Wash the beets, peel them and cut into thin slices. Add salt to boiled lukewarm water. Place the beetroot and other ingredients in a jar, pour over the water and salt solution. Cover the inlet of the jar with gauze, leave for about a week at room temperature. After a week, seal the jar and place it in the fridge. Pickled beets can be added to soups, salads or as a sandwich topping.
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