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Pickled beetroot
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 61
  • Fat about 0g
  • Carbohydrates about 11g
  • Protein about 1g
This is needed
This is needed for 750 g
  • 800 g raw beetroots, peeled, in carvings
  • 1 dl white wine
  • 1 dl water
  • 2 cloves
  • 2 bay leaf
  • 2 tbsp sugar
  • 1 tsp fennel seeds
  • 1.5 tsp mixed peppercorns
  • 2 tsp salt
Pickling liquid
  • 2 dl apple vinegar
  • 1.5 dl water
  • For 3 jars approx. 500 ml each
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And that's how it's done
And that's how it's done
Place the beetroot in a pan along with all the other ingredients up to and including the salt, mix and bring to the boil. Cover and cook over a medium heat for approx. 10 mins., remove the beetroot, place in the clean, pre-warmed jars.
Pickling liquid
Add the vinegar and water to the beetroot water, return to the boil, simmer for approx. 3 mins. While still boiling hot, pour the liquid into the jars to just below the rim, seal immediately, leave to cool on a towel.