Pickled beetroot

Pickled beetroot

By
From
Scandinavian Christmas
Makes
1 litre jar
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
1kg beetroots
salt

For the pickling solution

Quantity Ingredient
50g root ginger, sliced
750ml cider vinegar
400g caster sugar
2 bay leaves
1 tablespoon peppercorns

Method

  1. Rinse the beetroots and simmer them in salted water for about 30 minutes, or until they are tender but still have some bite. Pour them into cold water to stop the cooking and, when cool enough to handle, rub off their skins.
  2. Meanwhile, make the pickling solution. Put all the ingredients in a large saucepan, bring to a boil and stir until the sugar has dissolved. Leave until completely cold.
  3. Cut the beetroots into 5mm slices, pack into sterilised jars, and pour over the pickling solution, including the spices and herbs. Seal. Leave to rest for one week before serving. These keep for months.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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