Cook billets from the tops for 10-20 minutes, depending on the recipe.
Harvesting tops with herbs
Products
Beet tops – 600-700 grams
Parsley – a bunch
Dill – bunch
Garlic – 4-5 large teeth
Onions – 2 onions
Sugar – 100 grams
Salt – 25 grams
Water – 1 liter
Carnation – several buds
Pepper – 8 peas
Apple cider vinegar – 100 milliliters
How to cook a blank 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, 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 of salad without closing them, wait 5-7 minutes.
10. Pour the marinade from the salad jars back into the pot, simmer for 4 minutes.
11. Finally, pour the marinade over the beet tops, close with sterilized lids.
Cool the workpiece and store it.
Simple harvesting from beet tops
Products
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 a blank of beet tops for the winter
1. Wash the beet tops, soak in boiling water for 5 minutes.
2. Finely chop the beet tops together with the leaves.
3. Arrange the chopped beet tops in sterilized jars.
4. Mix a liter of water, sugar, salt, bay leaf, pepper in a saucepan.
5. Place the saucepan with the marinade over high heat and let it boil.
6. Pour vinegar into the boiling marinade, cook for two minutes.
7. Pour the marinade into the jars, without covering them, set aside for 5 minutes.
8. Pour the marinade back into the saucepan, let it boil, finally pour into jars with tops, close with sterilized lids.