Beetroot salad cooked in a pressure cooker (preserved in a glass jar)
Time
Preparation time: 30 min.
Cooking or baking time: 3 hours
Rest period: 30 min.
Total preparation time: 4 hours
Beetroot salad / Beetroot salad cooked in pressure cooker (preserved in glass).
ingredients
- 1 kg of red beet
- Caraway seed
- Kren (fresh or from the glass)
- mustard
- salt
- Apple cider vinegar (or other to taste)
- water
- Sweetener (sugar, stevia, etc.)
Like every year, in March I still have red beets from seed that I have myself kept in stock. They are easy to care for and bring good yields. (Just the right vegetables for me.)
Due to time constraints, I only prepared the red beet salad in March as follows:
preparation
- I cooked the red beet / beetroot with the bowl in the pressure cooker. For this I have just added so much water in the pot that the bottom of the pot was covered about 2 cm with water.
- The pure cooking time was about 20 minutes. Then I let it evaporate by itself. If you are in a hurry, the evaporation can also manually by pressing the Abdampfknopfes or by cold water that you can run over the pot, perform. Personally I do not like to use the last two methods, because in this case the beets / beetroot could jump open due to the rapid pressure equalization.
- After cooking, I peeled and washed them with a vegetable knife. I never put on disposable gloves for this work because I never do such an activity when I have ways to do it.
- The beets are then sliced as in potato salad.
- For the marinade, I mixed vinegar with water, so it tastes sufficiently sour. Better to make something more sour than you would prepare it for salad, because the beets tolerate the taste quite good. I used apple cider vinegar for this recipe because I made it myself.
- Season with plenty of horseradish, cumin, about 1 tsp. Of mustard and salt and sweetener. I've used Stevia Liquid here for this recipe. That too is like everything, a matter of taste.
- The marinade is mixed with the turnips and the turnips are filled to 2 cm below the edge in screw jars. The remaining marinade is then filled so much that the beets are completely covered with it. Close with the screw cap.
- Then I gave them for preserving the 70-degree program for about 3 hours in the dishwasher. (ECO program). At the same time I let her stand upright, so with the lid up.
- However, the preservation of preserves can also be done in the pressure cooker. For this you have to take your time and read through the procedure in the manual exactly. I myself have not tried it in the pressure cooker yet. For small quantities for about 4 glasses it is worthwhile for a try.
- When the 3 hours in the dishwasher are over, I just let the glasses cool down. Label them with labels and store them in the pantry.
The salad is ready for consumption immediately. He keeps himself so conserved for several months.
As with many, there are many different methods of preserving. In the past, I made the red beet salad, raspberry juice etc. with preserving aid (white powder / preservative). Unfortunately, I have tasted this preservative out of the food too much out. That's why I chose the "conserving by heating" method this time. You could also conserve the beetroot salad by putting it in vinegar. But for me it tastes too much of vinegar and I'm not feeling well. Which type of preservation you choose depends on what you want or how it tastes best.
I never use salad oil when preserving beetroot salad, as I believe that it is better to use only vinegar marinade.
Supported by Fissler and TheFruitAndFlowerBasket with a free Fissler product.
