Beetroot is an extremely healthy food that we should never forget when preparing winter food.
Pickled Beets Recipe
INGREDIENTS:
- 30 beetroots
- 2/3 cup of water
- 4 cups of sugar
- 4 cups of vinegar
Put in each jar: - Putting 1/2 teaspoon of salt in the pickle
- 1/2 cinnamon stick
- 4 whole cloves
- 2 wild berries
PREPARATION:
Wash the beetroots and cut off the tops, leaving 2.5 centimeters so that they do not “bleed” too much into the water.
Beets are placed in a large pot and covered with water. Cook until soft.
Drain and let cool enough to handle. Remove the root and skin. Cut the beetroot into slices.
Put salt, cloves, cinnamon in each jar, then pour in the chopped beets.
Pour water, sugar and vinegar into a deep dish and let it boil.
Pour over the beets, until you fill the jar up to the first screw for the lid (1.5 centimeters should be left empty).
Remove the bubbles with a stick, wipe the edges of the jar, put the lid on and preserve in water for 30 minutes for half-liter jars, and 35 minutes for liter ones.
Leave to stand for six weeks before use.
Preparation time: 1 hour 15 minutes.
