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Beetroot balls, sweet and sour pickled

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Ingredients for 1 servings:

  • 1 kg beetroot balls
  • 2 liters of water
  • 2 tbsp salt
  • 1 liter vinegar (red wine or malt vinegar)
  • 200 g sugar
  • 20 g ginger
  • 1 tsp salt
  • 5 cloves
  • 10 grains of black pepper
  • 1 bay leaf
  • 1 stalk(s) cinnamon
  • ½ liter of water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Baby Roots

You can either use baby beetroot (dwarf beetroot) or cut small balls from the cooked, large beetroot. Cubes of approximately 2 x 2 cm are also possible. Boil the beets for 20 minutes, rinse with cold water, and peel. Simmer the balls in 2 liters of water with 2 tablespoons of salt for 10 minutes, drain, and fill prepared jars. Simmer the vinegar with 0.5 liters of water, the sugar, and the remaining spices for about 10 minutes, then pour the hot liquid through a sieve over the beets, discard the spices, and fill the jars to 0.5 cm below the rim. Seal immediately. Let it steep for at least 1 week before eating.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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