Скачать с ютуб How to Pickle Beets with Apple Cider Vinegar & No Sugar (Feed your Gut) | The Frugal Chef в хорошем качестве

How to Pickle Beets with Apple Cider Vinegar & No Sugar (Feed your Gut) | The Frugal Chef

Pickled beets are great for adding to your salads or into your sandwiches or eating on the side. They are delicious 🤤 Beets are great for your body and pickled ones are a good source of probiotics for your gut. This recipe has no sugar but I added a little bit of honey. The recipe is below 👇 VEA ESTE VIDEO EN ESPAÑOL -    • Como Hacer Encurtido de Remolacha (Es...   SUBSCRIBE HERE! - http://full.sc/LQTHYV Share, like and comment. Follow me : Twitter :  / thefrugalchef   Facebook :   / 245282282242   Instagram :   / thefrugalchef   How to Make Pickled Beets - 6 to 8 medium beets 3 bay leafs 1/4 cup black peppercorns 2 cups water 2 cups apple cider vinegar 1 tablespoon salt 1 teaspoon honey Heat the oven to 425F (218 C). Trim the beets without cutting into the vegetable and wash well. Place in a baking sheet or roasting pan and roast for 40 to 45 minutes until softened. Remove the beets from the oven and allow to cool down. Using two paper towels, slide off the skin. Slice and place in a clean jar with a lid. Arrange the bay leaves around the beets and add the peppercorns. Place the water, vinegar and salt in a small pot. Stir until the salt is dissolved. Bring to a boil and remove from the heat. Add the honey and stir. Cool down a bit and pour over the sliced beets. Use some chopsticks to remove any air bubbles. Cool down completely, close the lid and refrigerate for three to four days. Taste and serve on salads or in sandwiches or as a side. Keep in the refrigerator for up to two months. Music courtesy of Artlist - Avner Kelmer - Bread and Breakfast