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Beets are cleaned, cut (slices, cubes or sticks) and placed in washed and dried jars in the microwave, alternating with slices of raw horseradish. Sprinkle a few peppercorns, mustard and cumin in each jar.
In a large bowl, boil the vinegar with water, sugar, salt, bay leaf, mustard seeds and peppercorns. When it boils, add the cumin seeds and pour the mixture over the beets from the jars. Staple hot and cover the jars until the next day, letting them cool slowly.
We keep it over the winter in the pantry or cellar.
The preparation can be served after approx. 3 weeks.
WINE red beetroot for winter (recipe + benefits)
Beetroot is one of the strongest medicines of the cold season. Studies have shown that this root has a promising prophylactic and therapeutic potential in a number of clinical pathologies associated with chronic internal inflammation and oxidative stress.
Its benefits are mainly due to the content of betalaine pigments, which have properties ofnthioxidant, inflammatory and chemopreventive strong.
Beet in Vinegar for Winter
According to recent research, beet consumption can improve many health problems: hypertension arterial, atherosclerosis, diabetes type 2 and dementia.
Beetroot in vinegar - recipe
• 2 kg of beets
• 250 ml of 8-9 degree wine vinegar
• 90 g of raw sugar
• 25 g of salt
• spices: peppercorns, cumin seeds, pieces of anise, grated horseradish
The smaller they are, the sweeter and more colorful they are. And the more intense the red pigment, the richer they are in antioxidants and valuable health compounds.
Thoroughly wash the ground beets and boil them in their skins in a pot of water and salt. After an hour they must be cooked. If the fork easily penetrates them, they are ready. Pour cold water over the beets and let them cool, then peel them.
If you want the beets to be even tastier and richer in vitamins, bake them in the oven. Direct boiling in water reduces important nutrients.
After washing them well, place the beets in a large baking tray, lined with baking paper. Cover the beets with a damp baking paper and bake on medium heat for about an hour or more. Try them with a fork to see if they are cooked well. After they have cooled, peel them.
Depending on the appearance and preference, you have two options for cutting beets: either cubes, or rounds (if they are very small), or grated on a grater. It is much easier to put it on the grater. Grated beets macerate faster and are also easier to eat, even by the little ones.
Do not throw away the juice that remains after grating the beets. You can add it to food: in soup, borscht, soup, stew, salads, juices, etc. Or you can use it based on natural dye for a food product.
Put the water, vinegar, sugar and salt to boil in a saucepan. Bring to the boil a few times, then turn off the heat.
You can use glass jars of 800 grams, 400 g or even smaller. Put 1 tip of cumin and anise seeds in jars. Fill the jars in three quarters with the drained beets.
Place a knife tip under the jars, then pour the hot mixture of water, vinegar and sugar until the jars are full.
Seal them tightly with lids and sterilize the jars in a water bath for 20 minutes. Let them cool until the next day, then keep them in the pantry.
This beet can be served as a salad (with grated horseradish, olive oil, parsley, bell pepper, etc.), or as a garnish for meat, potatoes, rice or other dishes.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
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RED BEET IN VINEGAR
INGREDIENT: approx. 2 kg of beets
250 ml 8% vinegar
90 g sugar
500 ml of water
25 g salt
cumin, fennel and anise seeds
We clean the beets well from the ground under a stream of cold water and boil them in salted water.
Let it boil for at least an hour. When the beet enters the beet easily, it is boiled. Let the beets cool in cold water and peel them. It is quite easy to clean and no knife is needed. With your hand, we gently push the shell up and down and you will see that it comes off very easily.
Peel a squash, grate it and cut it into cubes. I chose the grater version because I didn't have much time when I prepared the recipe.
In each jar we put 1 g of anise, cumin and fennel seeds. My cumin was finished and for this reason I filled it with cumin and ground cumin. We fill each jar with grated beet and drained the juice. I filled approx. 3/4 each jar. Fill with the mixture of water and vinegar and close the jars tightly. I have some vinegar left over, but later I use it in salads.
Sterilize the jars in a bain marie for 20 minutes. If you use jars larger than 1 l, it is recommended to boil for 30 minutes. We leave the jars to cool and the next day we store them in the pantry in a cool place.
Serve beetroot salad in vinegar with steaks or other meat dishes.
Beetroot in a jar & # 8211 Health in a jar
The period begins when we are thinking more and more about putting vegetables in storage for the winter.
Here's what you need!
Method of preparation:
When choosing beets, it is good to know that the best and tastiest beets are the right size, not very large, but not too small, ie those that have a diameter of 8-10 cm and are dark red. grena.
After choosing the best beets, we will preserve it for the winter in a brine almost similar to that of cucumbers in vinegar.
How to put beetroot for winter? Beetroot for winter can be prepared boiled or baked, but let's take them one at a time.
Peel the beets (or not), wash them with cold water, place them in a pot and pour enough water over them to cover them, then boil them at the right heat, the pot being covered with a lid.
Beetroot needs a longer time to boil, but for this recipe the beets do not have to be cooked completely, because it will boil a little more in the jar.
When the beets are almost cooked, take them out in a bowl with a spatula and let them cool a little, so as not to burn us when we cut them. After the beets have cooled, cut them into cubes appropriately large or sliced, as desired.
Prepare 800 ml jars, washed with hot water and then place the beetroot cubes in them, leaving a little space (about 2 fingers), to take place the brine. In the water in which I boiled the beetroot (or in plain water) add high salt for pickles and dissolve, add 1 tablespoon of salt to 1 liter of liquid, then give a few boils.
Sugar can also be added to the brine as desired, but the beet is quite sweet and is no longer needed.
Pour into each jar about a finger of vinegar and prepared hot brine. Close the jars well and boil them in a pan on the bottom of which I put a thin kitchen napkin, place the jars and simmer for about 10 minutes.
After they are boiled, they are taken out of the water, placed on a kitchen chopper, covered with a kitchen towel and left to cool until the next day, after which they are stored in the pantry in a cool place.
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
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