John Myers
Ingredients for 1 servings:
- 3 kg beetroot
- 5 large onions
- 700 ml vinegar (fruit vinegar) with 5% acid
- 1,400 ml water
- 300 g sugar
- 40 g salt
- Mustard seeds
- bay leaves
- Caraway seeds
- Allspice
- Carnation(s)
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes
the way I make them
Cook the beetroot whole until tender (about 1 hour, depending on the size), rinse in cold water, and remove the skin. I then dice the beetroot. Halve the peeled onions and then slice them about 1/2 cm thick from tip to tip. Heat the vinegar, water, sugar, and salt and let the onions simmer gently for about 5 minutes. Then add the beetroot cubes and heat again. Remove everything from the liquid, ideally into a large bowl. Fill the jars with this mixture. To each jar, I add 1/2 bay leaf, 1 clove, 2 allspice berries, 1/2 tbsp. mustard seeds, and 1/4 tbsp. caraway seeds. I don’t cook the spices with the liquid, but add them separately to the jars, usually in the middle. I fill the jar halfway, add the spices, and fill it all the way up. Heat the liquid again until boiling hot and pour it over the mixture in the jars. Process all ingredients while they’re as hot as possible. I don’t boil the whole thing, but use twist-off jars and fill them while they’re still hot, like jam. These jars last at least two years for me, provided the contents aren’t eaten beforehand.
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