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🍽️ Sweet and Sour Pickled Beets

227 kcal · 30 min · 4 servings

Ingredients

• 600 g beetroot
• 200 g savoy cabbage
• salt
• 1 piece fresh ginger (approx. 5 cm)
• 1 piece horseradish root (approx. 4 cm)
• 1 chili pepper
• 400 ml apple cider vinegar
• 60 g sugar
• 1 cinnamon stick
• 2 tart apples

Instructions

1. 1. Wash the beets thoroughly.
2. 2. Steam the beets for about 40 minutes until tender.
3. 3. Peel the cooled beets.
4. 4. Cut the beets into thin strips or grate them.
5. 5. Wash the savoy cabbage and remove the tough stems.
6. 6. Cut the savoy cabbage into thin strips.
7. 7. Blanch the savoy cabbage for 2 to 3 minutes in salted water (cook briefly in boiling water).
8. 8. Rinse the cabbage with cold water and let it drain.
9. 9. Peel the ginger and horseradish.
10. 10. Finely chop the ginger and horseradish.
11. 11. Halve the chili and remove the seeds.
12. 12. Cut the chili into thin strips.
13. 13. Mix 500 milliliters of water with vinegar, sugar, cinnamon, horseradish, ginger, and chili in a pot.
14. 14. Bring the liquid to a boil.
15. 15. Let the liquid simmer for about 5 minutes.
16. 16. Peel the apples.
17. 17. Halve the apples and remove the core.
18. 18. Grate the apples finely.
19. 19. Add the beets, apple, and savoy cabbage to the hot liquid.
20. 20. Bring the mixture to a boil again briefly.
21. 21. Rinse Twist-Off jars with hot water.
22. 22. Fill the hot mixture into the hot jars.
23. 23. Seal the jars tightly.
24. 24. Let the pickles marinate for at least 3 days before eating.

Nutrition per serving

• kcal: 227
• Protein: 5 g · Fett/Fat: 0 g · Carbs: 46 g