Canned Beets (Buraki)

Prep time:20 minutes

Cook time: 60-90 minutes


  • 6 lbs. beets cooked, peeled and grated
  • 1 lb red peppers chopped into small cubes 
  • 4 large onions chopped into small cubes
  • ¼ cup vinegar
  • ½ cup sugar
  • 1 tbsp. salt
  • 1 cup water


  1. Prep your jars (I use old jars from pasta, pickles, etc) by boiling them as well as the lids (make sure the lids are not on the jars) for 10-15 minutes.
  2. Remove from water and let dry completely.
  3. Cut the ends of the beets off and place them in a large pot. Cover with water and cook until tender.
  4. Drain and set aside to cool.
  5. Once cooled peel the beets (make sure to have gloves on or you will be sporting red hands for days). 
  6. Grate the beets on the large part of the grater (tear drop looking one) and place in a large pot. 
  7. Add in the pepper and onions and place the pot on the stove.
  8. Add in the vinegar, water, sugar and salt. Bring the mixture to a boil and let simmer until onions and peppers soften (amount of time will vary depending on size of peppers).
  9. Remove from heat. 
  10. Start scooping the mixture into your prepared jars.
  11. Clean the jars off with a clean paper towel and seal the jars with the lids (don’t close too tightly, only until you feel pressure).
  12. In a large pot place a stack of papers on the bottom (about the thickness of 10 papers). Keep in mind that we do not have canning equipment so this is our way of improvising and making our own. 
  13. Place the jars into the pot making sure they are not touching and add in enough water to cover the jars about ¾ of the way up (if you have pots large enough to cover the jars feel free to use them, just keep in mind that the paper can stain your pots so I use a special pot that I have just for canning). 
  14. Bring the water to a boil and let cook for 10-15 minutes or until you hear the lids pop and the whole jar is completely hot. 
  15. Remove the jars very carefully and place them on a clean surface covered with kitchen towels. Let them cool completely.
  16. Continue doing this until all the jars are cooked.
  17. Let cool completely and keep in a cool dark place for months on end.
  18. Once opened, place jars in the fridge. 

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