Pickled Cabbage, Apple, and Beetroot
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 cups red Beets
- 2 ¾ cups Savoy cabbage
- salt
- 2 inches fresh ginger
- 2 inches Horseradish
- 1 chili pepper (deseeded and finely sliced)
- 1 ⅔ cups apple cider vinegar
- ¼ cup sugar
- 1 Cinnamon stick
- 2 cooking Apple
Preparation
Kitchen utensils
1 Cutting board, 1 Paper towel, 1 Large knife, 1 Plastic wrap, 1 Meat mallet oder Pfanne, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Small bowl, 1 Aluminum foil, 1 Kitchen shears, 1 Rubber spatula, 1 großer weiter Pot oder Bräter, 1 Slotted spoon, 1 Measuring cups, 1 Pot, 1 Wooden spoon
Preparation steps
1.
Boil the beets for approximately 40 minutes until you can pierce them easily with a knife. Peel and let cool. Slice into narrow strips.
2.
Core the cabbage and remove any old leaves. Slice the into narrow strips and blanch in boiling salted water for 2-3 minutes. Immerse in cold water and drain.
3.
Peel and finely chop the ginger and horseradish.
4.
Put the vinegar, sugar, cinnamon, horseradish, ginger, chilli and 2 cups water in a saucepan. Bring to a boil and continue cooking for 5 minutes.
5.
Peel, halve, core and finely grate the apples.
6.
Put the beets, apple and cabbage into the hot liquid. Bring to the boil again.
7.
Fill the clean jars and close tightly.
8.
Wait three days before using.
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