John Myers
Ingredients for 1 servings:
- 2 kg beetroot, raw
- 250 ml apple cider vinegar
- 1 ½ liters of water
- 1 tsp salt
- 100 g sugar
- 4 carnations
- 4 juniper berries
- 2 bay leaves
Instructions
Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 5 hours
for storage, without onions
Boil the beetroot in plenty of water until tender. Then rinse briefly, put on gloves, and remove the skin and leaf ends from the beetroot. Allow to cool and then slice, halving or quartering if necessary. Rinse the screw-top jars with very hot water. Place the beetroot in the jars. Bring the water, vinegar, salt, cloves, bay leaves, juniper berries, and sugar to a boil and simmer for 7 minutes. Remove the cloves, bay leaves, and juniper berries from the cooking liquid. Pour the cooking liquid into the jars, clean the rims thoroughly, and seal the jars tightly. Pour a little warm water into a roasting pan, place the jars in the water, and place them in the oven. Ensure the jars are standing freely and are not touching anything. Cook the beetroot at 180°C (top/bottom heat) until small bubbles form in the jars. This takes about 1 hour. Then reduce the temperature to 150°C and continue preserving for about 45 minutes. Then turn off the oven and let the beetroot sit in the oven for another 30 minutes. If the beetroot is well preserved and sealed airtight, it will keep well and taste great unopened. Once opened, however, it should be consumed promptly.
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