You should definitely add these pickled beet stalks to the piggy bank of original recipes. A very interesting option when you want variety. In addition, these stems are also delicious and healthy, and in this form they will definitely not disappear.
Ingredients
- Beetroot (stems) – 600 g
- Vinegar - 250 ml
- Water - 2 l
- Carnation - 6 buds
- Allspice - 6 peas
- Horseradish Root - 4 g
- Sugar - 100 g
- Salt - 40 g
- Bay leaf - 2 pieces
Step-by-step cooking recipe
Cut the beet stalks according to the size of the jars.
Boil them for a couple of minutes in boiling water.
Add sugar, salt, horseradish, spices and vinegar.
Boil everything together for another 4 minutes.
Arrange the stalks in sterilized jars, pour the marinade and roll up.
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