Beetroot is extremely healthy vegetable. It’s great for anemia, but it also lowers blood pressure, provides energy, helps digestion, is full of antioxidants, preserves immunity … There are numerous benefits to our health that this beautiful pink vegetable gives us, and it doesn’t have many calories (twice less as banana). So if you wanna enjoy in it all year, try this recipe for pickled beets.
Ingredients for Pickled Beetroot For Winter:
- 5 kg of beetroot
- 15 dkg of salt
- 15 dkg of sugar
- 1 l of vinegar
- Wash the beetroot and cook it for about 1.5 hours (do not peel). In the moment you can easily pierce it with your fork, it means it’s cooked.
- While the beet is cooking, boil water, vinegar, salt and sugar in another pot. Let it cook for 5 minutes, then remove from heat.
- Remove the cooked beet from the water, let it cool slightly, peel it and cut it into slices.
- Soak beetroot in vinegar liquid and let it soak for a couple of hours (maybe overnight).
- It is also necessary to sterilize the jars in which you will store pickled beetroot.
- Put the beet in sterilized jars and pasteurize it. You need to make sure there are no air bubbles in the jars.
- Let’s do the pasteurization now. Put the jars in a big pot and pour the water to the lid of the jars. On the bottom of the pot and around the jars put the kitchen cloth. Put the pot on the heat and cook for about 5 minutes.
- After that, leave the jars in water to cool completely (overnight). If the pasteurization was successful, the cooled jars will indented the lid and you will hear a ‘click’ when opened.