Beetroot – cooked and raw
super easy
- 2 liters of water
- ½ l vinegar for pickling
- 1 tablespoon of sugar
- 1 tablespoon of salt
Boil and slice the beetroot.
The ingredients are mixed together and the beetroot is poured and left to stand until the next day. On the second day, strain the beets and place the beets in jars. Boil the liquid and then pour the filled glasses. Finally, we pasteurize.
No Reviews