Question ID: 2000-7489-0-1-2-4
Recipe Description
1kg red beetsPickling liquid:6.5dl clear vinegar (7%)5dl water3dl sugar2ts caraway seedsAdd all ingredients to a pot and bring to a boil while stirring. The liquid is ready for use when the sugar is dissolved.
Bake clean glass jars at 115'C (240'F) for 10-15 minutes. Turn the heat off and leave the jars in the oven until you need them. The lids are covered in boiling water for a few minutes and then put aside. Be careful, they are hot! Rubber gloves are helpful. Try not to touch the inside of the glasses or lids after the sterilzation process.
Remove the leaf stem and lower part of the root. Boil them until coocked. The time depend on the size of the beets, mine took approx 30 minutes. They are done when you can easily insert a knife through them. Remove the water and peel them while they are hot. While wearing rubber gloves for protection, squeeze the beet and the peel pops right off. This is so much easier than peeling them prior to boiling.IMPORTANT: These vegetables are rich in color. Be careful with where you put the beets and what you touch with your hands afterwards!
Cut the red beets into thin slices and put them into the jars. You can use a knife or just an egg slicer like me. The jar can be quite full.
Add the pickling liquid while it is hot until all the red beets in the jar are covered. Close the jar immidiately with the clean lids.Leave for two weeks for the flavours to develop. Store in a cold, dark place.Enjoy.
Question & Answer
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