Pickled beets for the winter without sterilization
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Pickled beets for the winter are a delicious, savory appetizer, but also a great base for salads and cold soups. Today I want to share with you a tried-and-true recipe for pickled beets for the winter. You can use beets of any size and variety for pickling. It's best to use the smallest beets, which are always left over after harvesting. As you may have noticed, in this recipe we'll be preserving the beets without sterilization. However, by adding a decent amount of salt, sugar, and vinegar, the marinade will be not only rich but also concentrated.
Ingredients for one liter jar:
Beets – 700 g (boiled)
Water – 270 ml
Sugar – 1 tbsp
Salt – 1 tbsp l
9% Vinegar - 3 tbsp
The weight of peeled vegetables is indicated.
This amount of ingredients yields 1 liter of the preparation.
Peel the boiled beets.
Next, sterilize the jars and lids using your preferred method.
Pack the peeled beets tightly into the prepared container. A liter jar holds exactly 700 grams.
Next, add salt, sugar, and vinegar.
Immediately pour boiling water over everything. I always keep a freshly boiled kettle on hand.
Immediately seal the jars tightly with sterilized lids.
Turn the jars upside down and cover them with a towel until completely cool. It's best to store this preparation in a dark place, but room temperature is fine.
That's it, our pickled beets are ready for the winter!
Bon appétit and happy cooking!
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