Pickled beets

Today I present the preparation of Beetroot pickle. As I have told you many times, I am lucky enough to have a grandfather, who cultivates a beautiful vegetable garden for us all. This year its production was particularly abundant in beetroot and I therefore had to prepare several preserves!

One can talk endlessly about the benefits of beets.

It is recommended to eat it in case of anemia, digestion problems and hypertension. Fiber helps to digest food better. Pectins, which are rich in beets, contribute to the excretion of salts of heavy metals, tin, mercury, lead and even some toxic substances of microbial origin.

Regular consumption of beets provides the body with calcium, potassium, sodium, phosphorus, chlorine, cobalt and vitamins B1, B2, B6, PP, P, E, U. If there is a likelihood of arteriosclerosis, beets should be included in the menu every day. Everyone is accustomed to cooking only root vegetables, throwing the tops. But it contains a large amount of protein and other substances important for the body. If the beets are young, you can also eat the leaves and petioles, adding them to salads, soups and seasonings. Beets can be purchased at any time of the year. But in winter, it is often bitten by frost, contaminated or lethargic due to improper storage. Therefore, zealous hostesses collect this vegetable for the future in the form of pickles and marinades.

What kind of beets can be pickled

For pickling, both ripe roots and beets are suitable. The main thing is that they are strong, healthy, without blackheads. Beets should be rich in Burgundy without whitish inclusions on the cut and especially without white circles. It is one of the few red vegetables with a sweetish taste, but thanks to its fiber content, it can also be consumed in case of diabetes or hyperglycemia and is very useful in pregnancy, thanks to the presence of folate. Red beetroot is a root vegetable rich in valuable nutrients important for health. 

Obviously the most loved is that of pickled beets! I'll tell you how to prepare them.

Ingredients

3 kg Beetroot

2 l White wine vinegar

1 l Water

Salt

1 sprig Rosemary (or other aromatic herb of your choice)

Peppercorns

Preparation

Wash the turnips thoroughly and rinse them under running water. Take a large pot, put the turnips inside, add enough water to cover them and put the pot on medium heat. Bring to a boil and cook for 3-4 minutes. Then turn off the stove and let the turnips cool. Then drain, peel and cut into cubes or slices and place them in previously sterilized jars. While the turnips cool down, prepare the preserve. Pour vinegar and water into a pot. Add the rosemary and peppercorns and bring to a boil quickly. Simmer for about 5 minutes, then pour it over the turnips until completely covered. Close the jars with the lids and then proceed to pasteurization, boiling the jars for 20 minutes. Then store the turnips in a cool place.