Pickled Beetroot

How to make it

1. 1

   The washed, unpeeled beetroots are cooked slowly tender in a little water, but under a tight lid. Or they can be brought to a boil in water and then set in a hot oven in a pan with very little water, just enough that the beetroots stand in water.

2. 2

   Take them out when they feel tender — just squeeze, do not prick them — peel and cut into slices.

3. 3

   Place in a jar in layers with a little caraway sprinkled between the layers — for a two-liter jar, ½ tablespoon caraway. One small raw beetroot is placed in whole. The beetroots are sprinkled over with peeled horseradish cut into slices.

4. 4

   The vinegar is brought to a boil with the salt and poured hot over the beetroots. The jar is tied over.