John Myers
Ingredients for 2 servings:
- 500 g beetroot
- 2 garlic cloves
- 3 juniper berries
- 2 bay leaves
- 1 small piece(s) of ginger
- 150 g sugar
- 150 ml Balsamic vinegar Bianco
- 150 ml apple cider vinegar
- 300 ml water
- 20 g salt
- 25 g mustard seeds
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes
Prepare 2-3 425 ml jars. Briefly place the jars and lids in boiling water and let them drain on a clean cloth. Slice the beets. Bring the remaining ingredients to a boil in a saucepan, stirring constantly until the sugar is completely dissolved. Layer the prepared beets in the jars, pour the liquid over them so that everything is covered and nothing seeps out. Quickly put the lids on and close them. Let the jars stand for 2 weeks before eating. The beets will keep in a closed jar for about 6 months. This amount is enough for about 2 jars of 425 ml each. However, it is better to use three jars and fill them less full.
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