Pickled beets: 12 recipes

Everyone knows that there is sauerkraut, and it is a delicious preparation for any table. But few have tried pickled beets, which taste just as good as the usual classic recipe with cabbage. For the winter, pickled beets can replace many snacks on the holiday table, and lunch with such a dressing turns out delicious.

Pickled beets: benefits and harms

Pickled beets have all the beneficial properties of a raw root vegetable. It is useful to eat for hypertension, since the product lowers blood pressure. Pickled beets are beneficial because they produce enzymes that help normalize digestion. A vegetable can only show its negative qualities if it is exhibited immoderately. If you drink a lot of brine or get carried away with eating pickled vegetables, this can lead to bloating and flatulence. Fermented preparations should not be consumed if the stomach has high acidity.

After fermentation, the maximum amount of useful substances is retained, including:

• citric and malic acids;
• vitamins B, C, as well as E and beta-carotene;

The root vegetable fights diseases, strengthens the immune system, and also resists scurvy. In addition, the root vegetable has low calorie content, which is very useful for those who are on a diet;

But you should not get carried away with root vegetables if you have chronic pancreatitis, cholecystitis, or duodenal ulcers.

How to ferment beets at home

In order to get an original and tasty recipe for pickled preparation, first of all, you need to select and prepare the ingredients. It is better to take a root vegetable of a small variety and a bright burgundy color. This way it will retain its color and give the desired shade to winter dishes, including borscht. To add a spicy aroma or pungent taste, the housewife selects ingredients and seasoning combinations to suit her taste. If you want a spicier dish, you should additionally add hot pepper and garlic.

If you are fermenting a root vegetable for the first time, you should choose a simple recipe with a small amount of ingredients.

If the recipe specifies salt, then you should use standard table salt and under no circumstances use iodized salt. This salt will give the product a bitter and unpleasant taste.

Classic recipe for pickled beets for the winter

For the classic recipe, you only need 1 kg of beets, as well as a liter of water and salt to taste. This is the minimum set of products that you will need for the simplest recipe for pickled preparation for the winter. This will give the preparation a standard taste and pleasant aroma, and borscht and other winter dishes will have a pleasant burgundy color.

The preparation algorithm is not difficult:

1. Cut the root vegetable.
2. Make a brine from water and salt.
3. Pour brine over the beets.
4. Place a heavy weight on top.
5. Leave for 2 weeks, constantly skimming off any foam and mold that has formed.

After two weeks, it is possible to put the jar in a cellar or other cool place to store the workpiece.

The easiest recipe for pickled beets

A standard fermentation recipe requires the following ingredients:

• root vegetable - 1 kg;
• salt - 2 tbsp. spoons;
• 700 ml water.

The cooking process is also simple:

1. Peel and cut the root vegetable into cubes. You can grate it on a coarse grater. The less the product is prepared and processed, the less time is needed for its preparation and marinating.
2. Transfer to jars.
3. Pour water into a saucepan and add salt, bring to a boil.
4. Pour in the beets and seal the containers; a nylon or screw cap is quite suitable for this.
5. After 10 days, you can take the first sample.

This is a classic, simplest recipe that will allow even inexperienced housewives to make a fermented product. The minimum set of products is quite acceptable and will not make cooking too expensive.

How to ferment beets for borscht at home

Pickled beets at home will give borscht an unforgettable taste and pleasant appearance. The ingredients for preparing such a dish are minimal and simple and every housewife has them:

• 1–2 small root vegetables, preferably oblong in shape;
• a third of a teaspoon of salt;
• 2 cloves of garlic;
• black peppercorns;
• water;
• Bay leaf.

Preparing the recipe is also not difficult:

1. Wash, peel and dry the beets.
2. Cut into thin and small circles. The smaller and thinner the beets are cut, the less time it will ferment.
3. All spices should be placed at the bottom of the fermentation container.
4. Place the beets tightly on top.
5. A third of a teaspoon of salt should be diluted in 100 ml of water.
6. Pour over the beets and add water so that it covers the root vegetable.
7. Place in a warm place, do not cover with a lid.
8. After a couple of days, foam will appear, it needs to be removed.
9. Everything will be ready in 10–14 days.

It is better to store such a preparation in a cool place, for example, in a cellar.

Recipe for pickling beets in Georgian style

For sourdough according to the Georgian recipe, you need a little more ingredients. This is beets, fermented for the winter according to the recipe, very tasty and unusual. Many housewives cook it with great pleasure:

• kilogram of root vegetables;
• 150 g celery and parsley roots;
• 100 g dill;
• 20 g garlic;
• a large spoon of salt;
• capsicum;
• bay leaf.

Step-by-step cooking algorithm:

1. The vegetable should be thoroughly washed and cooked.
2. After 10 minutes, cool directly in the broth and peel the root vegetable.
3. Using a nice contoured knife, cut the beets into slices.
4. Boil 2 cups of water, add salt, celery, parsley, garlic and boil for 2 minutes.
5. Cool the vegetables and broth separately.
6. Place the cooled and chopped vegetable in a container, add bay leaf and capsicum.
7. Pour the cooled broth over everything.
8. To ensure that the brine covers the beets completely, you should add boiled water.
9. The fermented preparation can be consumed within a few days.

This is a very tasty and unusual recipe that is easy to prepare.

How to make pickled beets with carrots

There is a recipe for making pickled root vegetables with the addition of carrots. It's both tasty and healthy. Ingredients for the recipe:

• 2 kg of root vegetables;
• half a kilo of onions;
• table salt - 50 g.

Step-by-step fermentation instructions:

1. Wash, peel and chop the vegetables.
2. Add salt to the container and stir.
3. Leave everything under pressure for 12 hours.
4. Drain off any juice that appears.
5. Separately, in a saucepan, cook the brine from 50 grams of salt and a liter of water.
6. Pour hot brine over the vegetables, put pressure on top, and put them in a cool place.

After a few days, the finished fermented dish can be tasted and added to various culinary masterpieces.

Beets pickled in jars with garlic and spices

To prepare a recipe with spices, you need the following set of products:

• kilogram of root vegetables;
• spoon of salt;
• head of garlic;
• 600 ml water;
• 1 PC. hot pepper;
• dill seeds - spoon;
• a teaspoon each of peppercorns and allspice;
• dill greens.

Step-by-step cooking recipe:

1. Wash the root crop and place in cold water.
2. Boil for an hour.
3. Cut into slices.
4. Pour all the necessary spices into a sterilized prepared jar.
5. Add chopped garlic and pepper.
6. Place the chopped beets alternately with dill seeds and garlic cloves.
7. Add table salt and remaining spices to the water.
8. Boil for 5 minutes.
9. Cool.
10. Pour the prepared brine over the beets in the jars.
11. Cover with a lid and put in the refrigerator.

The result is a fast and high-quality product with a unique taste and unforgettable aroma.

Instant pickled beets

For quick preparation you need a minimum of ingredients. This recipe requires no time or effort:

• half a kilo of beets;
• a tablespoon of salt.

Recipe:

1. Dissolve a spoonful of salt in a glass of water.
2. First, put the chopped beets in the jar and also mix them with salt.
3. Place under pressure so that the root vegetable releases its juice.
4. Pour brine into the jar almost to the very top.
5. Cover with a lid, shake and place in a warm place.

After a couple of days, the product is ready for use.

Pickled beets: recipe with hot pepper

This is another original recipe for making pickled beets. In this version, it is pre-boiled. The products you will need for pickling for the winter at home are:

• 2 kg beets;
• a teaspoon of peppercorns;
• head of garlic;
• red hot pepper pod;
• Bay leaf;
• vinegar;
• greenery.

Step-by-step cooking recipe:

1. Boil the beets until tender.
2. Cool and cut into slices.
3. Prepare a brine from water, salt, parsley, celery and add a spoonful of vinegar.
4. Boil for 5 minutes, then cool.
5. Place the beets and all the spices, including hot pepper, in a jar.
6. Pack tightly.
7. Pour in brine.
8. Place in a warm place for 3 days.

After three days, the spicy boiled beets are ready. Can be served.

Beets, pickled without salt: with caraway seeds and rye bread

This is an old recipe that has been known since ancient times. Our ancestors used it, and now many modern housewives enjoy cooking it. Products you will need:

• root vegetable 4 kg,
• cumin 80 g,
• rye bread 400 g.

It is recommended to prepare beets as follows:

Cut the beets into pieces and add to the cooking container. Sprinkle with cumin and leave in cold water.

Soak the bread in warm water and fill the jar with brine to the very edges. Place oppression in a jar and leave in a warm place to ferment. After a few days you can use the beets for consumption.

Recipe for beets pickled with horseradish

A spicy recipe for which you should prepare everything you need in advance so that it does not irritate your eyes. The ingredients are:

• 150 g horseradish root;
• root vegetable - 1 piece;
• 2 spoons of sugar;
• a small spoon of sugar;
• 6 spoons of 5% vinegar.

The cooking algorithm is also simple:

1. First of all, you should chop the horseradish root.
2. Also chop the root vegetable and add its juice to the horseradish.
3. You can also add vegetable pulp to the horseradish to make the seasoning less spicy.
4. Add salt, granulated sugar, and vinegar. Mix everything and place in clean, sterilized jars.
5. The best option is to prepare everything in advance so as not to come into too much contact with the horseradish.

The downside of this snack is that it does not last long, as it quickly loses its strength. Therefore, experienced housewives prepare it in small portions.

Pickled beet leaves

The most experienced housewives use not only root vegetables directly for pickling, but also beet leaves with petioles. For sourdough at home, not only beets, but also healthy greens can be used. Ingredients for this recipe:

• kilogram of beet stalks;
• tablespoon per 1 jar of preparation;
• head of garlic;
• Bay leaf;
• black peppercorns.

Cooking steps:

1. The garlic must be cut into thin slices.
2. Wash the leaves and cut into small pieces up to 5–7 cm.
3. To make it soft, pour boiling water over the leaves, and then immediately drain the water so as not to soften the beet tops too much.
4. Place peppers, tops, garlic, and bay leaves in prepared jars.
5. Sprinkle salt on top.

Pour boiling water and leave for a couple of days in a warm place. If you want the process to drag on for a long time, then it is better to put it in a cool place.

Rules for storing pickled beets

Pickled beets are stored for the winter according to the general rules for such preparations. While the product is fermenting, it should be stored in a warm place or at room temperature. This makes the fermentation process more active.After the product has fermented, it can be safely placed in a cool room for winter storage. This could be a cellar, basement, and in an apartment a suitable place is a storage room or balcony if the temperature there does not drop below zero degrees.

Conclusion

Pickled beets have great benefits for the winter; they help improve blood circulation, normalize the gastrointestinal tract, and also have a positive effect on cholesterol levels. Resists anemia and improves blood counts.

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