Pickled beets for the winter

Fragrant pickled beets for the winter, this is an appetizer to the table or an ingredient for the preparation of rich borscht and beetroot soup and original salads.

Cooking time 1 hour


Beets 1-1.5 kg

Water 1 l

Sugar 1 tbsp. l.

Salt 1 tsp

Bay leaf to taste

Allspice peas

Vinegar 9%


Wash the beets well.

Fold into a sleeve or baking bag. Bake in the oven at 180 degrees C for 40-45 minutes.

Cool and peel the finished beets.

Cut the beets into quarters and place in clean jars.

For the marinade for 1 liter of water add a couple of bay leaves, 5-6 allspice peas, 1 tablespoon of sugar and 1 teaspoon of salt.

Pour marinade into jars.

Cover with lids. Put 1 liter jars for sterilization for 20 minutes.

Add 2 tablespoons of 9% vinegar to 1 liter jars and roll up. Wrap up until it cools completely.

Pickled beets are ready for the winter. Store in a cool place.

Bon appetit! Have a delicious winter!