Pezik Pickle
half a kg of beetroot with branches
enough water for boiling
half a tea glass of vinegar
8 cloves of garlic
lemon juice
1 tablespoon of rock salt
water
First cut the beets from the leaves, meanwhile cut the root part, which will not be sugar beet, right at the bottom, so that the integrity of the branches at the bottom is not disturbed.
Boil the water in a pot, add the beet branches and squeeze the juice of half a lemon.
Boil until soft and put in cold water. Then the water is drained. It remains a little watery.
Add garlic and vinegar plus 1 tablespoon of rock salt and put it in a jar.
Add water to cover the water and close the lid tightly.
After 1 week it is ready to eat. You can store it in the fridge or in a cool place. Enjoy your meal
