Spicy Pickled Beetroot

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Wash the beetroot, prick several times with a kebab skewer and cook in salted water until soft. Rinse the beetroot and peel off the skin. Now cut into slices; Depending on the size, halve beforehand.
Peel the onions and cut into thin, half rings. Pour beetroot and onions into clean, hot-rinsed screw-top jars (approx. 6 pieces).
Now bring the water, vinegar, sugar, salt and the spices to the boil and add them to the beetroot and onions in the glasses while hot. Close immediately and let cool upside down.
This creates a vacuum and the beetroot can be kept for at least two years.

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