Recipe shared by Vaso Makri
Ingredients:
- Organic beetroots (they need to be organic because we are fermenting them with the skin on)
- Dill
- Pickling spices
- Garlic (optional)
- Salt, 1 tablespoon per litre of water
- Water, enough to cover the beetroots
Instructions:
- Wash beetroots and cut into bite-sized pieces.
- Boil the water and let it cool.
- Roast the pickling spices until fragrant.
- Once everything is ready, pack the beetroot in layers with the dill and the garlic, if using, into jars and top off with salty water (mixed with salt at a 1 tablespoon/litre ratio).
- Leave in a dark cupboard for 2 weeks or until you like the acidity. Then transfer to the fridge.
){kind=link}