Preserves calculator
Pickled beetroot
Cooked beetroot with horseradish and caraway in a sour brine. The salad for every winter dish.
You need
- Beetroot
- 3 kg
- jars, 720 ml
- 5
- In all
- 3.6 l
Method
- 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.
- Let it cool, peel it and slice or grate it.
- Pack it into jars with a little grated horseradish and caraway.
- 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.
- 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.
Seasonal calendar →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.
Address
Ruralni inkubator Krka, Dr. Franje Tuđmana 106A, 23305 Kistanje, Hrvatska
Kontakt:
info@ajmolokalno.hr 
Ajmo Lokalno is a flagship project of Šibenik-Knin County, Croatia, created to help you discover and enjoy authentic local food, handmade goods, and the people, stories, and landscapes behind them.
More than a marketplace, Ajmo Lokalno is a living network that connects small producers, artisans, and farmers with those who value authenticity, quality, and tradition. By bringing together local flavors, craftsmanship, and culture, Ajmo Lokalno strengthens the region’s economy, celebrates its heritage, supports the preservation of agrobiodiversity, and advances the transition toward regenerative stewardship – inviting you to experience the local ways in a deeper, more meaningful way.
More than a marketplace, Ajmo Lokalno is a living network that connects small producers, artisans, and farmers with those who value authenticity, quality, and tradition. By bringing together local flavors, craftsmanship, and culture, Ajmo Lokalno strengthens the region’s economy, celebrates its heritage, supports the preservation of agrobiodiversity, and advances the transition toward regenerative stewardship – inviting you to experience the local ways in a deeper, more meaningful way.
© 2025 Ajmo Lokalno. All rights reserved.
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