Red beets are easily digestible, low-calorie and do not cause allergies. They contain vitamins: C, A, E, K and minerals: calcium,iron, magnesium, phosphorus, potassium, sodium, zinc and folic acid.
Pickled beets (kiszone) strengthen the blood and improve the composition of the intestinal flora, thanks to which the functioning of the digestive system and metabolism will be improved. They have bactericidal and anti-inflammatory effects. They have a positive effect on our nervous system and stimulate the development of gray cells.
The easiest way to prepare pickled (kiszone) beets is with salt, garlic and water.
-red beets
-2 tablespoons of salt per 1 liter of water
-3-4 cloves of garlic per one liter jar
Just peel the beets and cut them into strips or smaller pieces. Place in a sterilized jar, along with the peeled garlic cloves. I usually put 3-4 cloves into a one-liter jar. The more garlic, the harder the beets will be after pickling. Then add salt to the boiled and slightly warm water and stir until completely dissolved. I usually add 2 tablespoons of salt to 1 liter of water. Pour the beetroots in the jar so that they are all under water, leaving only a little air under the lid. Close the lid tightly. If there is too much water, the excess may escape from under the lid during pickling. I recommend keeping an eye on it and placing the jar on an easy-to-clean surface. 5-7 days of pickling (kiszenie) is enough. Beetroots taste slightly sour and do not need to be seasoned with anything. Pickled water is a great leaven for red borscht. Enjoy your meal
Beetroots contain vitamins:
-C, A, E, K
and minerals:
-calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, folic acid
- help deacidify the body
- regulate cholesterol levels
-reduce the risk of atherosclerosis
-prevent calcification of blood vessels.
Pickled (kiszone) beets:
-strengthen the blood
- improve the composition of intestinal flora,
-improve the functioning of the digestive system and metabolism
-positively affect the nervous system
-stimulate the development of gray cells.
