Pickled beets at home – a detailed recipe cooking. 
Time: 1 hour. 50 min The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Marinade
- 1 tbsp. vinegar with tarragon
- 1 large red onion head
- 1.5 tsp salt
- 1/2 tbsp. Sahara
- 1 tbsp. water
Baked beets
- 6 medium beet root crops, with cut roots
- 2 large shallots, peeled
- 2 sprigs of rosemary
- 2 tsp olive oil
Recipes with similar ingredients: beets, rosemary
Recipe preparation:
- Peel the baked beets and cut them into thin slices. Put it in a liter jar, alternating with layers of onion. In a small boil the remaining ingredients in a saucepan and pour the beets. Tight close the jar and refrigerate for 3-7 days before serving table.
- Baked beets: Preheat oven to 200 ° C. In large Mix all the ingredients in a bowl. Put in a foil pouch and bake in the oven for 40 minutes. Yield: 2 liters.
