Ingredients
3-4 heads beetroot
1-2 larger roots horseradish
salt
Vinegar - 500 ml per 1 kg of vegetable
water
Method
Beets are washed, boiled and peeled. Cut into thin, long strips. Water, which is boiled seasoned with vinegar, salt and grated horseradish. Vegetables are ranked in jars and pour the marinade. Sterilize for 30 minutes.
Containers:
Difficulty
Easy
Tested
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