Beets, right after, usually go to jars. It is great to remember their taste in winter. This time I give a recipe from the notebook we have beetroot without vinegarand with other ingredients that you already have one hundred percent in your kitchen. For potatoes with pork, they will be as found.
You don’t have to add vinegar to beetroot. Through it, they lose their natural taste and valuable ingredients, i.e. vitamin C, iron, magnesium, potassium. You can preserve them with salt and sugar. This first ingredient inhibits the development of bacteria and microorganisms, and the second works like a preservative – supports fermentation and prevents spoilage.
My mother additionally adds acid apples to the beets. This add -on makes them gain a distinct, slightly acidic note that breaks their sweetness.
What ingredients do we need to make beetroot without vinegar? Here is a short list:
- 4 kg of beets;
- 4 sour apples, e.g. papers;
- 1/2 cup of sugar;
- 1 teaspoon of salt.
To start with, cook the beetroot in the skins until soft. Remember that the water must cover the vegetables so that they cook evenly.
Then strain the beetroot, peel them and grate them on a grater. Further with vegetables with salt and sugar, also add peeled and grated apples to them.
Put the beets prepared in this way without vinegar. Start pasteurizing them in a pot for 10 minutes. Finally, put the dishes upside down so that they cool down. Store preserves in a dark and dry place, preferably in the pantry.
They will fit not only with potatoes with pork loin. They blend in well with slopes, cutlets, stews or roasting. Nothing prevents you from serving them cold to sandwiches or salads.
