Content

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• Steps
• Advice
• What you need

Beetroot pickled in salt is an easy-to-make, sour and sweet dish that is popular with many people in the summer weather. Traditional pickled beets are cooked, peeled and fermented in the refrigerator for about a week. The seasoned "pickled" beets can be prepared and eaten within the day. To keep the beets soaked in salt for a long time, you can close the jar. Here's how to pick up a jar of beets in salt and make a jar:

Resources

Beetroot Salted Traditional

• 1.5 kg of whole fresh beets
• 2 cups apple cider vinegar
• 2 cups of water
• 2 cups granulated sugar
• 3 garlic cloves, cut in half

Beetroot Salt Soaked Instant

• 4-5 beets
• 1/4 cup apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon olive oil
• 1/2 teaspoon of dried mustard
• Salt and pepper

Steps

Method 1 of 3: Traditional Beets Salt

1. 

   
   
   Wash and cut the beets. Fresh beets often get dirt on the outside, so use a vegetable scrub to scrub away if necessary. Then, place the beets on a cutting board and use a sharp knife to cut off the leaves and stalks of the beets.
   • Choose beets that are firm and not bruised. Beets are soft to the touch or uneven color won't be fresh enough to bring salt. Choose high-quality, fresh beets.
   • If the beets still have the leaves on the ends, you can keep the leaves for a delicious spinach. Amaranth cut in pieces and stir-fried with butter or olive oil is a very delicious dish.

2. 

   
   
   Boil beets. Beets need to be cooked before being salted. The most common way of cooking is boiling. First, place the beets in a medium-sized pot of water. Bring to a boil and lower heat to a simmer. Cover and boil for 25-30 minutes.
   • Or you can cook beets in another way, by baking. Grilled beets will have a slightly different texture and flavor. Just wrap the beets in foil and bake them at 180 ° C for 1 hour for the beets to fully ripen.

3. 

   
   
   Let the beets drain, then peel. The beets should be soft to the touch and the peel will come off easily with your hands. Before peeling, let the beets cool down a bit.

4. 

   Cut the beets. Sliced ​​beets are a popular choice for salt, but you can also cut them into cubes or pieces to taste. Keep in mind that whole beets take longer to cook when compared to sliced ​​beets. When finished, place the beets in a large jar or two.
   • The best way to preserve the pickled beets is using a glass jar as the glass does not react with the brine.
   • Do not use metal or plastic jars, as they can react with the brine of the vegetables and damage the beets.

5. 

   Make a vegetable brine. Place vinegar, water, sugar, and garlic in a small saucepan. Bring to a boil and stir, then lower heat to simmer. Heat the mixture for about 5 minutes, then turn off the heat and let it cool completely.

6. 

   Pour the vegetable brine over the beets in the jar. The water should be enough to completely cover the beets. Cover the jars and put them in the refrigerator.

7. 

   Leave the beets in the refrigerator for at least a week. Stir occasionally to let the salt water soak up the beets. Pickled beets can be stored in the refrigerator for up to 3 months. advertisement

Method 2 of 3: Ready-to-Eat Beets Salt

1. 

   Wash and cut the beets. Use a brush to scrub away any dirt that is stuck on the tubers. Place the beets on a cutting board and use a knife to cut off the leaf and stem of the bulb. If you like, keep the leaves for the preparation.

2. 

   Boil beets. Place the beets in a medium saucepan and cover with water. Boil beets for 30 minutes. Then turn off the heat and wait for the water to cool. The beets should be soft and the skin should come off easily with your hands.

3. 

   Peel and cut the beets. Pick up the beets and peel the skin with your hands, and the peel should be easy to come off. Place the beets on the cutting board and cut into cubes or slices with a knife.

4. 

   Make beets marinade. Mix apple cider vinegar, sugar, olive oil, and dry mustard in a small bowl. Mix the ingredients together and add salt and pepper.

5. 

   Mix the beets with the marinade. Pour the beets into a bowl and cover with plastic or foil. Marinate the beets for 30 minutes at room temperature.

6. 

   Refrigerate beets. If you do not want to eat the beets at room temperature, you can keep the beets covered and stored in the refrigerator for about 1 hour to eat cold.

7. 

   Finish. advertisement

Method 3 of 3: Close a jar of Beets Soak in salt

1. 

   Sterilize the jars. You can boil the jars for 10 minutes or put them in the dishwasher on the hottest setting. Be sure to disinfect both the lid and the metal ring. After disinfecting, place the jar, lid and metal ring on a clean towel.

2. 

   Heat the hot pot. Follow the product's instructions to heat up the pot and prepare it to close the beets. You can use either a regular cooker or a pressure cooker.

3. 

   Boil and peel beets. After scrubbing away the dirt and cutting off the leaves, place the beets in a large pot and cover with water. Boil the beets for 30 minutes until the skin starts to come off. Let the beets cool, then peel.

4. 

   Cut the beets into thin pieces. The thinner the cut, the more beets you can put in the jar, and the more seasoning will absorb.

5. 

   Make vegetable brine. Similar to the way to make vegetable brine above, mix vinegar, water, sugar and garlic in a large pot. Then, cook until the mixture boils.

6. 

   Add the beets to the salt water. Carefully add the beets to the vegetable brine mixture and heat for 5 minutes. Make sure the mixture boils completely before pouring it into the container.

7. 

   Pour the beets and salt water into the jug. Pour the ingredients into the container so it is 1.5 cm from the lid. Leave plenty of space for the jars to not pop out when storing. Cover the jar and screw the metal ring tightly, but not too tight.

8. 

   Put the jars in the special pot. Follow the process of making the jars according to the manufacturer's instructions. The standard time for making the beets is 30 minutes, but it can vary depending on the type of pot you use and the altitude above sea level.

9. 

   Allow to cool after closing the jars. Use a tool to remove the jars from the pot and place them on the counter until the jars cool.

10. 

    Check the lid of the jar before storing it. The jar is properly closed when the lid is slightly recessed. Try removing the metal ring but not opening the jar to see if the jar is completely air-sucked. If the jar is properly closed, store it in a cool, dark place. The jar beets can last for 1 year in a cool, dark place.
    • The lid pops out when you remove the metal ring, meaning the jar is not closed properly. If kept in the refrigerator, beets may be eaten, but will not last for a year.
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Advice

• For evenly ripe beets, buy equal sized bulbs.
• Keep the leaves of the beets for use as a salad or stir fry.

What you need

Beetroot Salted Traditional

• Boiled pot
• Chopping board
• Knife
• Small bowl
• The jar

Beetroot Salt Soaked Instant

• Boiled pot
• Chopping board
• Knife
• Small bowl
• Nylon or foil

Beetroot Close the jar

• Specialized pot (used to close food jars)
• Jar, lid and metal ring
• Tools to pick up jars
• Boiled pot
• Chopping board
• Knife