Beets — 800 g
Carrot — 200 g
Garlic — 4 cloves
Carnation — 12 pcs.
Peppercorns — 12 pcs.
Marinade:
Water — 1 l
Salt — 2 tbsp.
Sugar — 2 tbsp
Vinegar 9% — 80 ml
Bank 250 ml — 1 pc.
Bank 350 ml — 2 pcs.
Let’s collect the necessary ingredients for cooking pickled beets with carrots for the winter.
We clean the beets, carrots and garlic, rinse everything. We sterilize jars and lids in a convenient way.
Grate beets for Korean carrots.
Grate carrots too.
Put the chopped beets and carrots in a bowl, mix to evenly distribute the vegetables.
Pour water into a saucepan, add salt and sugar, bring to a boil and add vinegar. The marinade is ready.
While the marinade is being prepared, first put the clove buds, peppercorns in sterilized jars, then tightly spread the mixture of beets and carrots, adding randomly chopped garlic. Pour everything with boiling marinade.
We seal the jars hermetically and turn them upside down, leave them to cool overnight in this position, wrapped in a thick blanket.
Harvesting pickled beets with carrots for the winter is completed.
In the morning, the workpiece is ready for long-term storage in the pantry. Happy and successful conservation!
