A traditional winter pickle in which red beets are set in a vinegar brine, standing out for their eye-catching color. With its earthy-sweet flavor, it's a colorful accompaniment to meat dishes and winter tables.
Boil the beets in their skins for about thirty minutes, until tender. Once cooled, peel and cut into thick slices.
Arrange the sliced beets, carrots, and garlic tightly in a sterilized jar.
Boil the water, vinegar, and salt, then let it cool until lukewarm. Pour the brine over the beets until fully covered. Important: place a weight on top to keep the slices submerged under the brine, then seal the jar.
Leave to ferment in a cool, dark place for two weeks. It's ready once the beets turn sour and the brine thickens; refrigerate after opening.
Important: Boiling the beets first makes both peeling the skin easier and the turşu ferment faster. All the slices must stay submerged under the brine, and the jars must be sterilized. Ferments for two weeks in a cool, dark place. Beet color stains hands and surfaces — work carefully.
Adding a few slices of carrot and cabbage to the beet pickle gives both color contrast and crunch. A cinnamon stick in the brine gives the earthy flavor a pleasant depth.
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