How to make
Boil the cleaned and washed beets for 4 hours. When peeling, cut it into 0.4 (10 mm) thick slices. Arrange them tightly in jars. Add boiled and cooled brine, prepared from 12 1/2 cups (3 l) of water, 1 1/5 cups (270 g) salt, 1 1/5 cups (300 ml) of vinegar.
The fermentation lasts for 10 to 12 days. Keep at a temperature of 40°F (5 °C) to 50°F (10 °C).
