Pickled Beetroots

Beetroot is probably the most common vegetable used as pickle in the danish kitchen. Used as topping for the famous "open sandwich" and as sides in a varaity of other meals. Here you will find the traditional sweet and sour method using vinegar and sugar.

  • 1 kg beetroots
  • 750 ml vinegar (plain white)
  • 500 g sugar
  • 100 ml water
  • 10 black pepper corn
  • 3 star anis
  • 3 bay leaf
  • a pinch of salt

  1. Wash the beetroots and cut of most of the top of (but not all the way in the beet - then it will start bleeding).
  2. Boil in enough water until tender - about 45 to 60min. depending on size.
  3. Meanwhile mix remaining ingredients and boil for 10 to 15 minutes. Then strain to get a clear brine.
  4. Rinse the boiled beets in cold water and let them cool until you can handle them by hand. Peel of the skin and remove any black spots.
  5. Slice the beets in 5 mm slices and place them in a pot. Pour the clear brine over and give a quick boil.
  6. Fill in sterilized glasses and top with the brine. Close immideately and cool.
  7. Let the beet rest overnight in refrigerator. Ready to enjoy.

 

 

  • Fresh from the market

  • Boiled and cleaned

  • Slicing 5 mm

  • Last quick-boil in the brine

  • Enjoy