Anyone who only knows beetroot as a side dish has really missed something. When inserted, it is an absolute hit. See for yourself!
You can use beetroot in many ways in the kitchen. For example, you can steam the delicious vegetables, roast them, use them to make chips or beetroot chips, or conjure up a soup out of them. You can also pickle the beetroot. In this way, you not only prepare the tubers tasty, you also make them durable for a longer period of time. How about pickled beetroot, for example? Sounds delicious? Then give it a try.
➤ Recipe 1 - Pickling Beets in Vinegar:
Ingredients:
- 2 kilograms of beetroot
- 375 grams of onions
- 0.5 liters of vinegar (wine vinegar is best)
- 1 liter of water
- 2 tablespoons s alt
- 4 tablespoons sugar
Preparation:
First of all, boil the beets until soft. In the meantime, you can cut the onions into rings. Then put on gloves and peel the beetroot. Meanwhile bring the vinegar, water, s alt and sugar to the boil. Then layer the onions and whole red beetroots in mason jars and pour the broth over them. Then close the whole thing immediately and let it steep for at least two days.
➤ Recipe No. 2 - Pickle beets:
Ingredients:
- 1.5 kilograms of beetroot
- 6 onions (medium)
- 3 bay leaves (broken into smaller pieces)
- 15 cloves
- 15 grams of allspice (whole)
- 150 grams of sugar
- 1 liter of water
- 1.5 liters of vinegar (wine vinegar is best)
- 1 teaspoon s alt
Preparation:
Wash the beets and cook in s alted water until soft. Then cool the vegetables, remove the skin and cut into slices. Then peel the onions and cut them in half, thin rings. Then put the onions and the beetroot in about six preserving jars that have been rinsed out with hot water.
Boil the sugar, water, vinegar, s alt and spices and then pour the brew into the glasses. Close them tightly and turn them upside down to cool. This creates a vacuum, whatensures that the pickled beets can then be kept for around two years.