Pickled Beets Recipe


Pickled beets are very easy to make in the refrigerator and will last up to 6 weeks, so you can always have a few for a healthy side meal, salad or snack !

Do you remember the wonderful pickled beets your grandmother used to make? Well now you can make it too !

The varieties of pickled beets in the refrigerator are slightly different from the official canning recipes, as you have to sterilize the jars, treat them in a boiling water bath, and store them at room temperature. For these things, you can simply roast the beets, slice them, prepare the brine, and sauté them over the vegetables, then store them in the refrigerator.

Although this pickled beetroot recipe doesn’t have the long-term storage space like the previous one, it lasts up to 6 weeks, and because it’s easy to prepare, you can make another batch quickly!

Once you prepare the Roasted Beetroot recipe, making this practical pickled beetroot becomes easy !

* Ingredients :

° 10 pounds garden beet
° 7 cups of white vinegar
° 1 tablespoon coarse salt
° 3 cups and a quarter of sugar
° 3 cups and a quarter of water
+Ingredients that should be placed in the lumbar bag:
° 1 cinnamon stick
° 1 teaspoon coriander
° 15 cloves
° 1/2 teaspoon coarse pepper

* Preparation :

1. Brush and wash the beets well.
2. In a large saucepan, put the beets and cover with water
With them.
3. Bring the water to a boil, then lower it
Heat and simmer. The beets are ready when
Poked by hand.
4. Cutting beets To cubes or slices as wanted .
5. In another bowl, put water, sugar, and vinegar
salt. Stir well
6. Adding spice bag, & Briing to a boil.
7. Let it simmer for 5 minutes, then turn off the heat and leave it
Soak for 20 minutes.
8. Removing spice bag also adding beets
9. Simmer again & simmer for 7 min .
10. That’s it, now pour the beets into your Mason bowls
Leave an area of ​​about one inch.
11. Add the marinade, until it reaches about 1/2 inch of space
12. Seal Mason jars by boiling, immersion, pour
About 31 minutes.

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