Summary

Ingredients

• 1 ½ kg beetroot
• 6 medium onion (s)
• 3 bay leaves, broken into pieces
• 15 carnation (s)
• 15 allspice, whole
• 150 grams sugar
• 1 liter water
• 0.5 liter ½ vinegar (wine vinegar)
• 1 teaspoon salt

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Instructions

1. 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.
2. Peel the onions and cut into thin, half rings. Pour beetroot and onions into clean, hot-rinsed screw-top jars (approx. 6 pieces).
3. 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.
4. This creates a vacuum and the beetroot can be kept for at least two years.