Summary

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

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Instructions

1. 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.
2. 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.
3. 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.