Red pickled beets in Korean, in Georgian, Ossetian at home: recipe for the winter in banks. How to cook beets in Korean at home sharp, with carrots, sesame seeds?

Recipes for cooking pickled beets are their simplicity. The result is very tasty salads and snacks made of juicy, sweet root crop. This article will tell you all the secrets of pickling beetroot for fast -cooking for the winter.

Beets in Korean for the winter in banks

You will need:

• Beet - 2 pcs (large fruit, two or three things with a total weight of about a kilogram).
• Bite - 3 tablespoons (ordinary table or apple as desired).
• Garlic - 6 cloves (the number of cloves must be adjusted independently, depending on the severity).
• Coriander - Add dry seasoning or chopped fresh to taste.
• Sugar - 1 tablespoon (without a hill).
• Salt - 1 teaspoon (the amount of salt can be increased, but not reduced).
• Oil - 4 tablespoons (any vegetable oil, best sunflower).
• Water - Half a liter

Preparation:

• Beets should be fresh. Grate it on a special grater, or on a regular large.
• Beetroot folds into banks
• Seeds are prepared: spices and salt are dissolved in water
• Vinegar and oil are added to the brine, as well as the garlic is squeezed out.
• The beets are poured with a ready brine and rolls up in the usual way.

If desired, you can cut, and not grate the beets. Most often, beets are either chopped with cubes or cut largely.

Beets in Korean's most delicious recipe

Tasty beets in Korean will be a great addition to the festive and everyday table. The secret of this recipe is that the refueling (special seasoning) is first prepared and only then the grated beets in banks are poured.

You will need:

• Beet - 1 pc (one large root crop weighing about 500 grams).
• Vinegar - 3 tablespoons of ordinary or apple vinegar.
• Salt - 0.5 teaspoon
• Sugar - 1 teaspoon (full spoon with a slide).
• Vegetable oil - Half a glass (about 125 milliliters), you can use sunflower, olive or linen.

Spices for preparation of seasonings:

• Garlic - 3 cloves (three large and sharp, the amount can be adjusted independently).
• Black pepper - 0.5 teaspoon
• Red pepper - 0.5 teaspoon
• Coriander - 1 teaspoon of ground dry seasoning

Prepare a refueling for beets in Korean:

• Squeeze the garlic in a glass bowl
• Add all spices to the garlic: peppers, coriander, salt, sugar and vinegar.
• Pour the oil and thoroughly mix the dressing with a whisk or fork.

Cooking beets:

• Beetroot should be rubbed on a special grater for "carrots in Korean."
• The beets are folded into a bowl and poured with refueling, thoroughly mixed. Another way: to put the beets in a plastic large baking court and pour with gas stations, and then shake the court thoroughly so that the gas station is distributed throughout the grated mass.
• The court or refined beets, transferred to the jar, is sent for pickling in the refrigerator. Beetroot pickling time is two days, only after this time the salad is considered ready.

Beetroot is acute in Korean: Recipe

The recipe for acute beets in Korean really like men. Such a salad serves as an excellent snack and an addition to meat fatty dishes.

You will need:

• Beet - 1 pc (large, weighing about 500g)
• Vinegar - 3 tablespoons (you can use table or apple).
• Garlic - 3 cloves (adjust the quantity yourself, depending on the severity of garlic).
• Salt - A pinch (you can more, adjust to taste).
• Sugar - 1 teaspoon (you can not add).
• Vegetable oil - 125 ml (half a glass, any vegetable).
• Pepper red, black, mixture of peppers - 1 teaspoon (adjust the amount to taste).

Preparation:

• Beets should be thoroughly washed, peel
• Grind the root crop on a special grater "for Korean carrots."
• In grated beets, add crushed garlic, salt and pepper beets, add sugar.
• Grated beets are flavored with vinegar
• Beetroot is transferred to a glass, half -liter jar, each layer of beets is tightly pressed so that the vegetable let the juice.
• The beets are watered with oil on top. The jar is closed with a lid and goes to the refrigerator.
• Beets should stand in a calm state for two days. During this time, the vegetable is completely soaked in marinade from vinegar and garlic. The salad will gain sharpness and pleasant sourness.

Beets and carrots in Korean: Recipe

A great variety of ordinary "Korean" beets is a salad recipe with carrots.

You will need:

• Beet - 2 pieces (medium -sized root crops)
• Carrot - 2 pieces (medium -sized root crops)
• Oil - half a glass (vegetable oil, half a glass - 125 ml).
• Garlic - 3 cloves of garlic (adjust the amount of garlic yourself to taste).
• Carrots in Korean - 3 tablespoons (adjust to taste).
• Vinegar - 1 tablespoon (ordinary table)
• Sugar - Half a teaspoon
• Salt - Half a tablespoon (if there is no salt in the Korean seasoning).

Preparation:

• Vegetables are washed out and rubbed on a special grater.
• Prepare a sauce for pickling: oil, spices, garlic, vinegar.
• The mass is filled with the sauce and mixed thoroughly
• Grated vegetables are placed in jars and cleaned for storage in the refrigerator.

Beets in Korean recipe for cooking raw

You can cook the “Korean” beets from boiled beets, but it is much more useful for such a salad made from fresh root crop. Such a "Korean" beet is crispy, juicy and has a pleasant sweet taste.

You will need:

• Beet - 3 pcs (several root crops with a total mass of 1 kg).
• Garlic - 5 pcs of cloves (the number of cloves of garlic adjust independently, depending on sharpness).
• Cinza - 1 beam (fresh, can be replaced with a bundle of parsley or dill).

Courage for beets:

• Vegetable oil - half a glass (you can use any).
• Vinegar - One third of a glass (any vinegar)
• Salt - to taste, half a teaspoon
• Sugar - 1 tablespoon with a slide
• A mixture of peppers - 1 tablespoon
• The pepper is black with peas - 1 teaspoon
• Coriander - 1 teaspoon dry seasonings

Preparation:

• Beets are cleaned and rubbed on a special grater for Korean carrots. The whole mass is formed in a deep salad bowl.
• The gas station is prepared: garlic is squeezed to vegetable oil and vinegar is added, as well as spices. The refueling is thoroughly mixed and infused for five minutes.
• During this time, you should very finely chop the cilantro and send it to beets. Mix the mass thoroughly.
• Beetroot is refueled by the sauce, thoroughly mixed.
• The mass is tightly laid in a glass jar, each layer should be pressed so that the vegetable is launched by the juice.
• The jar is closed with a lid and goes to the refrigerator. You can eat beets only after two days of insisting, only then the dish is considered ready.

Boiled beets in Korean: Recipe

A salad of boiled beets in Korean is soft and not as crispy as from fresh. However, it turns out very tasty.

You will need:

• Beet - 2 pcs (two large boiled beets, purified).
• Bite - 2 tablespoons (ordinary table or apple as desired).
• Garlic - 3 cloves (the number of cloves must be adjusted independently, depending on the severity).
• Coriander - 1 teaspoon (dry seasoning)
• Sugar - 1 tablespoon (no hill)
• Salt - 1 teaspoon (the amount of salt can be increased, but not reduced).
• Oil - 4 tablespoons (any vegetable oil, best sunflower).

Preparation:

• Beets are washed out of dirt, boiled to a soft state, cleaned.
• Beetroot should be rubbed on a special oblong grater so that the “shavings” turn out to be long and thin.
• Beets should be put in a high salad and pour sauce for pickling.

Preparation of sauce-ma'al:

• Half a glass of vegetable oil should be heated to a warm state.
• Three cloves of garlic are squeezed into the oil, salt, sugar and coriander are added.
• Vinegar is added to the sauce, the whole mass is thoroughly mixed.
• With warm sauce, grated beets are poured, thoroughly mixed.
• Beetroot is transferred to a glass jar and cleaned for a day in the refrigerator for pickling.
• In this state, beets should stand exactly a day before use.

Current beets of quick cooking: Recipe

You can prepare “fast Korean beets” with the help of ready -made spices. Such spice is called "for Korean carrots." Even if you are not picking up carrots, but beets - it will suit you.

Important: be careful if the seasoning contains salt, add additional salt is not worth it so that the salad does not turn out to be overlooked.

You will need:

• Beet - 1 kg (fresh, cleaned)
• Garlic - several cloves (the quantity is adjusted to taste and severity).
• Vegetable oil - half a glass (approximately 125 ml).
• Vinegar - 2 tablespoons (if you do not want a "sourness" in a salad, vinegar can not be added).
• Seasoning "Korean" - 2 tablespoons

Preparation:

• Beets are cleaned and rubbed on a special grater. The beetroot mass should be folded into a large salad bowl.
• Beetroot is poured with oil and vinegar, thoroughly mixed.
• Garlic is squeezed into beets, seasoning is added. The mass should be mixed for several minutes so that the seasoning is distributed throughout the beets.
• Beetroot is folded in a glass jar and cleaned in the refrigerator for pickling. Beets march quickly, after four hours it is already ready for use.

Beetroot in Korean with sesame seeds: recipe

Kunzhut will add a soft spice from beetroot salad from the beetroot. Such a salad is recommended not to be conservation, but to pickle. You can add sesame seeds, both fresh and boiled beets.

You will need:

• Beet - 1 kg (fresh, purified)
• Garlic - 4 cloves (to regulate the severity of beets to taste).
• Sesame - 1 packaging (in it 50 grams)
• Vegetable oil - half a glass (approximately 125 ml).
• Salt and sugar - One teaspoon
• Vinegar - 1 tablespoon

Preparation:

• Beets are cleaned and rubbed on a special grater
• The beetroot mass folds into a high dish, salt, sprinkled with sugar.
• Garlic is squeezed into beets, vinegar and vegetable oil are added.
• Beets are mixed so that all the ingredients are mixed
• Sesame goes to the pan without oil. The sesame should be fried for only a few minutes, all this time you should shake the pan, not allowing grains to burn.
• Fry sesame seeds are added to the beets. The mass is mixed and folded in a jar.
• The jar is put in the refrigerator. The beets should be marinated about a day before use.

Beetroot pickled in Ossetian: Recipe

This is a simple recipe for pickling beets for the winter. Such a salad can be eaten immediately, or can be closed to banks.

You will need:

• Beet - 5 pcs (large root crops)
• Salt - 1.5 tablespoons (it is recommended to use sea salt, since it has a softer taste).
• Water - 1 liter (clean or boiled)
• Garlic - 1 head (severity can be adjusted to taste).
• Vegetable oil - Several tablespoons

Preparation:

• Beets should be thoroughly washed. It is advisable to do it with a brush. Do not remove the peel.
• Beets should be boiled until cooked. A soft boiled beets should be cut into bars with a thickness of one silt with two centimeters, three or four long.
• Beets are laid out in jars
• Prepare the brine: boil a liter of water, dissolve salt in it.
• You should add garlic to the finished brine and mix it thoroughly.
• Bars with beets are poured with a brine, a spoonful of vegetable oil is poured into each jar.
• Banks are covered with saucers and cleaned in a dark place for insisting and pickling.
• In this state, they should stand for five days at room temperature.
• After that, they can be cleaned in a cool place: a cellar, a refrigerator, a pantry.

Pickled beets in Georgian nuts: recipe

Beetroot "Georgian" is an original recipe for a fragrant snack with a spicy, spicy and slightly sweet taste.

You will need:

• Beet - 1 kg of root crops
• Water - 1.5 liters of clean or boiled water
• Lavka sheet - 5 large sheets
• Pepper peas - 1 teaspoon
• Salt - 1 teaspoon (can be adjusted to taste)
• Sugar - 4 tablespoons (no hill)
• Vinegar - 4 tablespoons (preferably apple)
• Garlic - 5 cloves (adjust yourself by severity).
• Walnut - 100 g (crumpled with a rolling pin or chopped with a knife).
• Coriander - 1 bunch of fresh grass or a tablespoon of dry seasoning.
• Pepper - Add black sharp ground to the taste
• Hop-sunels - 1 tablespoon (or to taste)

Preparation:

• Beets should be boiled until cooked and cut with a figure knife.
• It is necessary to prepare the brine: boil the water and dissolve in it all the listed dry spices, as well as sugar and salt.
• The coriander is finely chopped, they should sprinkle chopped beets.
• Beets are laid in the banks layer by layer, sprinkling with nuts.
• Vinegar and garlic are added to the brine
• Boiled beets are poured with a brine and cleaned in a dark place of room temperature for insisting and pickling.
• For two days, beets are in this state, after which it is cleaned in the refrigerator.

Video: "Beetroot in Georgian: Recipe"