1. Prepare the beetroot:
Wash thoroughly, peel (wear gloves!) and slice the raw beetroot thinly.
2. Prepare the brine:
Add water, vinegar, sugar, vanilla sugar and salt to a pot. Bring to a boil while stirring until the sugar dissolves completely.
3. Cook the beetroot:
Add the sliced beetroot to the boiling brine and simmer for about 5 minutes.
4. Fill the jars:
Transfer the beetroot slices into sterilized jars using a slotted spoon.
5. Reduce & pour:
Let the brine simmer for another 3–5 minutes, then pour it into the jars until completely covered.
6. Seal & rest:
Seal immediately and let cool completely. Allow to infuse at least 24 hours – ideally 3–5 days.
Nutrition Facts (approx. per serving)
- Calories: 185 kcal
- Carbohydrates: 44 g
- Protein: 2 g
- Fat: 0 g
- Fiber: 3 g
