Sweet and sour beetroot

Ingredients for 1 servings:

• 5 ½ kg beetroot
• 75 g salt
• 250 ml vinegar, 5%
• 3 tbsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the beetroot in a little water until soft (about 1 hour), let it cool, and remove the skin. Now finely grate or shred all the beets in a large bowl. Add salt, sugar, and vinegar and mix well. Place the beetroot in cleaned jars, seal with cling film and screw on the lid. Place the jars in a tall pot with a linen cloth on the bottom. Fill the pot with water so that the jars are covered up to 1/4 of their height, then cover with the lid and sterilize for 30 minutes from the time the water has boiled. Only when the pot has cooled down should you remove the jars and check individually whether the glass lids have absorbed the moisture. The jars are now ready and can be stored in the cellar or in a cool, dark room. Sweet and sour beetroot tastes good cold, but also warm as a side dish to meat and potatoes.