John Myers
Sweet and Sour Beetroot
The perfect sweet and sour beetroot recipe with a picture and simple step-by-step instructions.
- 325 g Fresh beetroot
- 300 ml Water
- 200 ml Red wine vinegar
- 100 g Sugar brown
- 1 size Onion
- 1,5 tsp struck Salt
- Peel the beetroot, halve the large ones and cut into approx. 5 mm thin slices. Peel and quarter the onion. Bring water, vinegar, sugar and salt to the boil, add beetroot and onion and cook both until slightly firm to the bite. After 10 minutes, prick a few slices with a sharp knife and test how far they are cooked. Then decide by how much the cooking time needs to be increased. It moves between 10 – 20 minutes. It depends on the size of the tubers used.
- If the beets are about to be eaten, put them in a bowl and let them cool down. For a possible supply, make a larger, washed jam jar and its lid germ-free by pouring boiling water over it, let it work for a few minutes, empty it again, pour the hot beets directly from the pot including the brew and close tightly. After cooling, store in the refrigerator. So the beets will keep for a long time.
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