g,
• vegetable oil – 0.5 l,
• grater,
• banks.