Canned beets
Description
A preservation recipe without unnecessary complications. I use canned beets for salads and appetizers. The simplest appetizer consists of beets, blue onion sliced into half-rings, olive oil, and freshly squeezed lemon juice. Beets have a unique flavor and are easy to experiment with (I mean creating new recipes). So don’t stop. The ingredients in this canned beet recipe are calculated for one one-liter jar. The step-by-step recipe for preparing such beets is as follows: 1. It is advisable to select beets of the same size (this is relevant if you will be canning beets whole or in halves). Rinse them and trim off the tails. 2. Boil the beets until done. When they have cooled, peel off the skin. 3. If you are not going to can the beets whole, cut them into small cubes. 4. Prepare the brine for canning. To do this, bring one liter of water to a boil and dissolve the salt in it. 5. Place the beets in sterilized jars and add peppercorns. 6. Pour hot brine over the beets. 7. Cover the jars with lids and sterilize for 10 minutes. Then seal the jars. Canned beets are ready! and new dishes