Recipes cooking pickled beets at home. Is it possible to harm and what is the use of the product?

Beetroot is a vegetable culture, without which not a single table can do. It is used in the most diverse forms: raw, boiled, fried, stewed, salted, pickled and even makes drinks.

The content of vitamins and nutrients is preserved during heat treatment, therefore, it is possible to prepare blanks from beets for the winter in various ways. One of the most popular is pickling. This version of the workpiece can be made in different ways, what we learn in this article.

Determination of fermentation

Souring is one way to preserve a product. A special kind of home-made food that allows you to save all the beneficial properties of fruits and vegetables.

Preservatives can have a negative effect on the body due to the high content of salt and vinegar in them. Salted foods are less harmful, but salt, which is the main preservative, gives foods a specific taste. Sometimes for eating vegetables must be soaked to remove its surplus.

When fermenting, salt is used in minimal amounts, the main active ingredient is lactic acidwhich is formed during the softening and fermentation of fruits. This effect is achieved by exposure of products for quite a long time before they are sent to storage.

Benefit and harm

Beets supply the body with valuable active substances - betanin and betaine. Effective in the treatment of:

• anemia;
• diabetes;
• various diseases associated with impaired digestion.

Helps with:

• liver disease;
• high pressure;
• chronic rhinitis.

Improves the functioning of the sex glands, affects tumor formation.

Pickled beets are considered one of the most useful vegetables. Intact, all its valuable components are preserved.:

• acids - apple, wine, lemon;
• vitamins - C, E, A, B1, B2, B9, beta-kerotin and PP;
• potassium, phosphorus and others trace elements.

Besides:

1. During fermentation, which occurs during the fermentation process, most of the sugar is absorbed by the beneficial bacteria. This allows you to use it for patients with diabetes.
2. Also during the fermentation are formed probiotics necessary for digestion.
3. Such beetroot fights scurvy, stimulates the immune system.
4. Caloric content of beets with souring is only 32 kcal per 100 g. product. This allows you to include it in a permanent diet for people who are overweight.

ATTENTION! Contraindications to the use of sour beets will be diseases of various digestive organs during the period of exacerbation.

When exacerbating the following diseases is not recommended to use:

• pancreatitis;
• gastritis;
• cholecystitis;
• duodenal ulcer and stomach.

Also not recommended for gout and osteoporosis.

How to ferment a vegetable?

There are many recipes for cooking pickled beets. You can add various spices, herbs and other ingredients., use the yoke, ferment the whole vegetable, in slices. Of the many options it is easy to choose the most suitable for the method of preparation and taste.

For borscht

On a half-liter jar blanks will need:

• beets - 1-2 pieces;
• salt - a third of a teaspoon;
• garlic - 2 cloves;
• peppercorns - 5-6 pieces;
• one bay leaf;
• water.

1. Wash beets, peel, dry, cut into thin rings or small pieces.
2. Garlic, pepper and bay leaf are placed on the bottom of the jar. Next you need a pretty tight lay beets.
3. In 100 grams of water it is necessary to dilute the salt and pour the contents of the jar. If necessary, add water so that it covers the beet layers.
4. The jar is placed in a warm place for fermentation and fermentation for one to two weeks.
5. Next, the container is closed with a lid and stored in the refrigerator.

Also For borsch, pickled beets are made without salt and spices. For this:

1. Beets, pre-peeled and cut into pieces, placed in a jar, pour water and put in a warm place for about 3-4 days.
2. As soon as the fermentation process begins, foam appears on the surface. It can be removed, but not necessarily.
3. As soon as the fermentation has stopped, the product is ready for use.
4. Next, rearrange the jar in the refrigerator, close the lid, and use as needed.

IMPORTANT! Choosing any such recipe, it should be remembered that water should close the root crop, but this leaves room for fermentation, it is impossible to pour the jar under the neck.

Georgian

In addition to beetroot, the main ingredient will be cabbage. Required components:

• raw beets - 1.5 kg;
• cabbage - 2-3 kg;
• celery - 150 gr .;
• cilantro - 100 g;
• red hot pepper - 2 pods;
• garlic - 2 medium heads;
• salt - 90 g .;
• water - about two liters.

1. Cabbage to clean, remove the stalk.
2. Beets are also peeled, cut into thin circles.
3. Slices of garlic, pre-peeled, cut into two parts.
4. Pepper is cleaned from the stem and seeds, washed, cut into slices.
5. Celery and cilantro washed, finely chopped.

Next, the pickle is prepared. It is better to ferment vegetables in a large container, for example, in an enamel saucepan using a press:

1. After the water boils, add and dissolve the salt, cool.
2. A layer of beet is laid on the bottom, then a layer of cabbage, beet again, etc.
3. In the middle you need to add a layer of garlic, pepper and herbs.
4. The top layer should be beet for uniform coloring of the workpiece.
5. Vegetables are poured with cold pickle and pressed down with oppression. They can serve as a bank with water of 3 liters.
6. The pot is placed in a warm place.
7. Every day all layers need to be pierced with a knife so that gases can come out of the cabbage.
8. After the foam has ceased to appear on the surface, and the brine has become transparent, the blank can be laid out on cans.
9. Cover can be ordinary covers, stored in the refrigerator or other cool place.

According to Bolotov

Bolotova's recipe is universal for all fermented vegetablesincluding for beets.

1. In a three-liter jar, put the beets, peeled and cut into slices or slices.
2. Pour water to the neck.
3. Water from the can is poured into the tank.
4. Add there 1 tbsp. l sugar, 1 h l salt and 1 h l sour cream.
5. Then the brine is poured back so that the vegetables are completely closed.
6. Jar placed in a warm place for 2-3 days.
7. If mold begins to form, it must be removed with a spoon.
8. After that, put the jar in the fridge.

The total time it takes to ferment is two weeks.

With carrots

Ingredients Required:

• beets - 1 kg;
• carrots - 1 kg;
• onions - 300 g;
• salt - 25 g

For brine you need 500 ml of water and 20 g of salt.

1. Beets, onions, carrots clean, wash, cut into small ones.
2. Put in a container, add salt and mix gently.
3. Keep warm for 10 hours.
4. Juice, which is formed, drain, add water, salt and boil.
5. Vegetables are poured with hot pickle, covered with a yoke.
6. Put in a cool place for a few days until ready.

Fast food recipes at home

With spices

Required components:

• beets - 1 kg;
• salt - 1 tbsp. l;
• hot pepper - 1 pc .;
• garlic - 1 head;
• water - 600 ml;
• fennel seeds - 1 dess. spoon;
• black pepper peas - 1 hour l;
• allspice peas - 1 h l;
• Dill greens.

1. Wash beets thoroughly and put in cold water.
2. Boil for about an hour.
3. Remove from water, peel and cut into slices or slices.
4. In a sterilized jar at the bottom pour spices.
5. Put the peeled and chopped garlic cloves, a whole pod of pepper.
6. Layers of beets are poured into slices of garlic and dill seeds. It is necessary to pack more tightly.
7. In the water, add salt and the remaining spices.
8. Boil for 5 minutes.
9. Cool to room temperature.
10. Brine pour beets so that it is completely closed.
11. Bank put in the heat for three days.
12. Then the finished cover is sterilized with a lid and cleaned in the refrigerator.

Kvass in a jar without additives

1. A pound of beet wash, dry, coarsely grate.
2. Add half a tablespoon of salt, mix well.
3. In a dry sterilized jar, apply beets, tamping a little, so that it gives juice. To the top of the can should be 2-3 cm.

For brine preparation:

1. At 1 tbsp. water is taken a spoonful of salt, stirred until dissolved.
2. After that, poured into the jar almost to the top.
3. Cover and shake gently.
4. Screw the lid on and put the jar in a dark warm place for two days, after which the beets are ready for use.

Difficulties and problems

To make beet pickling correct, It is necessary to remember some general rules:

• beets are better to choose medium-sized, red varieties;
• if for pickling beets are cut, it must be cleaned;
• banks for long-term storage must be sterilized;
• mold and foam that are formed during the fermentation process must be removed;
• brine, except for individual recipes, should be at room temperature.

Alternative ways to save

To preserve beets in the winter, in addition to fermentation, use different methods. From it do:

• various salads;
• salted with cabbage and other vegetables;
• marinate;
• just stored raw in a cool place, covered with sand or shavings.

What can be made of the product?

Pickled beets can be used as:

• additive in borsch, vegetable stews, salads;
• stew in the form of a side dish;
• use as an independent snack, depending on the recipe.

The process of making sour beets is quite simple and does not require special culinary abilities. The benefits of such blanks are enormous. Fermented beet makes a variety in the diet, retains all the vitaminswhat is especially needed in the winter, makes the usual dishes tastier and more original.

Watch the video: If You Eat Beets Every Day, This Is What Happens To Your Body (December 2024).