Delicious pickled beets that are ready overnight: better than any salads

These pickled beets are a versatile substitute for canned food and salads. The vegetable goes perfectly with any porridge, meat and fish dishes. Beets are pickled quickly enough and can be stored in the refrigerator for a long time.

The idea of making quick pickled beets was published on the Instagram page of food blogger Dmytro (dmytro.bakhmetyev). It is best to grate the beets on a Korean grater.

Ingredients:

• peeled beetroot - 600 g
• salt - 20 g
• sugar - 20 g
• ground black pepper - to taste
• ground coriander - 1/2 tsp.
• garlic - 5 cloves
• onion - 1 pc
• oil - 80 g
• vinegar - 1 tbsp.

Method of preparation:

1. Thinly grate beets on a Korean grater.

2. Add salt.

3. Tamp with your hands.

4. Leave for 40 minutes.

5. Strain the excess juice from the beets through a sieve (not too much as some beet juice should remain).

6. Add sugar, ground pepper, coriander and chopped garlic to the beets.

7. Fry onion in vegetable oil until golden brown.

8. Pour hot onion oil over the beets.

9. Mix well.

10. Pour in vinegar.

11. Stir again.

12. Put in a container with a lid and refrigerate for 6 hours or preferably overnight.