Mary Miso - Recipes for every day - Cookbooks
Marinade:
250ml apple vinegar
250ml water
40g sugar
½ tea spoon of salt
2 beetroots (500g)
1 table spoon of mustard seeds
4 twigs of thyme
Marinade: In a pan mix all ingredients and bring to boil. Let cool down.
Peel beetroots and cut into 1cm pieces. Add with mustard seeds and thyme into preserving jars and pour with the marinade.
Let soak for at least 24 hours.
Tip: Beetroots lasts at least 3 months if stored cool and dry.
