Pickled beetroot
Published on September 29, 2014 | In By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2
    • 2 kg
    • Difficulty Level

Pickled beetroot is found in almost every Danes fridge. As small children we learn to eat the pickled beets on liver paté, and they are an important part of the Danish open sandwiches known as smørrebrød.

The Danish climate is perfect for growing root vegatables and beetroots have been pickled for centuries.

Pickled beetroot goes really well with cold cuts of meat, all kinds of patés, brawn and dishes with intense, dark flavours like braised ox cheeks.

It is really easy to pickle beetroots. It takes about an hour but leave the beets for another four weeks before starting eating them. Only then, are the flavours intensified.

Use ordinary red beets. You can use striped or yellow beets but the colours quickly disappears, and you are left with small chunks of beige beets – not very appealing.

Recipe Rating

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  • 1 rating

Ingredients

  • 2 kg beetroots, stems removed but leave the skin on
  • 1 litre white vinegar
  • 750 g caster sugar
  • 2 tbsp whole pepper corns
  • 5-10 sprigs of fresh thyme, cleansed
  • A piece of fresh horseradish, peeled

Nutrition Info

Instructions

  1. Wash the beetroots thoroughly to remove any dirt. Put the beetroots in a large pan and cover with water. Bring to the boil and cook until tender, about 45-60 minutes depending on size.
  2. Drain and fill the pan with really cold water. Leave the water running for a few minutes or put the beets in a large bowl of icy water. The cold water will shock the beets and loosen the skin, making it really easy to remove it. Just twist the beets between your hands.
  3. Slice the beets, width about 5 mm.
  4. Make the brine. Pour vinegar, sugar, pepper corns and thyme into a pan and bring to the boil.
  5. Put the slices of beets into the pan and simmer for a few minutes.
  6. Sterilise jars and lids in boiling water. Fill each jar with beetroots.
  7. Slice a piece of horseradish, width about 1 cm. Put a slice into each jar and top with brine. Seal the jars.
  8. Put the jars in a dark, cool place and leave for about four weeks before eating the beets.

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