:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/ZWufq-j0MAfOuVnQQhEK/8a69b0b43b493a195ab1398573de2a.jpeg "The best pickled beetroot")
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The best pickled beetroot
Recipe for the best pickled beetroot, which is a great addition to any dish, especially meat dishes and salads. It's a tasty way to liven up your table and a healthy alternative to canned foods.
Ingredients
- 6 pcs beetroot
- 1 litre Waters
- 4 Spoons Salts
- 1 Cup White wine vinegar
- 1 head Garlic, peeled and sliced
- 2 Spoons sugar
- 4 pcs Bay leaves
- 4 pcs whole cloves
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Directions
Wash the beets and thoroughly remove soil and other impurities.
Boil the whole beets in water with salt for about an hour until they are soft.
Drain the water and let the beets cool, then remove the skins.
Cut the beets into thin slices and put them in jars.
Pour water into a large pot, add vinegar, sugar, garlic, bay leaves and cloves. Bring to the boil.
Carefully pour the finished brine into the beet jars, filling them to the brim.
Seal the jars. Let stand in a cool, dark place for 1-2 weeks until the taste is distinct.
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