Boil Beetroot – That’s How it Works

If you have harvested plenty of beetroots, you can easily boil the healthy tubers and thus preserve them. In this kitchen tip, we will show you what you need and how best to proceed.

Boil beetroot – that’s what you need

Beetroot is a healthy source of iron, which you can preserve by preserving it.

• For one kilo of beetroot, you need 400 ml of water, 200 ml of wine vinegar, 25 grams of sugar, and a pinch of salt.
• An onion, a few peppercorns, and cloves add spice. If you want it a little spicier, add about 10 grams of fresh horseradish.
• The canned tubers are filled into clean preserving jars that have been rinsed with hot water.

How to cook the vegetables

A little tip first: Wear gloves when preparing the beetroot. The vegetables rub off heavily on your skin.

• First, remove the leaves from the beets. Then wash the tubers thoroughly.
• Boil the vegetables in a saucepan of salted water for a good half hour. Then remove the tubers and shock them with ice water.
• You should now be able to easily remove the skin from the tubers. Cut the cooked beetroot into slices or sticks as desired.
• In another saucepan, heat the water with salt, sugar, and vinegar. Also, add the onion cut into small cubes.
• Meanwhile, distribute the beetroot among the glasses and add the spices to taste.
• When the broth has boiled, pour it over the beetroot in the glasses. Make sure the vegetables are completely covered with the broth.
• After you have sealed the jars, you still have to boil down the beetroot.
• To do this, place the glasses in a pot of boiling water for 30 minutes.
• Tip: The boiled beetroot tastes even better if you leave it for at least two weeks before eating.