Pickled beets with cloves and vinegar for the winter

Pickled beets with cloves and vinegar for the winter

Portions: 8 persons | Preparation time: 85 minutes

Boiled and pickled in vinegar water, this beetroot recipe is very simple. Served as a starter or as an accompaniment to salads or other dishes, these beetroots in sterilized jars can be used throughout the winter.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Pickled beets with cloves and vinegar for the winter
Pickled beets with cloves and vinegar for the winter

Portions: 8 persons | Preparation: 85 minutes

Boiled and pickled in vinegar water, this beetroot recipe is very simple. Served as a starter or as an accompaniment to salads or other dishes, these beetroots in sterilized jars can be used throughout the winter.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn, Winter | Region: Europe | Preparation: Cooking, Marinating | Menu: Appetizers, Salads, Side dishes | Cuisine: Austrian recipes

Ingredients

  • 1 kg beetroot, cooked and peeled
  • 1 l water
  • 1 tbsp salt
  • 1 tbsp sugar
  • 2 bay leaves
  • 2-3 buds of cloves
  • 8-10 corns of black pepper
  • 70 ml vinegar , 9%

Instructions

  1. Boil the beetroot until tender.
  2. Let the vegetables cool.
  3. Peel the beetroot and cut into small pieces.
  4. Boil the water with the salt, sugar, bay leaves, cloves and peppercorns.
  5. The Boil the liquid for 4-5 minutes.
  6. Add the beets to the same saucepan.
  7. Bring to the boil.
  8. Add the vinegar and simmer for 2 minutes.
  9. Spread the beets into sterilized jars along with the marinade.
  10. Close tightly with lids.
  11. Turn the jars upside down and let them cool under a blanket.
  12. You should get about a liter and a half.
  13. Pickled beetroot for the winter can be used both as a starter and as an accompaniment to others dishes are served.

Utensils

  • Cooking pot
  • Sterilized glasses