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Pickled beetroot

updated

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Ingredients for 3 servings:

  • 1 kg beetroot
  • 2 liters of water
  • Salt
  • 2 apples
  • 3 onions
  • 10 peppercorns
  • 6 cloves
  • 1 bay leaf
  • ½ liter of water
  • 0.38 liters of vinegar (wine vinegar), 5% acidity
  • 80 g sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

lasts about 6 months

Cook beetroot until tender. Rinse, peel, and slice. Beetroot will bleed during cooking, so wear household gloves if necessary. Dice peeled apples and thinly slice onions. Layer beetroot, apples, and onion rings in large jars. Add spices. Bring 1/2 liter of water, vinegar, sugar, and salt to a boil and simmer for a few minutes. Pour hot water over the beetroot. Once cooled, seal the jars.

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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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