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🍽️ Quick Pickled Beets

93 kcal · 120 min · 4 servings

Ingredients

• 600 g fresh beets
• salt
• 2 tbsp whole cumin seeds
• 2 onions
• 2 garlic cloves
• 100 ml white wine vinegar
• 350 ml classic vegetable broth
• 3 tbsp raw cane sugar
• 1 tsp brown mustard seeds

Instructions

1. 1. Rinse a 750 ml jar with lid using boiling water and let it drain upside down on a kitchen towel.
2. 2. Thoroughly wash the beetroot bulbs.
3. 3. Bring plenty of salted water with one tablespoon of cumin to a boil in a pot.
4. 4. Add the beetroot to the water and cook for about 40 to 45 minutes.
5. 5. Remove the beetroot and let it cool down.
6. 6. Peel the cooled beetroot and cut it into wedges.
7. 7. Peel the onions and garlic and slice them.
8. 8. Bring vinegar, vegetable broth, sugar, one tablespoon of salt, the remaining cumin, and mustard seeds to a boil in a pot.
9. 9. Add the onions and garlic and cook the mixture for one minute.
10. 10. Add the beetroot wedges and cook everything for another two minutes.
11. 11. Remove the beetroot and place it in the prepared jar.
12. 12. Bring the liquid in the pot to a boil again.
13. 13. Pour the boiling hot liquid over the beetroot in the jar.
14. 14. Place the lid on, seal the jar tightly, and let it cool down.
15. 15. Let the pickled beetroot infuse for three days before serving.

Nutrition per serving

• kcal: 93
• Protein: 2 g · Fett/Fat: 0 g · Carbs: 20 g