White cabbage and red beet pickles

Name: white cabbage and red beet pickles
Cook time: 25 min
Total time: PT1.465M
Yield: 4
Ingredients: 250 ml apple cider vinegar; 200 ml tap water; 125 g granulated sugar; 4 star anise; 1 el black peppercorns; 1 el fennel seed; 1 raw beetroot; 150 g cut white cabbages

Make your own pickles? Go for this organic recipe for pickled white cabbage and red beets.

Ingredients

Kitchen Stuff

1 food processor
1 sealable pot of 700 ml or 2 of 350 ml

Directions

Put the vinegar, water, sugar, spices and a pinch of salt in a saucepan. Bring to medium heat with medium heat.
Turn the heat down and cook for 10 minutes. Turn off the heat, put the lid on the pan and let stand for 30 minutes so that the flavors can pull.
Peel the beet and grate with the coarse grater in the food processor. Mix with the white coals and spread over a lockable pot.
Pour the liquid over the vegetables until they are completely underneath. Otherwise, fill with water. Close the pot (s) and put in the fridge for at least 1 day.
Serve with grilled or fried meat, poultry and fish.