Sweet and sour beetroot with caraway

Ingredients for 1 servings:

• 2 kg beetroot
• 4 onions
• 8 bay leaves
• Caraway, whole
• 1 cup sugar
• 1 cup vinegar, 10%
• 1 liter of water
• 3 tbsp salt (slightly heaped)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Wash the beets and bring to a boil in a large pot (do not peel). Cooking time, depending on the size, is 45 minutes to 1 hour (test with a knife). Prepare 8-10 large screw-top jars, each with half an onion, a bay leaf, and 1/2 teaspoon of caraway seeds. For small jars, halve the ingredients. Once the beets are cooked, drain and let cool slightly to avoid burning your fingers. Then remove the skin from the beets (disposable gloves are recommended), cut into bite-sized pieces, and fill the jars, pressing down lightly. Combine the ingredients for the stock in a pot and bring to a boil. Pour the hot stock into the jars and seal, then turn the jars upside down for one minute. Let the beets steep for at least 3 weeks. The amount of stock can vary depending on how many jars are being filled. In this case, use double the amount. Shelf life is up to 2 years.