Sterilize the jars, lids and rubber seals. To do that, wash them in hot water, but do not dry them. Place them upside down on a clean kitchen towel and let them dry. Alternatively, you can sterilize the jars by using the oven. Place the jars and lids on a roasting tray into a preheated oven at 170˚C for about 15 minutes.
Wearing kitchen gloves, peel the beet roots and cut them into small cubes with Braun’s MultiQuick 9 Food processor using the dicer insert.
Peel the apple and remove the cores.
Slice the apple finely with Braun’s MultiQuick 9 Food processor using the thin slicing insert.
Wash the dill and shake it dry.
Place the beet root cubes, apple slices and dill into the jars. Leave about 3-5 cm of space to the top of the jar.
Mix water with salt and mustard seeds with Braun’s MultiQuick 9 whisk attachment. Fill the water into the jars until the beets are completely covered.
Seal the jars tightly with the rubber and place in a deep dish, as liquid may leak out during fermentation. Leave at room temperature for 3-4 days, then place the jars in the refrigerator or a cold cellar.
Sterilize the jars, lids and rubber seals. To do that, wash them in hot water, but do not dry them. Place them upside down on a clean kitchen towel and let them dry. Alternatively, you can sterilize the jars by using the oven. Place the jars and lids on a roasting tray into a preheated oven at 170˚C for about 15 minutes.
Wearing kitchen gloves, peel the beet roots and cut them into small cubes with Braun’s MultiQuick 9 Food processor using the dicer insert.
Peel the apple and remove the cores.
Slice the apple finely with Braun’s MultiQuick 9 Food processor using the thin slicing insert.
Wash the dill and shake it dry.
Place the beet root cubes, apple slices and dill into the jars. Leave about 3-5 cm of space to the top of the jar.
Mix water with salt and mustard seeds with Braun’s MultiQuick 9 whisk attachment. Fill the water into the jars until the beets are completely covered.
Seal the jars tightly with the rubber and place in a deep dish, as liquid may leak out during fermentation. Leave at room temperature for 3-4 days, then place the jars in the refrigerator or a cold cellar.
