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Regina's beetroot in a jar

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Ingredients for 1 servings:

  • 15 m.-sized beetroot tubers (approx. 10 liter bucket full)
  • 2 ½ liters of water
  • ½ liter vinegar, 5% acid
  • 250 g sugar
  • 50 g salt
  • some caraway

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

e.g. served as a salad with a little oil and garlic or onion.

Boil the beetroot until almost tender, peel, and slice into thin slices. Bring the water, vinegar, sugar, and salt to a boil and let cool slightly. Place the beetroot in jars and fill with the liquid. Sprinkle some caraway seeds over the beetroot. Seal and place in a canner at 100°C for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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