Vinegar Beetroot Pickle

The bright color of the beetroot, its earthy, characterful taste and countless beneficial effects always amaze me. It is typically served in autumn and winter. This is also when I eat most of it, for example baked, as a side dish, or to make beetroot cream. On the other hand, pickled beetroot with vinegar is what you can eat almost all year round, as it goes well with many dishes.

Ingredients (~ For 6 700 ml canning jars)

3 kg of medium-sized beets

2 liters of water

2 horseradish (optional)

8-10 whole peppercorns

2 dl vinegar (10%!) you have to taste it, you shouldn't pour it in all at once!

150-200 g granulated sugar (to taste)

2 me so

1 tbsp. whole cumin seeds (can be filtered later, or it goes to the bottom of the glass)

1 tbsp. sodium benzoate in the dressing + (1 knife tip on top per bottle)

Tipp: When buying beetroot, make sure that the "tail" is on it, otherwise the precious juice will be lost during cooking.

Try my recipe for CRISPY HOMEMADE YOURDED CUCUMBER!

This is how beetroot pickle is made

Clean the beetroot thoroughly, wash it, brush off the skin, and cook it until soft in as much water as it covers. (depending on size approx. 1-2 hoursif it's small, you have to pay attention, because it softens sooner.)

Tipp: Let's take a pot, one that we don't regret or don't use for anything anymore, but it's perfect for this purpose, because the beetroot juice covers everything. It is forbidden to use it as wine, because it whitens and takes away the beautiful beetroot color.

• Once softened, set aside to cool.
• Meanwhile, prepare the pickle dressing juice. Take a large pitcher and pour 2 liters of water into it. Then add the sugar, salt, cumin seeds, vinegar (add gradually!) and a teaspoon of preservative. For all pickles, the pouring juice can be more intense, because e.g. the beetroot also adds to its taste.
• While it's boiling, peel the beetroot, for which you should use rubber gloves, because the beetroot is very sticky. When you have finished peeling, cut the tubers with a serrated knife (or a special knife with a wavy edge) into thin slices, approximately 0.5 cm thick. Place the slices in sterile canning jars. When the soup has boiled, pour it immediately on the beetroot slices piled in the glass. If we want to eat it right away, all we have to do is refrigerate it well. and we can eat now.

If we want to put it away for the winter, then put 1-2 peeled and cut horseradish slices in each jar. If you don't like the taste of horseradish, you can leave it out. And sprinkle a knife-tip amount of preservative on top of the jars, then close them tightly. Then put it in a dry place for 1-2 days.

Stored in a cool place protected from light, it will last for 1-2 months. Provided there is any left of it until then. 🙂

After opening, put it in the refrigerator, and when you take it out, always use a clean fork to touch it.

Bon appetit!

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