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Those who only know beetroot as a side dish have really missed something. Inserted it is the absolute hit. See for yourself!Pickled beetroot is a hit
Beetroot can be used in many ways in the kitchen. For example, you can steam the delicious vegetables, roast them, make them into chips or beetroot chips, or conjure up a soup from them. You can also pickle the beetroot. In this way, you not only prepare the tubers tasty, you also make them long-lasting. How about e.g. with pickled beetroot? Sounds delicious? Then just give it a try.
➤ Recipe No. 1 - Put beetroot in vinegar:
- 2 kilograms of beetroot
- 375 grams of onions
- 0.5 liters of vinegar (preferably wine vinegar)
- 1 liter of water
- 2 tablespoons of salt
- 4 tablespoons of sugar
Cook the beetroot until soft. In the meantime, you can cut the onions into rings. Then put on gloves and peel the beetroot. In the meantime, bring the vinegar, water, salt and sugar to the boil. Then layer the onions and the whole beetroot tubers in mason jars and pour the broth over them. Then seal the whole thing immediately and let it go through for at least two days.
➤ Recipe No. 2 - spicy beetroot:
- 1.5 kilograms of beetroot
- 6 onions (medium size)
- 3 bay leaves (broken into smaller pieces)
- 15 carnations
- 15 grams of allspice (whole)
- 150 grams of sugar
- 1 liter of water
- 1.5 liters of vinegar (preferably wine vinegar)
- 1 teaspoon of salt
Wash the beetroot and cook gently in salted water. Then chill the vegetables, remove the skin and slice them. Then peel the onions and cut them into half, thin rings. Then pour the onions and the beetroot into about six hot rinsing jars.
Bring the sugar, water, vinegar, salt and spices to the boil and then pour the broth into the glasses. Then close them immediately and turn them upside down to cool down. This creates a vacuum, which ensures that the pickled beetroot is then stable for about two years.