John Myers
Ingredients for 1 servings:
- 3 beetroots
- 2 garlic cloves
- 1 tbsp sea salt
- 1 bay leaf
- 10 thyme sprigs
- ½ tsp black pepper, whole
- 50 g sugar
- 500 ml red wine vinegar
- 800 ml water
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 20 minutes
based on a recipe by Ottolenghi
Brush and wash the beets thoroughly. Peel the garlic cloves and crush them with the salt in a mortar and pestle. Mix the garlic with the remaining dry ingredients in a saucepan and add the red wine vinegar. Add the beets to the pan and add enough water to cover the beets. Cover and simmer gently for about 40 minutes, until the beets are tender. Allow the vegetables to cool completely. Drain the beets, reserving the cooking liquid, peel them, and cut them into 1 cm cubes. Pour the cooking liquid through a sieve back into the pan and reduce by half. Place the beets in a jar and pour the cooled cooking liquid over them. Let the pickled vegetables rest in the refrigerator for a day. The pickled beets will keep in the refrigerator for a few weeks. They also cook very well at 90°C for about 60 minutes.
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