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Healthy Pickled beets recipe

Pickled beets

Preparation time: 20 min

Total cooking time: 70 min

Beets for winter. Pickled beets can be used to make borscht or salad.


  • Per 1 liter jar:
  • Beets – 750 g
  • 9% vinegar – 2 tablespoons
  • For the filling:
  • Water – 1 l
  • Sugar – 100 gr
  • Salt – 20 gr
  • Pepper – 3 units
  • Cloves – 3 pcs.

Step by step recipe Pickled Beets

How to pickle beets for the winter:

Boil the beets until tender (40 minutes).

Cool and peel. Cut into julienne or grate.

Jars thoroughly wash.
Put the beets in the prepared jars.

Mix the ingredients of the filling and bring to a boil.

Pour the hot sauce over the beets. Pour the vinegar into the jar.

Cover with boiled lids and sterilize the jars with beets for 10 minutes.

Immediately close tightly and cool.
Pickled beets for the winter is ready.

Pickled beets salad

Number of servings: 3

Preparation time: 20 min

Total cooking time: 210 min

Korean-style beets – a delicious flavorful salad, in which the benefits and rich flavor of beets perfectly complemented by a successful marinade. Effort and time will be spent a minimum, the products – the simplest, and the result – excellent!

Ingredients (for 3 servings)

  • Beets – 600 gr
  • Garlic – 20 gr
  • Fresh cilantro – 3 – 4 sprigs (10 gr)
  • Vegetable oil – 20 ml
  • 6 % vinegar – 20 ml
  • Ground red pepper – ½ tsp.
  • Ground black pepper – ½ tsp.
  • Ground paprika – ½ tsp.
  • Coriander ground – 1 tsp.
  • Sugar – 1 tsp.
  • Salt – to taste

Step by step recipe :

Prepare the products according to the list.

Beets are washed thoroughly, pour water on them and boil for 15 minutes after boiling. Take it out and let it cool.

Peel the garlic and pass it through a press.

Wash and dry the coriander. Shred it.

Crush the coriander seeds with the blunt side of a knife, so that they reveal their flavor.

Peel the cooled beets and grate them on a grater for carrots in Korean.

Add coriander, paprika, red and black pepper, sugar and salt. Mix thoroughly.

Add vinegar, vegetable oil, coriander and garlic.

Once again, mix thoroughly. Leave the salad for three hours in order to marinade it well.

Beet in Korean is ready.

Bon appetite!

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