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如何腌甜菜

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腌甜菜是一道容易制作的夏季美食，味道甜美而浓郁。阅读这篇文章，就能学会如何腌制可以当天食用又或等上一周即可食用的甜菜。

素材

传统腌甜菜

1.36 公斤的整个儿鲜甜菜。
2 杯苹果醋
2 杯水
2 杯砂糖
3 瓣大蒜，各切成一半

份量: 1 罐 | 所需时间: 1 周

可当天食用的腌甜菜

1 束甜菜 (4-5)
1/4 杯苹果醋
1 汤匙糖
1 汤匙橄榄油
1/2 茶匙干芥末
盐和胡椒

份量: 4 | 所需时间: 1 小时 30 分钟

方法 1

方法 1 的 2:

传统腌甜菜

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弄干。在砧板上，拿菜刀切掉甜菜的根和叶。
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煮沸后把火调低，盖上锅盖，煨上 25 - 30 分钟。
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3
把甜菜从水中取出，去皮。 甜菜此时应该已经煮软，皮用手很容易就能剥下来。在砧板上把甜菜切成四块。
- 在处理甜菜前，先让它们冷却下来。
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煮沸，偶尔搅一搅，然后把火调低，煨上 5 分钟。把火关掉。
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5
把切好片的甜菜放入一个大罐子中。 加入冷却的卤水，和罐子里的甜菜搅匀。盖上盖子，把罐子放入冰箱。
- 你也可以用2 - 3 个小罐子而不是 1 个大罐子。请确保卤水分配均匀。
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甜菜可在冰箱内保存长达三个月。

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方法 2

方法 2 的 2:

可当天食用的甜菜

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弄干。在砧板上，拿菜刀切掉甜菜的根和叶。
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煮好后甜菜应该已经煮软，皮用手很容易就能剥下来。
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在砧板上把甜菜切成四块。
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把材料搅拌均匀，酌量加入盐和胡椒。
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拿保鲜膜或铝箔纸覆盖在碗上。
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你也可以把甜菜盖好，放入冰箱里，吃冷冻的。
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小提示

要想煮得均匀，就得买大小差不多的甜菜。
甜菜叶别扔掉，还能做一份沙拉或者做小炒。

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你需要准备

传统腌甜菜

锅
砧板
菜刀
小碗
罐子

当天可食用的腌甜菜

锅
砧板
菜刀
小碗
保鲜膜或铝箔纸

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分类: 饮食与休闲 | 食谱

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