Beetroot Preserved in Oven

Summary

Ingredients

• g 1,500 beetroot (beetroot)
• 500 ml water, for boiling
• 200 ml white wine vinegar
• 100 ml balsamic vinegar, white
• salt
• some sweetener, liquid
• 1 teaspoon, leveled caraway seeds, ground
• 2 large onions, chopped

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Instructions

1. Boil the beetroot with 500 ml of water in a pressure cooker with a sieve insert until soft (depending on the size of the beets, it takes about 40-45 minutes). Let the pressure in the pot evaporate, carefully open the lid and peel the peel from the beets under running water.
2. Now cut the beets into thin slices and put them in a large bowl.
3. Add the chopped onions, a little salt, cumin powder, a few dashes of liquid sweetener and both types of vinegar. Mix everything well and pour the beetroot into mason jars that have been rinsed hot. Fill up to approx. 2 cm below the edge with water and close with the screw caps.
4. To wake up, place the jars in the deep baking tray of the oven with a little space so that they do not touch. Pour 1/2 liter of approx. 80 ° C hot water into the baking tray. Set the temperature control to 180 ° C (bottom heat if possible) and close the oven door. Wait until small air bubbles rise in the glasses (takes about 1 hour in my oven), then turn the temperature control back to 120 ° C and sterilize for another 35 minutes. Switch off and leave the jars in the closed oven until they are just lukewarm. Attention! Otherwise glasses could burst.
5. Due to the vacuum created, the glasses can be kept for at least 2 years in the cool cellar.
6. Makes about 6 glasses depending on size.