Beetroot, beetroot or beetroot, all names for the root vegetable are correct. It can be pickled all year round or bought boiled and vacuum-packed, but it is very easy to pickle yourself.

Beetroot is boiled until soft before canning

Interesting facts about beetroot

The low-calorie root vegetable is rich in vitamins and minerals, among other things. Its red pigments protect the body cells and keep the liver fit. Vitamin C, zinc and selenium strengthen the immune system, iron and B vitamins stimulate blood formation. The dietary fiber it contains has a positive effect on digestion.
The root vegetables can be prepared in many ways. It tastes good boiled, fried or baked in the oven. Even when eaten raw, just sprinkled with salt and pepper, beetroot is something very special.

Canning beetroot

If you would like to stock up, you can boil the beets very well, because they do not lose their good properties. Be sure to wear rubber or disposable gloves and a cooking apron when processing, because the red tubers stain very strongly.

  1. Wash the tubers and remove any soil residue.
  2. Remove the leaves. Do not injure the tuber, as it would bleed profusely in the boiling water. The shell is not removed. It is also best to keep the small roots attached.
  3. Boil the beets in a covered pot with plenty of water for about an hour.
  4. Do a cooking test with a wooden skewer. The tuber must be easy to pierce.
  5. When the beets are done, rinse them under cold water.
  6. Now cut off the base of the leaf and root.
  7. Peel off the skin of the beet in strips.
  8. Divide the beetroot into slices or strips, small balls can also be inserted whole.

While the beets are still cooling a little in a closed container, sterilize your jars in boiling water or in the oven at 100 degrees for ten minutes. Then prepare the broth for the red tubers.

  1. Peel an onion and cut it into rings.
  2. Boil the vinegar and water (ratio 1:2), salt, sugar and the onion rings in a saucepan.
  3. Add spices to taste, such as horseradish, ginger, cloves, or mustard seed.
  4. Meanwhile, put the beets in the jars.
  5. Fill the glasses with the hot brew. Be sure to add a few spices to each jar. The beetroot must be completely covered with broth.
  6. Preserve the jars either in the preserving machine or in the oven.

In the preserving machine, the jars are half in the water. Cook them at 90 degrees for about 30 minutes.
In the oven, the glasses stand in the dripping pan in the water. Cook them for half an hour at around 100 degrees.
After waking up, the glasses rest under a cloth until they have completely cooled down.

Category:

Vegetable garden