The pickled beets made for the winter are the real find for the hostess, it is possible to do classical gas station for borsches of it, cold summer soups, to add to vinaigrettes and salads and also to use as snack. Beet — vegetable special since contains a set of useful substances which don't collapse at culinary processing and influence of temperatures.
Classical pickled beets
It is required to you:
- 500 g of beet; - onions — 1 piece;
- 150 ml of vinegar (6%);-1 tsps of salt; - 5 tablespoons of sugar; - bay leaf; - pepper (peas) — 7-8 pieces; - 300 ml of water (for marinade). Select beet of the average size, wash, then boil until ready and leave for some time that it cooled down. Clean from a beet skin and cut in small cubes. Prepare onions: clean and cut rings or half rings depending on the size. Onions and beet need to be laid out in banks.
Meanwhile be engaged in preparation of marinade for beet. In a small pan connect water and vinegar, and then add bay leaf, salt and sugar. Mix ingredients of marinade and on small fire bring to the boil. Leave marinade to cool down in the natural way. Fill in banks with the cooled-down marinade and close polyethylene covers. Surely the first day you keep banks with pickled beets in the fridge, and then you can store in any cool place.
Instant pickled beets
If you aren't going to prepare beet for the winter, and you want to make pickled beets as snack, then use the following recipe. It is required to you: - 3 kg of beet; - garlic — 1 piece; - cilantro — 1 bunch; - 0.5 cups of vinegar; - 1 cups of sunflower oil; - black pepper (peas), salt, sugar — to taste; - 3 l of water. Wash out beet and crude boil. Prepare marinade: in a pan connect water, vinegar, sunflower oil and several peas of a black pepper, bring to the boil. Add shabby garlic and small chopped cilantro to marinade to a pan, season with sugar and salt to taste. Take marinade on fire even minutes 5, then leave to cool down and infuse. Peel beet and cut in cubes, straws or rings. Put beet in a pan and fill in with marinade, leave for 2-3 hours. Pickled beets are ready, it can be used for salads and borsches.
Pickled beets in Korean
Beet in Korean will become the great home-made snack having unique taste. It is required to you: - 1 kg of beet; - garlic - 1 piece; - 100 ml of vegetable oil; - 3 tablespoons of vinegar (9%);-2 tsps of chili powder; - 2 tsps of a ground coriander; - salt, sugar — to taste. Preparation of pickled beets according to this recipe takes a lot of time. Wash out young beet, clean and rub on a special grater for the Korean carrots. Also beet can be chopped a knife that the thin straws turned out. Peel garlic and miss via the garlic press. The coriander needs to be crushed in a mortar. Connect beet, garlic and a coriander and mix, add a little sugar to your taste. In beet pour in vinegar which can be diluted with warm boiled water. Mix once again. Further pour in vegetable oil that it filled in all vegetables in beet. In interaction of oil and vinegar beet often changes taste, and oil can splash. Mix and leave to cool down at the room temperature, and then place in the fridge for 6 hours.