1 Pot, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Ladle, 1 canning jar
1 Rinse a jar (about 750 ml) (approximately 24 ounces) and matching lid with boiling water and set upside down to drain on a kitchen towel. Rinse the beets well. Bring enough water to cover beets to a boil in a small pot. Add 1 tablespoon caraway and a generous amoung of salt. Add beets and cook until knife-tender, 40-45 minutes.
2 Remove beets. Let cool, peel and cut into wedges.
3 Peel the onions and garlic and cut into slices.
4 Combine vinegar, vegetable broth, sugar, 1 tablespoon salt, remaining caraway and the mustard seeds in a pot and bring to a boil. Add onions and garlic and cook for 1 minute.
5 Add the beets to the vinegar mixture and cook for another 2 minutes.
6 Remove beets and place in the prepared jar.
7 Bring the vinegar mixture to a boil and pour into jar over the beets. Secure lid and let cool commpletely. Refrigerate for at least 3 days before serving; pickled beets will keep for up to 2 weeks.