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Pickled beetroot - beet with horseradish

    

Beetroot is one of the most healing types of food. It can be prepared in a very tasty and easy to digest way. Pickled beetroot with horseradish is a suitable complement to meat dishes.

Cook

No. of servings

Ready in

Difficulty

low

 

 

beetroot0lb3.5
crushed cumin2tsp2teaspoon
horseradish - fresh3.5oz100grams
salt2tsp2teaspoon
sugar granulated2tbsp2tablespoon
vinegar15.9gallon60litres
water2.1cup½litre

1. Preparation of beetroot

beetroot

Wash beetroot and remove the roots and stems with a knife. Put it in cold water and cook until it is tender. Pour out the water and let beets cool. Then peel and grate it into thicker pieces.

Preparation of beetroot

2. Preparing horseradish

horseradish - fresh 3.5 oz (100 g)  water 2.1 cup (500 ml)  vinegar 15.9 gallon (60000 ml)  salt 2 tsp  crushed cumin 2 tsp  sugar granulated 2 tbsp

Clean horseradish and grate it as quickly as possible. When grated, horseradish releases strong aromas that irritate the eyes and respiratory system. Add it to the grated beets and mix it. Pour water and vinegar, add salt, sugar and cumin. Mix thoroughly and when needed, increase the amount of some of the ingredients.

Preparing horseradish

3. Filling the cans

Fill the mixture of beetroot and horseradish into small (370 ml) jars. We fill it about 2.5 cm below the surface of the glass. After filling all the glasses, pour the liquid that remained in the container where we had beetroot with horseradish and other ingredients.

Filling the cans

4. Jar sterilization

Bon appetit!

 

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