Pickled beetroot

Method

1. Wash the beetroot but do not peel it or cut off the root, so it keeps its colour. Boil it for 40 to 60 minutes, until a knife goes in easily.
2. Let it cool, peel it and slice or grate it.
3. Pack it into jars with a little grated horseradish and caraway.
4. Bring the water, vinegar, sugar and salt to the boil and pour the hot brine over the vegetables to the brim, so they are fully covered.
5. Close the jars and pasteurise them in a pan of water at 80 to 85 °C, 20 minutes for 720 ml jars. It is ready in two weeks.

When to make it

Best: August, September, and October. Possible: June, July, August, September, October, and November.

October: The right time is now.

How we count

1 kg (Beetroot) makes about 1.2 l.

Cooked and peeled, beetroot loses about 15% of its weight, and a 720 ml jar holds about half a kilogram of sliced beetroot with its brine.