Preserved beetroot salad

Instructions

1. Peel the beetroot and cut into thick (1-2 mm) slices using a vegetable slicer
2. Disinfect preserving jars in the oven at approx. 100°C circulating air.
3. Meanwhile, mix the water with the salt, sugar and caraway seeds in a large pan. Lightly crush the pepper and add. Bring to the boil.
4. When the beetroot has been sliced, add the vinegar to the pan, bring to the boil and add the beetroot. Reduce to the desired consistency (approx. 20 minutes).
5. Whilst the beetroot is cooking, peel and finely grate the horse radish.
6. Add approx. 1 tbsp grated horse radish in each jar and pack the beetroot tightly in preserving jars. It is best to strain the beetroot first, then the liquid, add some spices to each jar and cover with enough liquid. Seal well.
7. Place the preserving jars in boiling water for a few minutes to make sure that everything is disinfected. Not too long, otherwise the jars could leak from the water vapour pressure.
8. Leave the preserving jars sealed and marinate for at least 1-2 days. Eat as a side dish or appetiser.