Classic pickled beets

Category: Cold meals and snacks
Classic pickled beets

Ingredients

Small raw burgundy beets 1 kg
Bulb onions 2 pcs. large
Vinegar 6% 300 ml
Salt 20 g (2 tsp)
Sugar 250 g (10 tbsp. L)
Bay leaf 2-4 pcs.
Peppercorns 20 pcs.
Water 0,5 l

Cooking method

  • Cook small beets in acidified boiling water for 15-20 minutes, drain, cover with cold water, leave for half an hour, peel, cut into quarters.
  • Cut the onion into rings or half rings.
  • Stir the beets and onions.
  • Add salt, sugar, bay leaf and pepper to the water, boil, pour vinegar (I use grape vinegar), quickly boil again and leave to cool.
  • Pour the beets, keep in the refrigerator for a day - ready.

The dish is designed for

1.25 kg

Time for preparing:

15 minutes

Note

One of dad's recipes.
He was such a "golden master"; Imagine, every screwdriver and every hammer had a loop for hanging the tool on a nail in the wall of the barn. For some reason he called the barn a monkey.
And messing around in the garden - how much he loved. Everything grew in his Far North, including strawberries. A little, not large, but ripening to please us.
When dad dug up beets in late autumn, he laid all the root vegetables with a diameter of less than 10 cm separately, and then boiled them and pickled them, cutting them into quarters. This young beet is extremely tasty, sweet, boils very quickly and after a "cold bath" pops out of its skin like a cherry pit. Just don't have a bleedato have a tail and a top so that everything tasty does not "go" into the water; just wash with a brush. Dad had several recipes for pickling beets, I wrote them all down for myselfala. Try it; simple but delicious.

Yes, I forgot to write right away!
This beet was eaten very quickly! And when it was over, dad boiled another portion, of the next caliber, and spread it into the same marinade, with onions, of course. Sometimes withaboutI added a little sugar. And again - ready in a day.

Trishka
TATbRHA, Tanyusha, thanks for the recipe and the story, I took it to!
Wherever one can get such beets, maybe to the market, to grandmothers ...
Masinen
TATbRHA, that's what I love!
IrinaS111
TATbRHA, Tatyana, what if the beets are not small? Or is it important?
kirch
And I love beets in any form. I'll cook it like that. Thanks for the recipe
TATbRHA
IrinaS111, it doesn't matter, of course. You will have to cook larger beets longer; she's not as sweet as young. But it will also be delicious.
Deva
Tatyana. How much acid to pour for cooking beets. And why
TATbRHA
Acids - a few drops. Vinegar, a few grains of citric acid, lemon juice. So that the beets do not change color, but remain bright beetroot!
OlgaGera
Nice!
While bookmarking, the beets are over ...
Tatyana, thanks for the recipe, I really love this
lidmila
TATbRHA, and this recipe is for long storage, or several days in the refrigerator? Can I roll it up? Thanks for the recipe, for the answer.
Manatee
TATbRHA, thank you very much! I understood with my mind and felt with my heart that beets can and should be pickled. I looked for recipes on the net, but somehow they did not inspire me. Once I decided to experiment with balsamic vinegar myself - I threw it away ... Although it seems to me that beets with balsamic should be in harmony. But I poured and poured everything from the bulldozer, "offal" and it turned out. And here is your recipe, and even with proportions! Tomorrow I'll marinate, just buy beets. Thank you!
nika-nik @
Quote: lidmila
TATbRHA, is this recipe for long storage, or several days in the refrigerator? Can I roll it up? Thanks for the recipe, for the answer.
I was very interested in the recipe. I subscribe to the question.
TATbRHA
Stored in the refrigerator for at least 10 days: beets are a natural antioxidant and preservative. You can also roll up pickled beets, and according to this recipe, but I will post it somehow differently. Although - after all, it is on sale all year round, I made it fresh - ate it - I also did it ... it prepares quickly.
Quote: Manatee
"shit" and it turned out

lidmila
TATbRHA, thanks, waiting for the next beetroot recipe. Will he be in this thread?
TATbRHA
I haven't thought about the place yet, you will certainly see.
Chuchundrus
Tatiana, thank you for the delicious way of cooking beets. Today, with great pleasure, I took a sample. I think I will repeat it often.
here is the evidence
Classic pickled beets
TATbRHA
Good. Chuchundrus - clever girl!
Albina
TATbRHA, an interesting recipe. Need to try. So I'll buy smaller beets and make them.
Laslovna
Thanks for the recipe, I liked it very much! On the days of fasting, the husband eats such beets with pleasure.
Classic pickled beets
TATbRHA
Oh, Laslovna, the most difficult thing is to please my husband (mine, for example) ...
To your health.
IP
Thanks for the recipe! I'll cook it tomorrow!

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