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Pickle beetroot or beetroot

updated

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Ingredients for 1 servings:

  • 1 kg beetroot or beetroot
  • 200 g onion(s)
  • 500 ml vinegar
  • 500 ml broth
  • 2 tbsp salt
  • 5 tbsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

classic with onions

Wash the beetroot, leaving it whole, and cook in salted water for about 45 minutes. This time is based on smaller bulbs; increase accordingly for larger ones. If not all the bulbs are roughly the same size, large bulbs can be halved before cooking. Rinse the bulbs thoroughly. The skin can then be easily removed. Next, slice the bulbs and cut the onions into rings. Bring the beetroot, onions, and the ingredients for the stock together to a boil and cook for 2 minutes. While still hot, transfer to prepared jars and seal.

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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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