Pickled beetroot for winter

A great recipe for a delicious winter twist! In winter, I practically do not buy vegetables in stores, because I am not at all sure that it is possible to sell environmentally friendly products in such a cold season. That's why I get out of the situation by just canning food. This way I protect myself and my family and have a lot of delicious products on the table all winter round. Now I will share with you one of my favorite culinary recipes for preservation, namely pickled beetroot for the winter.

Valeria

Recipe author

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Composition / ingredients

servings:

For beetroot:

Beetroot (small size)

500

Onion (medium size)

For Marinade:

Water

350

Vinegar (6%)

150

Salt (incomplete)

Bay leaf

Pepper (peas, Jamaican)

Peppercorns (possible 7, black)

Honey (you can have sugar (5 tbsp. l.))

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 0 % 0 g

Carbohydrates 92 % 11 g

52 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 1 h

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So, to begin with, we wash the roots and put them to cook over moderate heat in sufficient water until ready. It usually takes 25-30 minutes. After this time, we cover the beetroot with cold water and peel the skin from it. After that, we cut the prepared roots into medium-sized cubes. Now we take the onion, peel it, cut it into thin half rings. After that, we put the mixed beets and onions into sterilized jars and pour hot marinade (for it, mix and boil all the ingredients), close the lids and let the jars cool in a warm place.