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Pickled beetroot and carrot tops

Beautiful, bright dressing from the tops for the winter! How nice it is to get a jar with a blank in winter, open it and cook soup from it. By preparing according to this recipe, we save vitamins for the whole year. I've never used "tops" before, until my neighbor taught me this recipe, now I close this gas station every year. In winter, she helps me out a lot!
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Pickled beetroot and carrot tops
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 7 g
30 kcal
GI: 29 / 0 / 71

Cooking method

Cooking time: 35 min

1. Beet tops are well washed, cut to a height that would fit in a jar. We lay out the sliced stems in sterilized containers. Add the chopped carrot tops.
2. For the marinade, mix all the ingredients in a saucepan and put it to cook. Pour boiling marinade over our billet.
3. Put the jars in a saucepan and sterilize for 20 minutes. After that, we roll up the lids. As soon as the workpiece cools down, you can put it in the refrigerator.

Caloric content of the products possible in the composition of the dish

  • Bay leaf - 313   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Wine vinegar (3%) - 9   kcal/100g
  • Vinegar 9% - 11   kcal/100g
  • Balsamic vinegar - 88   kcal/100g
  • Apple vinegar - 14   kcal/100g
  • Vinegar - 11   kcal/100g
  • Black pepper peas - 255   kcal/100g
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • Beet leaves - 12   kcal/100g
  • Carrot tops - 35   kcal/100g

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