Beetroot preserved in the oven

Ingredients for 1 servings:

• 1,500 g beetroot
• 500 ml water, for cooking
• 200 ml white wine vinegar
• 100 ml balsamic vinegar, white
• Salt
• some sweetener, liquid
• 1 tsp, leveled caraway seeds, ground
• 2 large onions, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours 15 minutes

Cook the beets with 500 ml of water in a pressure cooker fitted with a sieve insert until soft (depending on the size of the beets, this will take about 40-45 minutes). Release the pressure from the pot, carefully open the lid, and peel the skins from the beets under running water. Now thinly slice the beets and place them in a large bowl. Add the chopped onions, a little salt, caraway powder, a few dashes of liquid sweetener, and both types of vinegar. Mix everything well and fill the beets into hot, rinsed preserving jars. Fill with water to about 2 cm below the rim and close with the screw lids. To preserve, place the jars in a deep baking tray in the oven, leaving some space between them so they are not touching. Pour 1/2 liter of hot water (approx. 80°C) 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 appear in the jars (this takes about an hour in my oven), then turn the temperature control back to 120°C and sterilize for another 35 minutes. Turn off the oven and let the jars stand in the closed oven until they are only lukewarm. Caution! Otherwise, the jars could burst. Due to the vacuum created, the jars will keep for at least 2 years in a cool cellar. Makes approximately 6 jars, depending on the size.