Beetroot in Stock, Sweet and Sour

Summary

Prep Time	45 mins
Cook Time	1 hr
Total Time	1 hr 45 mins
Course	Salad
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Cook the beetroot whole (approx. 1 hour depending on the size), rinse in cold water and remove the peel. I then cut the beetroot into cubes.
Halve the peeled onions and cut into thick slices approx. 1/2 cm from the tip to the end.
Heat vinegar, water, sugar and salt and let the onions simmer for about 5 minutes, then add the beetroot cubes and heat again and remove everything from the brew, preferably in a large bowl.
Fill the glasses with this mixture.
In each glass I put 1/2 bay leaf, 1 clove, 2 allspice seeds, 1/2 part mustard seeds and 1/4 part caraway seeds. I don`t cook the spices together with the brew, but put them separately in the glasses, usually in the middle, i.e. half fill the glass, add the spices and fill up completely.
Heat the brew again to boiling hot and pour over the mixture into the glasses. Process all ingredients as hot as possible, because I don`t cook the whole thing but use it
add twist-off glasses and only fill it hot, like with jam.
For me, these glasses last at least 2 years if the content has not been eaten beforehand.

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