Summary

Ingredients

• 2 medium beetroot
• 400 ml stock, (vinegar stock made from 1 part white wine vinegar with 1 part water)
• 2 peppercorns
• 1 teaspoon mustard seeds
• 1 bay leaf

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Instructions

1. The amount makes a glass of approx. 450 ml.
2. Wash the fresh beets and shorten the roots to 1 - 2 cm, just twist off the leaves carefully, otherwise the beets will bleed. Now they are pre-cooked in the pressure cooker on the second setting for 15-25 minutes, depending on the size. Allow to evaporate and then rinse the beets in cold water.
3. Next, peel and cut into not too thin slices.
4. Bring the vinegar stock with the spices to the boil briefly. Pour the stock over the cut beets in a bowl and leave to stand overnight.
5. The next day, layer the slices in clean glasses and pour the stock without spices. Preserve for 30 minutes in a saucepan at 100 ° C.
6. Lasts 1-2 years.
7. I always serve the beets with fresh onion cubes as a salad.