Despite the fact that beets are quite familiar to us, our ancestors did not know much about this vegetable. People became acquainted with beets about 2000 years BC. Basically beet was used as a medicinal plant by Assyrians, Persians, Babylonians.
In our country beet came about X century from Byzantium
.
Gradually the vegetable spread throughout Europe and became an important part of the diet of the people.
Now the beet does not lose its relevance
.
It is still many grow it in their own vegetable gardens. Let’s tell you how to prepare pickled beets.
Ingredients for pickled beets:
- beets – 4 kg;
- onion – 500 g;
- sweet pepper – kg;
- tomatoes – 1.5 kg;
- vegetable oil – 500 ml;
- sugar – 300 g;
- salt – 60 g;
- vinegar – 200 ml;
- garlic – 150 g.
Preparation of pickled beets:
We peel the beet from the peel and rub it on large sharps of a grater or on a Korean-style grater. In a saucepan, heat vegetable oil, cut onions in half rings
. Send the onions
to the pot
to fry. Peel the sweet pepper and cut into thin slices. Put the peppers to the onions, stew for 10 minutes over medium heat, stirring occasionally.
Dice the tomatoes randomly, put them to the onions and peppers
.
Cook tomatoes with onions and peppers for 5 minutes over medium heat. Then gradually add beets to the vegetable mass, mix.
Bring the beets to a boil, pour salt and sugar, stir. Wait until the mass again boils, pour vinegar and add pressed garlic.
Cook the beet mass for 5 minutes, and then put it in sterilized jars.
If desired, you can add hot pepper and ground black pepper to the mixture.
Screw the beet mixture with lids and turn the jars upside down. Cover the jars with a towel and leave to cool completely.
