Pickled beets - how to ferment beets for the winter for borscht at home.
Pickled beets prepared according to this recipe make it possible to prepare a very original and tasty borscht. It is tasty and self-sufficient and can be served as a separate dish. Using it you can prepare a variety of winter salads. Brine from such a preparation will perfectly quench your thirst on a hot day, and in winter, it will replenish the body’s vitamin reserves depleted over the winter. In a word, nothing will go to waste.
We begin preparing pickled beets for the winter by selecting whole, unspoilt root vegetables.
We cut off the top, tip and clean.
Next, rinse with water and place in a fermentation container.
Cover the top with a cloth and weigh it down a little.
To prepare beet brine, take a bucket of water and add 0.3 kg of salt.
Fill the beet with the prepared brine so that the load is covered by 10-15 cm.
Beets are fermented at a temperature of +20 degrees. From time to time you need to wash the cargo, remove foam and remove mold. After 2 weeks, the root vegetable loses its color and the brine becomes ruby red. These pickled beets are already ready and can be eaten.
Such beet preparations are stored in a cool place until they are used. When you start using it, you can transfer the pickled beets into jars with screw-on lids and place them in the refrigerator.
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