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Easy pickled Beetroots and Turnips _ Sofrat hadhramia
Pickled Beetroots and Turnips
đź’ Ingredients:
- Fifty grams of salt.
- A liter of water.
- Four beetroots, peeled and cut into thin slices.
- Six turnips, cut into thin slices.
đź’ Preparation:
- Mix the salt and water in a pot and bring to boil, then cool to four degrees Celsius.
- Arrange the beets and turnips in a clean, sterilized bowl, then pour cold salted water over them so that the pieces are submerged.
- Put a weight on the turnip and beetroot pieces to keep them submerged in the salted water, and place them in a place with low lighting and at a temperature ranging from 16 to 20 degrees Celsius until the pieces taste sour, and they ripen within a period ranging from about one to two weeks.
Pickled Beets
đź’ Ingredients:
- Ten small beets, peeled and chopped.
- Two cups of white sugar.
- A tablespoon of pickling salt.
- A cup of white vinegar.
- A quarter cup of whole garlic cloves.
đź’ Preparation:
- Place the beets in a large pot, cover them completely with water, then put them on the fire until the mixture is cooked for a quarter of an hour, depending on the size of the beets. If the beets are large, cut them into quarters, and take two cups of beet water.
- Sterilize the jars and lids by immersing them in boiling water for at least ten minutes.
- Fill each jar with beets and add several whole cloves of garlic to each jar.
- Mix the sugar, pickling salt, beet water and vinegar in a large pan, and put it on the fire to boil the ingredients together, then pour the hot solution over the beets arranged in the jars, and cover them tightly.
- Put some water in a pot, and put the pot on the fire until the water boils, then put the jars in the boiling water using the holder, leaving a distance of five centimeters between each jar and the other. Pour boiling water over the jars from above so that the boiling water covers the jars by two and a half centimeters, and let the water boil over the jars while covering the pot for ten minutes, after which the pickled beets are ready for storage.
Quick Pickled Beets
đź’ Ingredients:
- 660 grams of peeled beets, leaving 2.5 cm of stem.
- 1 teaspoon of whole mustard seeds, divided.
- 2 slices of orange, divided, each 1 ½ inches thick.
- 1 cup of white vinegar.
- 1 cup of water.
- ½ cup of fresh orange juice (juice of 1 to 2 oranges)
- 1 tablespoon of kosher salt.
đź’ Preparation:
- Set the oven rack in the middle of the oven at 200 degrees Celsius, wrap the beets in aluminum foil, each wrapped individually, and place the wrapped beets on a baking sheet.
- Roast the beets in the oven for 50 to 60 minutes, opening the oven on the beets after half an hour, and adding a tablespoon of water to the filling sheets if they look dry or start to burn.
- Remove the beets from the oven as soon as you can easily insert a fork or skewer into the beets, knowing that small beets ripen before large ones.
- Prepare the pickling containers or jars by washing them and washing the lids and rings with soap and warm water and rinsing them well, and leaving them in the air until they dry, or drying them with a clean towel.
- Put half a teaspoon of mustard seeds in each pickling container, and put an orange slice in each bowl, and press the slices to stick to the side of the container.
- Remove the beets from the oven when they are done roasting, and set them aside until they cool completely, and rub the beets with kitchen paper to remove the roots and peel stuck to the beans, and if the peel does not come off easily, this means that the beets need more cooking.
- Cut the beets in half, then cut the halves into longitudinal slices, each slice 2.5 cm thick, and arrange the beet slices in the jars well, taking care not to crush them, leaving about 1.25 cm at the top of the jar.
- Add the water, orange juice, vinegar and salt to a cup or large bowl, stir well to dissolve the salt, then pour the mixture over the beets, leaving 1.25 cm at the top of the jar, as it is not necessary to use the entire mixture.
- Gently press the jars to get rid of air bubbles, cover the jars tightly and refrigerate them for at least a full day, preferably two days before serving.
- Store them in the refrigerator for two months.
