Let me insert a recipe for pasteurization, here with beets, but cucumbers, cauliflower and colorful salad can also be used this way.
Pasteurized beets are needed for two jars:
1 kg of beets (about 800 g cleaned),
1/2 liter of water,
1 dl of white, alcoholic vinegar,
25g of salt,
50g of sugar,
some peppercorns,
some cumin (optional),
1 small garlic (optional).
Preparation:
Wash the beets and peel off the skin. Then cut it into smaller pieces if it is large, then into pieces 5 mm thick. I do it on a super-sharp chop. I like thicker pieces because the beetroot stays nicely crunchy, but it can be cut thinner if you like it softer.
Clean the garlic and cut each clove into several pieces.
Arrange the beets in the jars so that they are densely packed, and place the garlic in places. when the jars are full, add some peppercorns and cumin on top.
In a separate bowl, mix water and vinegar, add sugar and salt, then stir to dissolve. Pour this liquid over the beets almost to the top, about a little below the groove for the lid. Close the jars with lids.
Wrap the jars in kitchen towels, but so that you can see “by the finger” of the jar with the liquid, then put it in the pot. Fill the pot with water up to the height of the cloth in which the jars are wrapped. Place on the stove and gradually heat until boiling. The water in the pan must be as cold as the hot plate at the start. Do not speed up the process, so that the jars do not burst.
The water will start to boil first in the pot, and in a few minutes in the jars. You will see this by the fact that the grains of pepper, onion, and cumin move. It’s not a big shift, it’s often only noticeable, so monitor the situation. From the moment the liquid in the jar starts to boil, let it boil for 3-5 minutes. Not longer, so that the beets don’t overcook.
At the end, carefully remove the jars from the cloth and the pot, wrap them in a blanket and let them cool down completely. It may take a day or two, but be patient.
After that, move the jars to a cool place. Beetroot prepared in this way can be stored for a long time.
source internet
photo credit Angelika Mostova
