First, twist off the leaves from the beetroot. Do not damage the skin, otherwise it will bleed in the boiling water. Put the beetroot in a saucepan, cover with water and cook for about 45 to 60 minutes until soft. Rinse after the cooking time, put on rubber gloves and peel the skin from the beetroot. Then cut into thicker slices. Rinse 4 large twist off glasses or pickle jars with hot water. Boil the lids for about 5 minutes. Put aside. Bring the vinegar, water, sugar and the spices to a boil. Season the brew to taste and check whether it is sweet enough. In the meantime, peel the onions and cut into thin rings. Add to the vinegar and simmer for about 5 minutes. Peel the apples and remove the core. Cut into small pieces. Layer the beetroot and apples in the glasses. Add the cooked onion rings and fill up to about 1 cm below the edge of the glass with the hot stock. Immediately close the jars with the boiled lids. Place the glasses on the grid in an automatic preserving machine and fill them up to about 3/4 glass height with hot water. They shouldn`t be touching. Boil for 30 minutes at 80 degrees. Lift it out of the hot water with a special gripper. (Otherwise: be careful: hot!) When the lids are pulled in, the jars are closed and the beetroot will keep for about a year. They can be eaten straight with bread or as an accompaniment to a salad, e.g., in herring salad The amount makes about 4 large (720 ml) twist-off glasses.
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