Pickles and preserves
These Kazakh-style pickles are made by slicing beets, soaking them in a spiced brine, and packing them into jars. The long resting time lets the beets’ color and flavor infuse the brine.
Wash and peel the beets, then cut them into thin slices.
Bring the vinegar, water, sugar, salt, cloves, and cinnamon stick to a boil in a pot. Continue boiling for 5 minutes.
Pack the beet slices tightly into jars with the garlic, then pour the hot brine over them.
Seal the jars. Once they have cooled to room temperature, refrigerate for at least 60 minutes.
For a deeper flavor, refrigerate the pickles for at least 1 day before serving. Pack the beets tightly into the jars; air pockets can make them spoil faster.
İlk kez pancar turşusu yaptım, salamurayı 5 dakika kaynatmak tam kıvamına getirdi ve rengi kavanozlarda gerçekten güzel çıktı. Bir gün beklettikten sonra tadı ilk denediğimden çok daha derin oldu.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.