Homemade beetroot pickle – simple ingredients

Beetroot pickle – just like grandma used to make… But many gardeners say that both types actually taste the same… We do not believe so. Why don’t you try yourself and prepare this wonderful delicacy to make sure? Did you like beetroot when you were child and thinking about it brings nostalgic memories? Try to make beetroot pickling according to our proven recipe.

Beetroot (Beta vulgaris var. vulgaris) has been used by the entire mankind for some 3,000 years! It was cultivated in Babylonia, where it was used as a valuable addition to the menu and even nutritionists today still recommend beetroot for its beneficial properties.

What benefits?

First of all, it is a great antioxidant able to cleanse our bodies of toxic and harmful radicals. Beetroot contain anthocyanins which give the root its dazzling dark red colour and these are said to be the best natural antioxidants. In addition to anthocyanins, beetroot is rich in vitamin C, folic acid, potassium, phosphorus, manganese, vitamin B6, magnesium and iron.

Photo: Pixabay

Beetroot as a side dish – every day

Daily consumption of beetroot is recommended by many but cooking it every day and making soup could be pain. So, why don’t you try the sterilized pickled version? The ingredients are easily available and you will only need four of them.

• one teaspoon of salt
• one litre of water
• 100 grams of sugar
• 0.3 litres of 8% vinegar

That is all First, boil the beets until soft. For a two-kilogram root, for which the recipe is designed, you will need about an hour of cooking. If you have smaller pieces you will need less time in the kitchen. Grate beetroot and press it into glass containers equipped with airtight lids designed for canning. Pour in the above ingredients, cover with lid, sterilize for 20 minutes and you are done.

Preview photo: Pixabay

Source: Celostnimedicina.cz/cervena-repa-silak-mezi-korenovou-zeleninou.htm