Description
I think there are a lot of fans to enjoy in the heat of the cold sour beetroot. For me, the problem starts with "boil beets" because everyone knows how much time it takes. And then it had to be cool... In the end go to the store and buy canned beets at a price in excess of ten times its value in raw form. So I have canned beets myself with their technology, and when I want to cook the beetroot, I can only open the jar. Yield 3000 ml.
Ingredients
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Beets
2 kg
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Water
1.5 l
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Salt
60 g
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Sugar
60 g
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Vinegar
150 ml
Cooking
Beets peel, grate.
Put sterilized jars and boil the lids. I had 3 bottles of 700 ml and one 900 ml.
Boil 1.5 liters of water. When the water boils, add salt and sugar, stir. This brine to cover the beets and bring to a boil, boil five minutes, remove the foam, turn off the heat and pour in the vinegar. Stir.
First, I evenly laid out on the banks of the beets, then pour the marinade and screw caps.
When cooking beetroot, I put the workpiece directly to the plates, add a little cold boiled water to taste, chopped fresh cucumber, radish, sausage and boiled egg. Sprinkle with herbs and green onions. It takes no more than 10 minutes.
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