Beetroot is used to cook borscht, beetroot soup, vinaigrette and other popular dishes, without which it is difficult to imagine home cooking. It can be used not only boiled or boiled, but also marinated. In order to marinate it, it takes not too much time and effort, and the result will exceed all expectations. Marinated fast-beet beets will not only give a new taste to familiar foods, but can itself serve as a complete snack. You can prepare it according to different recipes, but they are all quite simple.
Cooking Features
Beets are boiled for a long time. Sometimes the process of preparing snacks from this vegetable is time consuming, but it is never complicated. When it comes to quick-cooking beets, it means a relatively short duration of pickling, when compared with the harvesting of this product for the winter. When cooking a quick snack of beets still have to spend time on its preliminary preparation. The rest of the difficulties should not arise even from a novice cook, but it may be useful to know a few moments.
- To make snacks from boiled beets, it is better to choose root vegetables of about the same size, otherwise it may happen that some vegetables are overcooked, others will remain damp.
- It is possible to pickle not only boiled, but also raw beets, but it needs to be chopped thoroughly, otherwise it will not marinate quickly. In what form to use a vegetable, raw or boiled, depends on the selected recipe.
- It is better to pickle beets in glass or ceramic containers; it is acceptable to use high-quality plastic containers and even plastic bags. But metal dishes for these purposes will not work. Aluminum, when exposed to acids, emits harmful substances. Any metal can give a snack a bad taste.
Quick pickled beets can usually be served on the table a day after cooking. Keep it in the refrigerator. It will not spoil for at least 2 weeks, but often costs much longer.
The classic recipe for pickled instant beetroot
Composition:
- beets - 1 kg;
- onions - 0, 2 kg;
- table vinegar (9 percent) - 180 ml;
- salt - 40 g;
- sugar - 160 g;
- water - 0, 6 l;
- laurel leaves - 3 pcs .;
- black pepper peas - 12 pcs.
Method of preparation:
- Wash the beets, boil until ready. Let the vegetables cool, peel them.
- Cut the beets into small blocks (7-8 mm wide, about 3 cm long).
- Free from onions peel, cut into thin half-rings. If the bulbs are large, you can cut into quarters of rings.
- Stir the vegetables.
- At the bottom of the container in which you plan to pickle beets, put the peppercorns, place the vegetables on top.
- Boil water, dissolve salt and sugar in it, add laurel leaves, boil for 5 minutes.
- Take out the bay leaves. Allow the marinade to cool to room temperature.
- Fill the beets with marinade, cover with a lid, put in the fridge.
You can try a snack in a day. If you pour it with hot marinade, it will be ready to eat even earlier (after about 12 hours).
Beets marinated with garlic
Composition:
- beets - 1, 5 kg;
- table vinegar (9 percent) - 60 ml;
- vegetable oil - 120 ml;
- sugar - 0, 25 kg;
- garlic - 4 cloves;
- cilantro - 50 g;
- water - 1, 5 l;
- salt - 50 g.
Method of preparation:
- Boil beets until cooked, cool. Clean up. Cut into small cubes (no more than 1 cm).
- Cut the garlic into thin plates.
- Stir the beets with the garlic.
- Mix water with salt, sugar and vegetable oil. Boil. You can add a few peas laurel pepper and laurel leaves.
- Cook the marinade 5 minutes, add vinegar to it. Stir, remove the pan from the heat.
- Let the marinade stand for half an hour, then pour the prepared beets. Leave for 3-4 hours at room temperature.
After a specified time, pickled beets can be put into the fridge or put part of it in a vase and served to the table. Snack has a spicy taste, seductive aroma.
Beets, pickled with onions and mustard
Composition:
- beets - 0, 2 kg;
- onions - 75 g;
- French mustard - 5 ml;
- apple cider vinegar (6%) - 20 ml;
- water - 40 ml;
- sugar - 10-20 g;
- salt or soy sauce - to taste.
Method of preparation:
- Wash raw beets, blot with a napkin, peel.
- Grind grated with large holes.
- Peel onions, cut into thin quarters of rings, mix with beets.
- Boil water, mix it with salt, sugar, vinegar and mustard. You can add a pinch of black pepper. Stir.
- Season the beets with the sauce. Leave it for 2 hours at room temperature, then refrigerate and wait another 2 hours.
Snack of pickled raw beets has an unusual, but balanced taste. If you know how raw beets are useful, but it is difficult for you to decide to start eating it un-cooked, you should try the food prepared according to the recipe.
Korean marinated beets
Composition:
- beets - 1 kg;
- garlic - 8 cloves;
- red ground pepper - 5 g;
- ground coriander - 5 g;
- vegetable oil - 0, 2 l;
- table vinegar (9 percent) - 60 ml;
- salt, sugar - to taste.
Method of preparation:
- Raw beets, peeling, grate, prepared for the preparation of Korean salads.
- Skip garlic through a press, mix with beets.
- Add sugar, salt, spices to the butter. Warm it in a skillet, mix with vinegar.
- Fill the beets with hot marinade, stir.
- After an hour, put the snack in the fridge. After another 5 hours, it will be ready for use.
This variant of pickled beets will appeal to lovers of hot dishes.
Marinated beet fast food - a healthy snack that has a spicy taste. It can not only be served separately, but also used to prepare other dishes.
