Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar which function as natural preservatives, and basically work with any vegetable.
For a basic pickling, bring vinegar, salt, and others spices of you desire to boil. Pour the liquid over the food and refrigerate. Pickled food such as vegetables or fruits can last for 5 to 6 months.
The addition of sugar also helps to reduce the acidity that the vinegar promotes in the process of making pickles. Some are very sour, and the addition of sugar in the recipe, even when it requires salt, helps to balance the acidity.
The recipe that I used works very well and I cook it frequently. The sweetness of the beet, with the acidity of the vinegar, make a perfect balance.
The liquid for pickling used in this recipe, can also be used with red onions or even with red cabbages. The vinegar red wine help vegetables keep their intense coloration.
Pickled beets recipe:
Cook 2 medium sized beets until soft.
Peel, cut into edges and cover with boiling broth done in this ratio:
200ml of vinegar red wine;
200ml of water
100g of sugar white
Bring the liquids to boil for 1 to 2 minutes;
Place the beets in a sterilized glass can, put the warm liquids in, make sure completely submerse. Close the glass can and refrigerate.