Beetroot Balls, Sweet and Sour Pickled
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg beetroot balls
- 2 liters water
- 2 tablespoon salt
- 1 liter vinegar (red wine or malt vinegar)
- 200 g suar
- 20 g iner
- 1 teaspoon salt
- 5 clove (s)
- 10 grains black pepper
- 1 bay leaf
- 1 stick cinnamon
- 0.5 liter ½ water
Print Recipe
Pin Recipe Instructions
- You either take baby roots (dwarf form of beetroot) or cut small balls out of the cooked large fruits. Cubes of approx. 2 x 2 cm are also possible.
- Boil the turnips for 20 minutes, rinse with cold water and peel. Simmer the balls in the 2 liters of water with 2 tablespoons of salt for 10 minutes, drain and pour into prepared glasses.
- Simmer the vinegar with 0.5 l of water, the sugar and the remaining spices for about 10 minutes, then pour the hot liquid over the turnips through a sieve, remove the spices and fill the glasses up to 0.5 cm below the rim , close immediately. Let it steep for at least 1 week before consumption.
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