Preserving vegetables
Whether it's pumpkin , beetroot, pickled cucumbers, or whatever... so many vegetables can be preserved for the winter. "Canning" is the magic word! Canning, or boiling vegetables, has a long tradition. It offers the opportunity to preserve large harvests and build up supplies for the winter. Some of the vitamins are lost during heating, but the method doesn't require preservatives, and you don't need a large freezer for storage. The big hoarding can begin as soon as your vegetables are ready to harvest. Have fun!
Preserving beetroot
Beetroot is a popular vegetable for preserving, and the basic principle is the same, no matter what vegetable you're preserving. What works with the red tuber also works with pumpkin , cucumber, and the like.
This is what you need:
- preserving jars
- 400ml water
- 1 kg beetroot
- 1 onion
- 20g sugar
- 200ml balsamic vinegar
- peppercorns
- 1 pinch of salt
A little tip: If you like, you can also add cloves, ginger or caraway seeds afterwards.
And here's how it works:
- Remove the leaves from the beetroot with a sharp knife. Be careful not to damage the skin, as this could cause it to lose its beautiful red color during cooking.
- Place the beetroot in a pot, cover with water so that the whole bulbs are submerged, and cook on low heat for 45–60 minutes until soft.
- Remove the beetroot from the water and briefly rinse it with cold water (like you would with your Sunday morning egg). You should now be able to easily peel off the skin with your fingers.
- Slice the beetroot. Peel the onions and slice them into thin rings. Set aside for a moment.
- Bring water, vinegar, sugar, and desired spices to a boil and simmer on low heat. Tip: To save water, use the cooking water from the beets!
- Prepare the jars. Important: The jars must be cleaned very carefully before preserving. Rinse the jars and lids thoroughly with hot water and dish soap and dry with a clean dish towel. Then set aside and wipe with a clean
- Cover with a tea towel. Before adding the beets, place the lids in boiling water for another 5 minutes. The jars can also be heated in the oven at 80°C immediately beforehand.
- Layer the beets and onions in the jars. Then fill with the hot stock and heat the vegetables again in the jar to sterilize them.
- Immediately seal the jars airtight and then place them upside down on a tea towel to cool.
- Once the jars have cooled, they can be stored in a dark, cool room or in the kitchen cupboard for up to a year.
One last little tip:
Apple chunks are also a tasty addition! Cut the apples into small pieces and add them directly to the jars along with the beets, just like you would the onions!Book tip
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