Home made Pickled Beets

Even the smallest should have a little consistency. Beets should be tender but not mushy, al dente but not raw.

Even the smallest should have a little consistency. Beets should be tender but not mushy, al dente but not raw.

INGREDIENTS:

Number of servings

Servings: 18

Main

2 kg beets

Salt

Beet brine

9 dl apple vinegar

5 dl water

16 g salt

400 g sugar

4 star anises

4 cl black currant juice

6 cm fresh horseradish in slices

6 black, crushed peppercorns

PREPARATION:

  • Clean the beets and place them in a pot of salted water. Bring to a boil and skim off any impurities.

  • Boil the beets for 20-30 minutes until tender. Test their readiness by pricking them with a little knife. It’s important that they are all about the same size. If not, remove them at different times as they get done.

  • Run cold water over the beets when they are done and peel them. Cut into slices and place in a boiled jam or pickles jar.

  • Beet brine: Boil all the ingredients (except the horseradish, it gives a bitter aftertaste if boiled) in a pot. Remove the brine from the heat and add the horseradish slices. Pour the warm brine over the cooked beets. Let the beets soak for a couple of days before eating.

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