Boiled and peeled beetroots


4-5 cloves of garlic


Vinegar/ Malt vinegar


1 tablespoon of olive oil




Take a jar with a lid and fill ½ of it with vinegar and malt vinegar (proportions of vinegars are best to be %50-%50). Transfer the vinegar mix to another cup and add the olive oil. Then, fill the jar with beetroots choped in whatever shape you like (better to slice them 1 cm thick). Add garlic slices after every 4-5 beetrot pieces get into the jar. Finally, add vinegar-olive oil mix to the jar, place the lid and keep the jar in a cool place or refrigerator for about 48 hours. As soon as this period ends, you can enjoy your beetroot pickle. It especially suits well with red meat..   


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