Beetroot Preserved in Oven
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 15 mins |
| Total Time | 3 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Now cut the beets into thin slices and put them in a large bowl.
- 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.
- 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.
- Due to the vacuum created, the glasses can be kept for at least 2 years in the cool cellar.
- Makes about 6 glasses depending on size.
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