Recipes of pickled beets are distinguished by their simplicity. As a result, delicious salads and snacks are made from a juicy, sweet root. This article will tell you all the secrets of pickling beets and for the winter.
Contents
- Beets in Korean for the winter in cans
- Beets in Korean are the most delicious recipe
- Beets are hot in Korean: recipe
- Beets and carrots in Korean: recipe
- Beets in Korean recipe for cooking raw
- Cooked beets in Korean:Recipe
- Beetroot in Korean fast cooking: recipe
- Beetroot in Korean with sesame: recipe
- Beetroot pickled in Ossetian: recipe
- Marinated beets in Georgian with nuts: recipe
- Video: "Beets in Georgian: recipe"
Beets in Korean for the winter in banks
You will need:
- Beet - 2 pieces( a large fruit, two or three pieces totaling approximately in kilograms).
- Bite - 3 tablespoons( usual table or apple at will).
- Garlic - 6 denticles( the number of denticles must be adjusted independently, depending on the severity).
- Coriander - add to taste dry seasoning or chopped fresh.
- Sugar - 1 tablespoon( without a slide).
- Salt - 1 teaspoon( the amount of salt can be increased, but not reduced).
- oil - 4 tablespoons( any vegetable oil, best of all sunflower).
- Water - half liter
Preparation:
- Beet must be fresh. Rub it on a special grater, or on a conventional grater.
- Beets are added to cans
- Brine is prepared: water dissolves spices and salt
- Brine and oil are added to the brine, and garlic is also squeezed out.
- The beet is filled with beetroot and rolled in the usual way.
If desired, you can cut, and not grate beets. Most often, beets are either cut into cubes, or cut large.
How to prepare beets for the winter Beets in Korean are the most delicious recipe
Delicious beets in Korean will be a wonderful addition to a festive and casual table. The secret of this recipe is that the refueling( special seasoning) is prepared first and only then the beetroot in the jars is poured into them.
You will need:
- Beetroot - 1 piece( one large root crop weighing approximately 500 grams).
- Vinegar - 3 tablespoons of ordinary or apple cider vinegar.
- Salt - 0.5 teaspoon
- Sugar - 1 teaspoon( a full spoon with a slide).
- Vegetable oil - half a glass( approximately 125 milliliters), you can use sunflower, olive or linseed.
Spices for seasoning:
- Garlic - 3 denticles( three large and sharp, the amount can be adjusted independently).
- Pepper black Pepper black Pepper black
- Pepper red 0.5 teaspoon
- Coriander 1 teaspoon ground dry sauce
Prepare a dressing for beets in Korean:
- In a glass bowl, squeeze the garlic
- Add to garlic allspices: peppers, coriander, salt, sugar and vinegar.
- Pour in the oil and carefully mix the dressing with a whisk or fork.
Beet preparation:
- Beet should be rubbed on a special grater for "carrots in Korean".
- Beets are added to the bowl and filled with dressing, thoroughly mixed. Another way: put the beets in a plastic large food trough and pour the dressing, and then carefully shake the soup so that the dressing is distributed throughout the grinded mass.
- A bowl or tinned beet, transferred to a jar, is sent to marinate in the refrigerator. The time for marinating beets is two days, only after this time the salad is considered ready.
The most delicious recipe for pickling beets Beet spicy in Korean: recipe
Recipe for spicy beets in Korean is very like men. This salad serves as an excellent snack and complement to meat fatty dishes.
You will need:
- Beetroot - 1 piece( large, weighing approximately 500g)
- Vinegar - 3 tablespoons( you can use table or apple).
- Garlic - 3 denticles( quantity adjust independently, depending on the sharpness of garlic).
- Salt - a pinch( you can more, adjust to taste).
- Sugar - 1 teaspoon( you can not add).
- Vegetable oil - 125 ml( half glass, any vegetable).
- Pepper red, black, mixture of peppers - 1 teaspoon( adjust the amount to taste).
Preparation:
- Beetroot should be thoroughly washed, peeled
- The root can be rubbed on a special grater "for Korean carrots".
- In the grated beets, add crushed garlic, salt and pepper the beets, add sugar.
- The grated beet is cured by vinegar
- The beets are transferred to a glass half-liter jar, each layer of beet is firmly pressed so that the vegetable starts the juice.
- Beetroot is topped with oil. The lid is closed with a lid and sent to the refrigerator.
- Beets should stand in a quiet state for two days. During this time the vegetable will be completely soaked with marinade from vinegar and garlic. Salad will be sharp and pleasant sourness.
The way to pickle the sharp "Korean" beet Beets and carrots in Korean: recipe
A wonderful variety of ordinary "Korean" beets is a recipe for salad with carrots.
You will need:
- Beet - 2 pieces( medium size root vegetables)
- Carrots - 2 pieces( medium size root vegetables)
- oil - half a glass( vegetable oil, half cup 125 ml).
- Garlic - 3 garlic cloves( adjust the amount of garlic yourself to taste).
- Seasoning for carrots in Korean - 3 tablespoons( adjust to taste).
- Vinegar - 1 tablespoon( usual table)
- Sugar - half a teaspoon
- Salt - half a tablespoon( if there is no salt in the "Korean" seasoning).
Preparation:
- Vegetables are washed out and rubbed onto a special grater. Prepare the marinade sauce: oil, spices, garlic, vinegar.
- Mass dress with sauce and mix thoroughly.
- Grated vegetables are laid in jars and cleaned for storage in the refrigerator.
Preparation of pickled salad from beets and carrots Beets in Korean recipe for cooking raw
Cooking "Korean" beets can be made from boiled beets, but it is much more useful such a salad made from fresh roots. This "Korean" beet turns crispy, juicy and has a pleasant sweet taste.
You will need:
- Beets - 3 pieces( several root crops with a total mass of 1 kg).
- Garlic - 5 pcs of denticles( the number of cloves of garlic to regulate independently, depending on the severity).
- Kinza - 1 bunch( fresh, can be replaced with a bunch of parsley or dill).
Beet filling:
- Vegetable oil - half cup( can be used any).
- Vinegar - one third of the glass( any vinegar)
- Salt - to taste, a teaspoon of
- Sugar - 1 tablespoon with a slide
- Mix of peppers - 1 tablespoon
- Pepper peas black - 1 teaspoon
- Coriander - 1 teaspoon of dry seasoning
Preparation:
- Beets are cleaned and rubbed on a special grater for Korean carrots. The whole mass is folded into a deep salad bowl.
- Refueling is prepared: vegetable oil is squeezed out with garlic and vinegar is added, as well as spices. The dressing is thoroughly mixed and infused for five minutes.
- During this time it should be very finely chopped coriander and send it to the beetroot. Stir the mixture thoroughly.
- Beet is dressed with sauce, mixed thoroughly.
- The weight is tightly packed in a glass jar, each layer should be pressed to make the vegetable let the juice.
- Bank is closed with a lid and sent to the refrigerator. There is a beet can only after two days of insisting, only then the dish is considered ready.
"Quick" recipe for pickling delicious and spicy beets Boiled beets in Korean: recipe
Salad from boiled beets in Korean is soft and not as crisp as fresh. Nevertheless, it turns out very tasty.
You will need:
- Beet - 2 pieces( two large decoction beets, peeled).
- Bite - 2 tablespoons( usual table or apple as desired).
- Garlic - 3 denticles( the number of denticles must be adjusted independently, depending on the severity).
- Coriander - 1 teaspoon( dry seasoning)
- Sugar - 1 tablespoon( without slide)
- Salt - 1 teaspoon( the amount of salt can be increased, but not reduced).
- oil - 4 tablespoons( any vegetable oil, best of all sunflower).
Preparation:
- The beets are washed away from dirt, boiled until soft, cleaned.
- Beet should be rubbed on a special elongated grater so that the "shavings" are long and thin.
- Beet should be put in a tall salad bowl and pour the sauce for pickling.
Preparation of marinade sauce:
- Half a glass of vegetable oil should be warmed to a warm state.
- Three cloves of garlic are squeezed into the oil, salt, sugar and coriander are added.
- Vinegar is added to the sauce, the whole mass is thoroughly mixed.
- Warm beetroot is poured over grated beets, carefully mixed.
- Beets are transferred to a glass jar and stored for a day in the refrigerator for marinating.
- In this condition, the beet must stand exactly one day before use.
You can pickle the boiled beet Beetroot in Korean fast cooking: recipe
Prepare the "quick Korean beetroot" with ready-made spices. This spice is called "for Korean carrots." Even if you do not pick carrots, but beetroot - it will suit you.
IMPORTANT: Be careful if the seasoning contains salt, add extra salt is not necessary, so that the salad does not turn out to be over-salted.
You will need:
- Beet - 1 kg( fresh, cleaned)
- Garlic - several denticles( the amount to be adjusted according to taste and sharpness).
- Vegetable oil - half a glass( approximately 125 ml).
- Vinegar - 2 tablespoons( if you do not want "sour" in the salad, you can not add vinegar).
- Seasoning "Korean" - 2 tablespoons
Preparation:
- Beets are cleaned and rubbed on a special grater. Beet mass should be put in a large salad bowl.
- Beets are poured with oil and vinegar, mixed thoroughly.
- Garlic is squeezed into the beets, seasoning is added. The mixture should be mixed for several minutes, so that the seasoning is distributed throughout the beet.
- Beets are folded into a glass jar and retracted into the marinade refrigerator. Marinated beets quickly, after four hours it is ready to eat.
How quickly to pickle the beetroot? Beets in Korean with sesame seeds: recipe
Sesame will add salad from beets "in Korean" soft spice. This salad is recommended not to preserve, but to pickle. Add sesame can be, both to fresh, and to boiled beets.
You will need:
- Beet - 1 kg( fresh, purified)
- Garlic - 4 teeth( sharpness of beets to adjust to taste).
- Sesame - 1 pack( in it 50 grams)
- Vegetable oil - half a glass( approximately 125 ml).
- Salt and sugar - one teaspoon
- Vinegar - 1 tablespoon
Preparation:
- Beets are cleaned and rubbed on a special grater
- The beet mass is added to a high dish, salt, sprinkled with sugar.
- Garlic is squeezed into the beets, vinegar and vegetable oil are added.
- Beets are mixed to mix all the ingredients.
- Sesame leaves for a skillet without oil. Fry sesame should only a few minutes, all this time you should shake the pan, not letting the grains burn.
- The fried sesame is added to the beetroot. The mass is mixed and folded into a jar.
- The jar is placed in the refrigerator. Marinate beets should be about a day before consumption.
beet with sesame Beets marinated in Ossetic: recipe
This is a simple recipe for pickling beets for the winter. This salad can be eaten immediately, but can be closed in jars.
You will need:
- Beetroot - 5 pieces( large root vegetables)
- Salt - 1,5 tablespoons( sea salt is recommended because it has a softer taste).
- Water - 1 liter( pure or boiled)
- Garlic - 1 head( sharpness can be adjusted to taste).
- Vegetable oil - several tablespoons
Preparation:
Beetroot should be thoroughly washed. It is advisable to do this with a brush. Do not remove the peel.
beets in Ossetian style Marinated beets in Georgian with nuts: recipe
Beets "in Georgian" - this is an original recipe for a fragrant snack with spicy, spicy and slightly sweet taste.