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Pickled beetroot with radishes

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Ingredients for 1 servings:

  • 1 yellow beetroot
  • 6 large radishes
  • 3 tbsp vinegar, 5% acid
  • 1 ½ tsp salt
  • 250 ml water

Instructions

Working time approx. 10 minutes; Rest period approx. 30 days; Total time approx. 30 days 10 minutes

vegan

Peel and halve the beets. Cut into thin slices. Thinly slice the radishes. Layer them alternately in a jar. Bring the water to a boil with vinegar and salt. Pour the hot liquid over the vegetables until all the air is gone. Screw on the lid and turn it upside down for 10-15 minutes. Let it steep for 4 weeks.

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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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