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Sweet and sour pickled beet greens in a jar

Sweet and Sour Pickled Beet Greens

Sweet and sour pickled beet greens offer a unique flavor combination, blending the tradition of vinegar pickling with the sweet and tangy notes of honey and ginger. Pickled vegetables have a long history in many of the world's cuisines, and this version balances tart and sweet flavors. This recipe is excellent with sandwiches, grilled meats, or enjoyed on its own as a pickle. If you love a unique sweet and sour harmony, you must try this recipe!

Prep Time 10 min
Preparation 5 min
Total 15 min
65 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Fresh beet greens
⭕ 500 ml Water
⭕ 250 ml White vinegar
⭕ 50 g Honey
⭕ 20 g Brown sugar
⭕ 15 g Salt
⭕ 3 cloves Garlic
⭕ 2 Bay leaves
⭕ 1 tsp Black peppercorns
⭕ 1 tsp Mustard seeds
⭕ 1 tbsp Fresh dill
⭕ 10 g Ginger

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    Preparation Steps

    1

    Thoroughly rinse the fresh beet greens in cold water, then drain and pat them dry.

    2

    Place the beet greens, thinly sliced garlic cloves, and bay leaves in a sterilized jar.

    3

    In a saucepan, bring the vinegar, water, honey, brown sugar, salt, black peppercorns, mustard seeds, dill, and grated ginger to a boil. Let it simmer for a few minutes, then remove from the heat and allow to cool to room temperature.

    4

    Pour the cooled sweet and sour pickling liquid over the beet greens, ensuring they are completely submerged.

    5

    Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.

    6

    For the best flavor, let it sit in the refrigerator for at least 48 hours before consuming.