Beets in Vinegar

Ingredients for Cooking Beets in Vinegar

  1. Beets (large) 4 pieces
  2. Sugar 200 grams
  3. Carrots to taste
  4. Vinegar 9% 1 liter
  5. Water 1 liter
  6. Salt 3 tablespoons
  7. Peppercorns to taste
  8. Mustard seeds to taste
  9. Bay leaf 2 pieces
  • Main Ingredients


Kitchen knife, pan, cutting board, glass jars, ladle.

Cooking beets in vinegar:

Step 1: peel the beets.

Rinse the beets properly, cut off all excess and remove the peel. Cut peeled root vegetables into cubes or cubes, or as you like.
Peel and chop carrots in the same way.

Step 2: put in jars.

Sterilize glass jars and heat, for example, in the oven. Boil lids for cans.
Put slices of beets and carrots in hot jars and sprinkle them with mustard seeds and peppercorns.

Step 3: prepare the marinade.

In a saucepan, mix vinegar, water, sugar, salt and bay leaves. Put on medium heat and bring to a boil, dissolving granulated sugar and salt without residue.

Step 4: pour the beets with vinegar.

First put one jar on the blade of the knife and carefully fill it with boiling marinade, close the lid. Do the same with the remaining banks, filling them.
When the workpieces are clogged, leave them to cool at room temperature. And then remove the beets in vinegar in a cool place and store it there.

Step 5: serve the beets in vinegar.

Beets in vinegar are served chilled. Add garlic and vegetable oil to it to make a fragrant snack. Or you can add pickled beets to the salad, which will add spice to it. Or just add harvested vegetables to the side dish.
Enjoy your meal!