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Beet salad boil down
You want to preserve beet? Then you should boil down beet salad. This is how it's done!
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Preparation:
10
minutes
mins
Preparation:
20
minutes
mins
Canning time:
30
minutes
mins
Total:
1
hour
hr
Servings:
6
Glasses
Calories:
199
Course:
Supplement
Category:
Boil down, beet
Ingredients
1 ½
kg
Beet
2
Onions
½
L
White balsamic vinegar
½
L
Water
2
EL
Salt
3
EL
Mustard seeds
1
TL
Peppercorns
6
Bay leaves
3
EL
Horseradish
Equipment
Cooking pot
Gloves
Glasses with screw cap
Knife
Board
Soup ladle
Instruction
Cook the beet and peel it. Cut them into small pieces. Particularly convenient are 0.5 cm thick slices, which are quartered.
1 ½ kg beet
Peel the onion and cut it into small pieces.
2 onions
Mix balsamic vinegar and water in a pot. Boil the broth and add salt.
½ L white balsamic vinegar,
½ L water,
2 tablespoons salt
Add mustard seeds and peppercorns to the jar. Now add half of the beet. Then add bay leaf and horseradish.
3 tablespoons mustard seeds,
1 tsp. peppercorns,
6 bay leaves,
3 tablespoons horseradish
Pour in the vinegar broth. The jar should have 2 cm of space towards the top so that you can boil it down. Close the jars.
Boil them in the saucepan. Do not forget to put a tea towel underneath. Boil the jars for 30 minutes at 100°.
Nutritional values
Calories:
199
kcal
Carbohydrates:
42
g
Protein:
5
g
Fat:
1
g
saturated fatty acids:
1
g
Polyunsaturated fat:
1
g
Monounsaturated fatty acids:
1
g
Sodium:
351
mg
Potassium:
967
mg
Dietary fiber:
8
g
Sugar:
31
g
Vitamin A:
90
IU
Vitamin C:
15
mg
Calcium:
77
mg
Iron:
3
mg
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