Red Beet Preserves

Ingredients

• 800 g red beet
• 2 Spring Onions
• 1 piece fresh ginger (ca. 4 cm)
• 1 piece horseradish root (ca. 4 cm)
• 400 ml apple cider vinegar
• Salt
• 60 g sugar
• 1 chili pepper
• 1 cinnamon stick
• 2 tart apples (e.g., Granny Smith)

Instructions

1. 1.

   Wash the red beet and simmer for about 40 minutes in a pot of boiling water. Let cool, peel, and cut into thin strips or shave. Rinse spring onions, trim, and slice into rings. Peel and finely chop ginger and horseradish.

2. 2.

   Wash the chili, dry rub it, halve, seed, and cut into fine strips. Boil 500 ml water with vinegar, salt, sugar, cinnamon, horseradish, ginger, and chili for about 5 minutes. Wash, dry, peel, halve, seed, and finely grate the apples.

3. 3.

   Add red beet and apple to the hot liquid, bring to a brief boil again, then distribute evenly into pre-warmed jars. Boil the liquid once more and fill the jars up to 1–2 cm below the rim.

4. 4.

   Seal the jars tightly and place them side by side in a large pot (they should not touch). Pour water into the pot until the jars are half submerged. Cover with a lid and simmer the preserves for 30 minutes.

5. 5.

   Carefully remove from the pot and allow to cool completely at room temperature.