Beet tops for the winter

Boil blanks from tops for 10-20 minutes, depending on the recipe.

Harvesting tops with greens

Beet tops – 600-700 grams
Parsley – a bunch
Dill – a bunch
Garlic – 4-5 large
cloves Onions – 2 onions
Sugar – 100 grams
Salt – 25 grams
Water – 1 liter
Cloves – a few buds
Pepper – 8 peas
Apple cider vinegar – 100 milliliters

How to cook a preparation for the winter from beet tops
1. Wash the beet tops together with the leaves, separate the leaves from the stems.
2. Cut the stems and leaves into strips 4-5 centimeters long.
3. Dill, parsley, garlic wash, chop.
4. Cut the peeled onion into half rings.
5. Combine the chopped stems and greens of the tops, dill, parsley, garlic, onion, mix.
6. Put the resulting salad in sterilized jars.
7. Pour water, vinegar into a saucepan, put cloves, peppercorns, sugar, salt.
8. Place the saucepan with the marinade over medium heat, let it boil, hold for 5-7 minutes.
9. Pour the marinade into jars with salad without closing them, wait 5-7 minutes.
10. Pour the marinade from the salad jars back into the pot, boil for 4 minutes.
11. Finally pour beet tops with marinade, close with sterilized lids.
Cool the workpiece and put it away for storage.

A simple preparation of beet tops

Beet tops – 600-700 grams
Sugar – 90 grams
Salt – 30 grams
Vinegar 9% – 100 milliliters
Black pepper – 8 peas
Bay leaf – 1 leaf

How to cook beet tops for the winter
1. Wash beet tops, soak in boiling water for 5 minutes.
2. Finely chop the beet tops along with the leaves.
3. Arrange the chopped beet tops in sterilized jars.
4. Mix in a saucepan a liter of water, sugar, put salt, bay leaf, pepper.
5. Place the pot with the marinade on a large fire, let it boil.
6. Pour vinegar into the boiling marinade, cook for two minutes.
7. Pour the marinade into jars without covering them, set aside for 5 minutes.
8. Pour the marinade back into the pan, let it boil, finally pour into jars with tops, close with sterilized lids.