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Cooking
Pickled Beetroot with Red Cabbage
· 5 servings
Boil and grate the beetroot
Wash the beetroot and boil until tender. Let it cool, peel, and grate on a coarse grater.
Salt and let it sit
Shred the cabbage and sprinkle with a little salt. Use just a small amount. Mix well and let it stand for a while. Then stir in the finely chopped onion.
Make the brine
Bring all the listed ingredients to the boil, letting the sugar, sweetener and salt dissolve completely. Pour the hot brine over the cabbage, mix in the grated beetroot, and leave to rest for 24 hours.
Seal and sterilise
Pack the mixture into clean jars, seal with lids, and sterilise for 30 minutes at 80 °C.