Well, now winter is at the door, now it's pickle time! When we talk about pickles, we see the flowing water, especially pickled beetroot, the fastest, most enjoyable and also the most delicious.
I'd eat it like an apple if they let it :)
My father also loves this recipe, I watched and learned it years ago when he was making it himself. Those who do not want the dominant garlic taste can use the garlic whole or cut into 2 parts instead of crushing it.
If you boil the beets with their skins after washing them thoroughly and even brushing them, their color will be dark. It is very difficult to get this dark purple color when you peel and cook it.
When adjusting the water, you need to be careful not to spill the boiling water. Thus, you can preserve both flavor and color.
To my other recipes with beetroot You can find it here.
Those who want to make normal pickles, that is raw Pickle juice measurements can be found here.
I would love to share my recipes with your photos in my story :) My Instagram account: @kitchensirlari
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Ingredients for Pickled Beetroot Recipe
- 1,5 kg of red beetroot
- 4-5 cloves of garlic
- 1 teaspoon of grape vinegar
- 1,5 – 2 tablespoons of salt (you can adjust the salt ratio according to your taste)
- enough water to cover the beets by 2 inches
How to Make Beet Pickle Recipe?
- Wash the beets by rubbing and put them in the pot, add water and 1-2 teaspoons of salt and boil them until they are soft.
- Take the boiled beets out of the water while they are still hot, and peel the skins very thinly or peel them by rubbing them with a towel. Cut into quarters or six, depending on the size of the beets.
- Lightly crush the peeled garlic in salt or cut into 2-3 pieces.
- Take the vinegar and salt in the jar, add 1-2 ladles of hot boiling water, mix and dissolve the salt.
- After the salt melts, add the garlic, press the chopped beets into the jar.
- Add the remaining boiling water to the jar and close it tightly.
- Leave for 2 days at room temperature. Your pickle is ready to serve in 2-7 days.