Ingredients:
- Beets 2-3 kg.
- For brine:
- Water 1 liter
- Salt 20 grams
Cooking method:
Step 1. Rinse beets well, blanch in boiling water for 20 minutes. Peel the skin. If the beets are small, then you can preserve them whole, and if the root crops are large, cut into slices, circles, cubes, straws, if desired, and lay them in prepared jars.
Step 2 Pour boiling brine. The beet / brine ratio in each jar should be approximately 60% to 40%. Sterilize jars: 0.5 L - 40 minutes, 1 L - 45 minutes. Roll up, flip over the lids and leave to cool.
Bon Appetit!
