Pickled beets without sterilization
Votes: 2
Time: 45 minutes plus marinating time
The flavor of pickled beets will be enhanced by adding cloves, orange zest, cinnamon, and thyme to the marinade. It makes a perfect holiday side dish, perfectly complementing rich meat dishes with its refreshing tartness. Since beets prepared according to this recipe are quick pickles, they should be stored in the refrigerator for no longer than two weeks. The beets will release their vibrant juices during the marinade, and a charming ruby-red jar of vegetables, tied with a ribbon, will make a wonderful gift for guests at your party.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg small red beets (about 8 pcs.), trimmed
- 0.9 kg small yellow beets (about 8 pcs.), trimmed
- 1 onion, thinly sliced
- 1 cup of sugar
- 3 fresh bay leaves
- 3 sprigs of thyme
- Zest (wide strips) and juice of 1 orange
- 1 tbsp allspice peas
- 1 tbsp mustard seeds
- 1 stick of canella (or regular cinnamon)
- 6 carnation buds
- 3 tbsp. rice vinegar
- 1 cup white balsamic vinegar
- 0.5 cups honey
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Recipes with similar ingredients: beet, balsamic vinegar, rice vinegar, bay leaf, thyme, Orange zest, allspice, mustard seed, carnation, cinnamon, honey
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the beets and blanch until the skins are tender, 5-10 minutes. Immediately plunge the beets into ice water and cool.
- In a separate saucepan, combine 6 cups water, 1/4 cup salt, onion, sugar, bay leaf, thyme sprigs, orange zest and juice, allspice, mustard seeds, canella stick, cloves, rice vinegar, balsamic vinegar, and honey; stir and bring to a boil.
- Peel the beets and cut them in half or into quarters if they are large. Arrange them in jars. Pour the marinade over them and let them cool at room temperature. Store in the refrigerator for up to 2 weeks.
Exit: 8 tbsp.
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