Can put in beetroot
Hardly is it autumn, there are beets in the markets again. In the north, winter vegetables are usually harvested at the end of September or October. Here are a few tips on how to make the red beet sweet and sour.
Wash beetroot and put in a large pot of water. Bring to a boil and cook for about 30 to 40 minutes on a low heat until the skin is easy to loosen. Drain the cooking water and allow the beetroot to cool. After cooling, the skin can be peeled off. But beware! The red color is very difficult to get off the hands again. Therefore, disposable gloves are part of the tools when cooking beetroot.
Slice the peeled-off balls with a grater or a knife and place in jars. Then a glass of water (0.4 to 0.5 liters), a cup of vinegar, a cup of sugar, a two-centimeter-long cinnamon stick and four cloves are added. You can also add a few pimento grains and or ginger depending on your taste. Close the jars and place in a large pot of water and boil for 30 minutes. If you want, you can put a tea towel down in the pot, then the glasses will not rattle like that. If you do not have such a large pot, you can put the glasses in a pan or casserole dish with water and cook in the oven for 30 minutes at 160 ° C. After switching off, I let the glasses stand in the oven for another 30 minutes. Then you are sure that they are well closed.
This is needed:
- 4 screw or mason jars approx. 400 to 500 ml
- 1 kilogram of fresh beetroot
- Sugar (1 cup per mason jar)
- Vinegar (1 cup per mason jar)
- Water (1 cup per mason jar)
- 16 cloves (4 per glass)
- 4 cinnamon sticks (1 bar about 2 cm long per glass)
- possibly allspice grains and or ginger
