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Export 6 ingredients for grocery delivery
Step 1
Add the beets to a sterilized quart-sized jar. Add the carrots to another. Add 2 cloves garlic, 1 clove, and 1 sprig of herbs to each jar as well.
Step 2
Heat the water and vinegar over medium heat in a 2-quart saucepot. Add in the salt.
Step 3
Bring to a light simmer and stir until salt is dissolved for about 8 minutes.
Step 4
Pour the brine into the jars until the veggies are submerged.
Step 5
Let them sit out for 30 minutes on the counter. Then cover with a tight-fitting lid and store in the fridge.
Step 6
Always use a clean fork to retrieve veggies, and these will last several weeks.
Step 7
Start by boiling your beets and carrots for a few minutes. Then draining and placing in sterilized jars (see notes for how to do this).
Step 8
Make the brine as instructed above, and pour it over the veggies. Close with a tight-fitting lid.
Step 9
Bring a large pot of water to boil, with a rack on the bottom, put the jars in the boiling water (carefully), you want the water to come up to an inch from the top. Process for 10-15 minutes.
Step 10
Remove from the water, let cool, and store in a cool, dry place.
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