Pickled Beetroot I
A savoury side dish made of beetroots
Ingredients
- 1,2 kg beetroots
- ¾ l apple vinegar
- ⅛ l water
- 80 g sugar
- 1 tsp salt
- 4 tbsp grated horseradish
- 1 tbsp caraway
- 5 cloves
- 1 bay leaf
Instructions
- Put on an apron and always - ALWAYS - wear disposable gloves when handling beetroots. Otherwise, the stains will never come out of your clothes and your hands will have a butcherlike colour for quite some time.
- Cut off the leaves to about 1 cm and put the beetroots onto a baking tray. Bake them in the oven at a temperature of 175 °C (350 °F) for 60 - 90 minutes, depending on their thickness. When they feel soft, they're ready.
- In the meantime, mix the vinegar, sugar and salt and put it to a boil. Wash the horseradish, peel it and grate it.
- Peel the cooked beetroots and chop them into squares. I do not recommend slices as they fall apart easily.
- Layer the still-warm beetroots with the spices into jars. Fill up with the hot fluid and close the jars tightly with lids. Store the pickled beetroots in a cool and dark place.