Most people are used to using only the root crop, and the tender young leaves often end up in the compost. In vain! They pickle excellently, remain elastic, aromatic and become a real find for winter dishes.

What you will need:

• young beet leaves with petioles — approximately 1 kg; • water — 1 l; • salt — 1 tbsp; • sugar — 2 tbsp; • vinegar 9% — 70 ml; • 3–4 cloves of garlic; • a few black peppercorns; • bay leaf.

How I prepare:

First I thoroughly wash the leaves, remove damaged parts and cut them into strips together with the juicy petioles.

In a large pot I bring the water to a boil, lower the leaves for 1–2 minutes, after which I immediately transfer them to cold water. This way they keep a nice colour and tender structure.

On the bottom of sterilized jars I put garlic, bay leaf and pepper. Then I tightly fill the jars with the prepared leaves.

Separately I prepare the marinade: I add salt and sugar to the water, boil for a few minutes, at the end I pour in the vinegar.

I pour the hot marinade into the jars, cover with lids and sterilize for approximately 10–15 minutes (for 0.5 l jars). Then I immediately seal, turn upside down and wrap until completely cooled.

How do I use them in winter?

I add such leaves to borscht, vegetable stew, fillings for pies, stew them with onion or simply serve as an appetizer with potatoes or meat. They have a pleasant sour-spicy taste and perfectly diversify the winter menu.

If beets grow on the bed, do not hurry to throw away their leaves. Sometimes exactly from the simplest products the most delicious homemade preparations turn out. And when in winter you open the first jar, you will understand why I have been sealing at least twenty of them for many years.

This material was prepared by the editorial team using artificial intelligence tools. All information has been verified and edited before publication.