An invaluable source of vitamins and minerals
Dr. Ewa Dąbrowska is a proponent of a diet based primarily on vegetables, whether plain, cooked, or pickled. Dr. Dąbrowska's diet is used for therapeutic purposes, and beets are one of the staple vegetables found in her diet.
Ingredients · Servings 3-4 people
- 2 kg of red beets
- 3 liters of water
- 3 large spoons of non-iodized rock salt (we also recommend Kłodawa)
- 2 heads of garlic
- a few bay leaves
- a few grains of allspice and black pepper
- 2 tablespoons of pickled cucumber juice
Method · 30 min
- Pour water into a pot and add salt, then dissolve, bring to a boil and cool.
- Wash the beets, peel them, and cut them into slices, strips, or quarters. Peel the garlic cloves. Add a few black peppercorns and allspice, along with 3-4 bay leaves, to the jars (or one large jar). Place the beetroot pieces and garlic cloves in the jar, then pour the brine over them, making sure the vegetables don't overflow. To speed up the pickling process, you can add 2 tablespoons of pickled cucumber juice. Cover the jar with a plate or screw on the lid to allow air to enter. The beets will pickle for several days. It's important to keep them in a warm place. In the meantime, you can remove any foam that forms during the pickling process.
- After a week, you can pour the juice from the jar through a cheesecloth-lined funnel and store it in a glass bottle in the refrigerator. Don't throw away the pickled beets; they're delicious in soup, salad, or carpaccio. To boost your immune system, drink 1-2 tablespoons of the juice daily.
After a week, you can pour the juice from the jar through a funnel lined with cheesecloth and store it in a glass bottle in the refrigerator. Don't throw away the pickled beets; they're delicious in soup, salad, or carpaccio. To boost your immune system, drink 1-2 tablespoons of the juice daily.
