How to Make Pickled Beetroot? Beetroot is one of the root plants belonging to the Amaranth family, and one of its types is sugar beet, which is used in the production of sugar, and the second type is used in the manufacture of pickles, and beetroot is distinguished by its red color and contains many nutrients such as copper, iron, potassium, sulfur, and phosphorous, calcium, and sugar such as fructose, glucose, and water, as well as a group of vitamins, dietary fiber, proteins, and other nutrients, and beetroot is used in the preparation of various salad dishes, as well as in making sweets, rice dishes, and pickles, and in this article, we will give you a pickled method Beetroot.

Ingredients of Stuffed Turnip

Beetroot, medium, sliced ​​- 5
Sugar – cup
Salt – a tablespoon
White vinegar – a cup
Whole garlic – 1/4 cup

The method of work
1- In a large saucepan over medium heat, place the beetroot slices and cover them with water. Boil the beetroot until soft, about 15 minutes. When the beetroot is cooked, remove it from the water and put it on a plate. Save the boiling water.
2- Place the beetroot slices into sterilized glass jars. Add garlic cloves.
3- In a saucepan over medium heat, mix sugar, salt, beetroot boiling water, and vinegar. When it boils, remove the pot from the heat and pour the solution over the beets.
4- Cover the jars tightly and leave them in a cool, dry corner for at least two weeks.