1
Prepare the beetroot
15 minWash and peel the beetroot, then cut it into thin slices.
Pickles and Preserves
Kazakh Spiced Beetroot Pickle | A Winter Jar Preserve
Thinly sliced beetroot rests in a spiced brine and is jarred to make this preserve, part of Kazakh cuisine's tradition of preparing for winter. The long rest lets the beetroot give up its colour and flavour fully into the brine.
Step by Step
How to make it?
2
Boil the brine
15 minBoil the vinegar, water, sugar, salt, cloves and cinnamon stick in a pan, then keep boiling for 5 minutes.
3
Jar it
10 minPack the beetroot slices tightly into jars with the garlic and pour the hot brine over them.
4
Let it rest
60 minSeal the jars and, once cooled to room temperature, let them rest in the fridge for at least 60 minutes.
Reminder
If you let the mixture rest in the fridge for at least a day before serving, the flavour deepens further. Pack the beetroot in tightly when jarring it, since trapped air pockets make it spoil faster.
Reviews
Comments (1)
4.5
2 reviews
%100 recommend it
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Z
Zehra Turan
Marmiton
3 days ago
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.
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