Pickled Beet and Carrot Greens for Winter
A pretty, vibrant green-tops base to put up for winter! How nice it is to pull out a jar in winter, open it, and turn it into soup. Putting it up this way locks in the vitamins for the whole year. I never used to cook with the leafy tops until my neighbor taught me this recipe—now I put up this base every year. It's a real lifesaver in winter!
papaya
Recipe author
Pickled Beet and Carrot Greens for Winter
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
- Wash the beet greens well and cut them to a length that fits your jars. Pack the cut stems into sterilized jars and add the chopped carrot greens. 2. For the marinade, combine all the marinade ingredients in a pot and bring to a boil. Pour the boiling marinade over the greens. 3. Set the jars in a pot and process them for 20 minutes, then seal with the lids. Once the preserve cools, you can move it to the fridge.
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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