Beetroot is an indispensable ingredient in some recipes. It is impossible to prepare a red borsch or a salad without beets. But on these, perhaps, the most common dishes with beets, its application does not end. From this vegetable prepare beetroot, add it to various salads or snacks. One of these snacks, which is good not only in itself, but also perfect for use in other dishes, is pickled raw beet.
Marinated beets for the winter
Beets can be marinated and eaten at once, or stored in the refrigerator for a while, and you can stock up on it for the winter, so that in the cold you can enjoy this useful snack.
Ingredients:
- beets - 500 g;
- onions - 1 pc.
For marinade:
- water 350 ml;
- vinegar 6% - 150 ml;
- salt - 1 teaspoon;
- sugar - 5 tbsp. spoons;
- bay leaf - 1 piece;
- Jamaican pepper - 2 peas;
- black pepper - 5 peas.
Preparation
Beetroot is better to choose the same, small size. Wash it, boil it until it is ready, allow it to cool, remove the skin and cut into cubes. Onion, too, cleanse, wash and cut into rings. Put beets and onion rings in clean jars.
Now prepare the marinade. To do this, mix in a saucepan of water and vinegar, to which add bay leaf, Jamaican and black pepper, salt and sugar. All this mix well, bring to a boil and remove from heat.
When the marinade has cooled, pour the cans with beets and onions and cover with a plastic lid. Send the banks to the refrigerator for at least 24 hours. Ready pickled beets with onions should be stored in a cool place.
Marinated beetroot - recipe
If you do not plan to pickle beets for the winter, but want to quickly cook an unusual and useful snack, then the next recipe is just for you.
Ingredients:
- beets - 3 kg;
- vinegar - 0,5 items;
- sunflower oil - 1 item;
- garlic, coriander - to taste;
- water - 2 items;
- black peppercorns, salt, sugar.
Preparation
Beets, preferably one size, thoroughly rinse and boil together with the skin. While she is brewing, pour water, vinegar into the pan, add sunflower oil and peas of black pepper (about 4-5 pieces) to them, put on fire and simmer for 7 minutes. Cut the garlic and cilantro finely and after 7 minutes have expired, add them to water with vinegar, season with salt and sugar. Allow the marinade to simmer for about 5 minutes, then turn off the heat, cover tightly and leave to infuse.
Cooked beets peeled, rinse under cold water and cut as you like: rings, dices, etc. Cut the beetroot in a pan, pour the prepared marinade and leave for several hours. After a couple of hours your beet is ready, you can try.
Marinated beets in Korean
If you are willing to spend a little more time preparing, and in return receive an excellent homemade snack, we will tell you how to cook marinated beets in Korean.
Ingredients:
- beet young - 1 kg;
- garlic - 1 head;
- red ground pepper - 1-2 tsp.
- coriander ground - 2 tsp;
- vinegar 9% - 3 tbsp. spoons;
- vegetable oil - 1 item;
- salt and sugar to taste.
Preparation
Beetroot must be washed, peeled and grated for Korean carrots or chopped with a knife so that a thin straw is obtained.
Then pour in the vinegar, but carefully, so as not to overdo it, you can dilute it with a little warm water. Again, everything is well mixed. Vegetable oil is heated until we smoke and fill it with beetroot. Do not be afraid that it will change the color, but the oil will hiss and splatter. Again, stir everything, let it cool to room temperature, close tightly with a lid and set it in the refrigerator for about 6 hours. After this time, your beets are ready.