John Myers
Ingredients for 1 servings:
- 4 large beetroots, raw
- 2 large onions
- 2 large apples
- 600 ml vinegar, 5% acid
- 600 ml water
- 100 g sugar
- 4 tbsp mustard seeds
- 4 bay leaves
- 4 small chili peppers, dried
- 4 peppercorns
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
for 4 large glasses
First, twist the leaves off the beetroot. Be careful not to damage the skin, otherwise they will bleed in the cooking water. Place the beetroot in a pot, cover with water, and boil until soft, about 45 to 60 minutes. After the cooking time, refresh the beetroot, put on rubber gloves, and peel the skin off the beetroot. Then cut into thick slices. Rinse 4 large twist-off jars or pickle jars with hot water. Boil the lids for about 5 minutes. Set aside. Bring the vinegar, water, sugar, and spices to a boil. Season the liquid to taste and check that it is sweet enough. In the meantime, peel the onions and slice them into thin rings. Add them to the vinegar and simmer for about 5 minutes. Peel and core the apples. Cut them into small pieces. Layer the beetroot and apples in the jars. Add the cooked onion rings and fill with the hot liquid to about 1 cm below the rim of the jar. Immediately close the jars with the boiled lids. Place the jars on the rack in a preserving machine and fill with hot water to about 3/4 of the jar height. The jars should not be touching. Boil for 30 minutes at 80°C. Lift the jars out of the hot water using a special gripper. (Otherwise: be careful: it’s hot!) When the lids shrink, the jars are sealed and the beets will keep for about a year. You can eat them on their own with bread or use them as a salad ingredient, e.g., with herring salad. This quantity makes about 4 large (720 ml) twist-off jars.
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