Pickled Red Beet

Ingredients

• 600 g fresh red beet
• Salt
• 2 tbsp whole cumin
• 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 canning jar and lid with boiling water, then invert on a kitchen towel to drain. Wash the beet roots thoroughly. Bring a pot of salted water with 1 tbsp cumin to a boil, add the beets, and simmer for about 40–45 minutes.

2. 2.

   Remove, let cool, peel, and cut into strips.

3. 3.

   Peel onions and garlic, then slice them thinly.

4. 4.

   Boil vinegar, vegetable broth, sugar, 1 tbsp salt, remaining cumin, and mustard seeds. Add onions and garlic, cook for 1 minute.

5. 5.

   Add the beets and simmer for another 2 minutes.

6. 6.

   Remove the beets and place them in the prepared jar.

7. 7.

   Bring the brine to a boil again and pour it hot over the beets. Seal the jar tightly with the lid and let cool. Let sit for 3 days before serving.