Pickled Red Beets

Pickled and delicious red beets!

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Peach, fresh

  • 2 piece Onion, raw

  • 3 spoons Salt, table

  • 1 spoon Spices, cumin, seeds

  • 1 teaspoon Spices, coriander - seeds

  • 750 ml Water

Steps

  1. Wash and sterilize the jars for pickling. Peel the red beetroots well and slice them into thin rings (you can also cut them into thinner rings). Place a pot on the stove and pour about 750 ml of water into it. Season it with three heaped tablespoons of salt and wait for it to boil. Once the water boils, remove it from the stove and let it cool.

  2. Meanwhile, peel the onion and cut it into thin rings. Distribute the onion rings, cumin, coriander, and beets among the jars and pour the cooled brine over them. Fill the jars to 2 cm below the rim.

  3. Immediately seal the prepared jars and let the contents rest at room temperature for at least a week, then store the jars in a cool place for at least 5 weeks.

Nutrition Information (Per 100g)

  • Calories: 43.52 kcal
  • Fat: 0.08 g
    • Saturated Fat: 0 g
  • Carbohydrates: 8.93 g
    • Sugars: 5.37 g
  • Protein: 1.03 g
  • Fiber: 1.97 g

Advice

We use regular glass jars with a screw-on lid that is free of defects. Remember that when the preserve goes into the jars hot, it is enough to just wash them thoroughly beforehand. In all other cases, the jars must be sterilized first. We do this by placing the washed jars in a larger pot with boiling water. Cover the pot and let the water boil for about 5 more minutes. Then remove the pot from the stove and leave the jars in the hot water until ready to use. When cutting the beets into smaller pieces, it is good to wear gloves, as this will help us avoid the possibility of the beets staining our skin. The ingredients in the recipe are enough for 4 jars of pickled beets.