October is a time of shorter days, beautiful foliage, strong wind, pouring rain, cool temperature. And time of picking up the vegetables from your garden.
If you like pickled beets this post is for you.
I didn’t like beets too much. But while living in the US I started to eat them with my husband. He asked me to pickle them. That’s why I searched for a recipe.
Eventually, I got the one from my Russian friend, Mom of three daughters, lovable wife, and a blogger@mama_natasha_gotovit
Take a look at this piece of cake.
1 kg ( 2 lb) beets
400 ml (1 ⅓ cups) water
1 teaspoon salt
3 tablespoon sugar
1 bay leaf
0.5 teaspoon whole black pepper (or less)
3 whole cloves
1 tablespoon vegetable oil
3 tablespoon vinegar 6% ( I put 4 tablespoons because I use 5% vinegar)
First we need to boil the beets until tenderness. Peel them, put in jars. If the beets are big cut them.
Then we make a marinade:
Bring water to boil, add salt, sugar, pepper, cloves, bay leaf, vegetable oil and carefully vinegar.
Hot marinade pour into jars to the beets. Leave on the counter for a few hours, lid and keep them in the fridge for 24 hours.
Your beets are ready! Enjoy !