A friend once told me about this trick. She preserves beets every year for vinaigrette for the winter. This preparation greatly simplifies and speeds up the process of preparing your favorite salad. I am sharing a wonderful discovery with you.
Ingredients
- Beetroot (boiled) – 2 kg
- Citric acid - 4 g
- Sugar - 60 g
- Salt - 60 g
- Water - 2 l
Step-by-step cooking recipe
Peel the boiled beets and cut them into cubes.
Fill the prepared jars to the top.
Boil water, add sugar, citric acid, salt and boil for 1 minute.
Pour the boiling marinade into jars and sterilize for 10 minutes.
Roll up the beets and wrap them well for a day with a thick towel.
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