How to pick up a coat for the winter

You can marinate not only familiar tomatoes and cucumbers, but also such a tasty and useful root plant as beet. The smaller the heat treatment is present during the preparation of the root plant, the easier the process itself and the greater the most useful trace elements of the vegetable can be saved.

1

Marinated beet with pepper and laurel sheet - Traditional recipe

Prepare:

• beetle (750 g)
• 1 bulb (not too large)
• salt (3 tbsp)
• sugar (100 g)
• vinegar (200 ml)
• 400 ml of water
• spices - 10 black pepper balls and 2 laurel sheets

1. The root of a small size should be washed and put into the water for further boiling.
2. Boil the beet for about an hour. The degree of readiness is determined using a knife - if the blade is easily included in the structure of the vegetable, that is ready.
3. When the beet is cooled, cut it with small cubes.
4. Next finely bold onions.
5. In the prepared banks lay out beets, onions and peppers.
6. Cook marinade. In the container covered with enamel, pour water. After putting vinegar, sugar, salt, laurel leaves.
7. Bring the fluid to a boil and give her a little yelling.
8. After the marinade cooled, pour it into banks.
9. It is hermetically clogged by the bypass covers and send it to storage.

2

Marinated beets with carnation and cinnamon

The amount of ingredients is indicated at the calculation of the preparation of one jar with a volume of 0.5 liters. To prepare beets for this recipe you will need:

• beet (300-350 g)
• vinegar 5% 5-6 C.L.
• 0.5 hl salt
• fullack of sugar
• 1 l of water
• chipping cinnamon (or 2-3 pieces)
• 6-8 pcs. Carnations and pepper

If the number of spices seems to you insufficient, add more than 6 balls of black pepper.

1. Kornefloda thoroughly wash and cut its ends.
2. Place vegetables in a saucepan, pour them with water and bring to a boil. After tapping the beets on a small fire for another 30-40 minutes.
3. Rinse the root water, get rid of it from the peel and defective areas.
4. Next, the beets cut with small lumps or cubes. Send a vegetable to the jar, and add vinegar.
5. Now you start cooking. Pour 1 l of water into the container and make salt, sugar, pepper, carnation and cinnamon by recipe.
6. Heat spices for 8-10 minutes.
7. Pour the resulting spicy fill to the jar.
8. Cover the cans with covers and sterilize them. For a half-liter bottle, heat treatment time is 12 minutes for liter - 15.

3

Marinated beets with nuts

To prepare beets for this recipe you will need:

• actually beet (500 g)
• fullack of peeled walnuts
• 2-3 lobes garlic
• 1/4 glasses of olive oil
• lemon (2 tbsp. Zitrus juice and 1 sec. l
• thyme and rosemary (0.5 ch. l)
• red pepper
• wine vinegar (1-2 tbsp) and salt.

1. Turn on the oven.
2. While it warms up to 200 C, you prepare beets: wash it, if you wish, clean from the peel and cut into thin rings.
3. The shape for baking linse the parchment and lay the beets on it.
4. From above, the root is a little lubricate the oil and truncate rosemary.
5. Send this composition into the oven for 15 minutes.
6. While the beet is cooled, grind the nuts (in the mortar) and add a grated lemon zest, lemon juice, garlic, salt, thyme, vinegar and the remaining olive oil.
7. When the beet was cooled, mix all the ingredients in a single container and place in the refrigerator for 12 hours.
8. Marinated beet is ready. The shelf life in the refrigerator (provided that the banks were thoroughly washed and sterilized) - several months.

4

Marinated beets with horseradish

For the embodiment of this recipe will be useful:

• 1 kg beet
• 30 g roe shred
• vinegar 9% (200 ml)
• sugar (30 g)
• carnation (5 pcs.)
• acute pepper (2 tsp)
• pepper peas (5 pcs)
• 1 laurel sheet

1. The washed and purified beets are cut by membranes and lay out the pans.
2. Adopt to the root all the spices specified in the recipe, and pour all the ingredients with water (1 l).
3. Install a saucepan on a weak fire and wait until the composition boils.
4. Next you remove the beets from the dishes and lay out them from sterilized banks.
5. The remaining fluid is mixed with vinegar and spill on banks.
6. Beets ready. Enroll banks and send a delicacy for storage.