A Turkish no-waste recipe that uses beet greens, which are often discarded, packed into jars with a vinegar brine. The greens turn tangy quickly and add a refreshing vegetable side to winter meals.
Blanch the beet greens in boiling water for 2 minutes, drain, and rinse with cold water.
Bring the vinegar, water, and salt to a boil. Boil for 5 minutes, then remove from the heat.
Pack the blanched greens and garlic into clean jars. Once the brine has cooled completely, pour it over the greens and close the lids.
Do not overcook the leaves while blanching, or they will become spongy in the pickle. Let the brine cool completely before closing the jars. No major allergens are listed for this recipe.
Turşuyu servise hazır hale getirmek için en az kaç saat buzdolabında bekletmem gerekiyor, örneğin 24 saat yeterli olur mu yoksa kavanozladıktan hemen sonra da tüketilebilir mi?
Yaprakları 2 dakika yerine 4 dakika haşladım çünkü sap kısımlarının çiğ kaldığını düşündüm, sonuç biraz süngerimsi bir dokuya kaydı; tam süreye uymak gerçekten önemliymiş, bir dahaki sefere tarifte yazana sadık kalacağım.
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