Peel the cooked red beets, grate them coarsely on a grater and salt them.
In the meantime, boil down water, must vinegar, caraway seeds and salt to a decoction.
Add the salted red beets, boil once and immediately fill into prepared screw jars and seal well.
Preparation Tip:
This amount makes about 5 pieces of cucumber jars. Beet in a jar will last at least until the next season and you only need to quickly open a jar if necessary, plus it saves a lot of energy if you cook and preserve everything at once after harvesting instead of storing it in the cellar.
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