Beetroot is a very healthy vegetable, which is used in medicine and medicine. It is rich in vitamins, folic acid, and vitamin B complex (B2, B3, B6), and it contains sodium and potassium, as well as iodine. Beets support the formation of red and white blood cells, the creation of antibodies in the immune system, affect the proper functioning of the nervous and digestive systems, the appearance of the skin, iodine supports the proper functioning of the thyroid gland, and sodium and potassium affect the proper functioning of brain tissue and muscle development.
Beets, beets, or red beets are the freshest with leaves that resemble chard. If there are no beets, it can be up to 2-3 weeks old, and when you choose it, you choose fleshy, firm fruits of bright color. You can prepare beets with or without preservatives, at your discretion. In this recipe, I will write both procedures, and it is up to you to choose which one to leave your beets for the winter.
Components:
5 kg of beets
1/2 vinegar
2l of water
60 g of salt
80 g of sugar
1 sachet of preservative (omit this if cooking without)
Preparation:
Wash the beets and remove the tops on both sides.
Arrange in a larger and deeper pot, pour water.
There should be plenty of water because it will cook for a long time.
Beets are hard, so they should be cooked for 2 hours.
After an hour and a half, take a knife or fork and prick the beets (several pieces) to see how much it is cooked.
Feel free to pierce it to the line, to see if it is still hard in the middle, then cook for another half an hour.
When the knife or what you have already taken to stab approaches the middle of the beetroot without any excessive pressure, it is ready.
Larger beets will cook longer, even 2.5 hours, while smaller ones can be ready in 1.5 hours.
Strain and allow to cool completely.
In another pot, pour vinegar, water, salt, and sugar and boil.
When it boils, remove from the heat and cover.
After 10 minutes, add the can (whoever does not put this part) and stir, it will dissolve quickly.
Peel a chilled beetroot, it goes very quickly because the shell can be removed very nicely even with your fingers.
Wash the beets and cut them into traditional rings or cubes (a new method, I've only recently seen it being chopped and so on).
Fill the jars by placing the jar on the palm and then stacking the reel horizontally on the reel, so it is best to fill the inside and then turn the jar to a vertical position and finish stacking.
From this measure, I got 9 jars. Pour a cooled bay of vinegar over each jar, a little more than the beets placed in the jar, in case a little of that juice is absorbed so that the tops do not stay dry.
Put cellophane and lids and store them in a dry and dark place until serving.
If you work without preservatives, then when you fill the jars, close each one with a new lid.
Put a cloth in the deeper pot on the bottom and place it in the pot as many jars as you can stand upright.
Pour water to the lid and bring to a boil.
When the water boils, let it boil for 5 minutes, then turn off the heat and remove the pot.
Take the jars out of the water, wipe them with a cloth and put them on an old blanket or something similar, cover them, tuck them in and leave them to cool, then put them in a dry and dark place.
Pleasant.
Cvekla je najbolje ceđena al na ispravan nacin.