Pickled Beetroots II
This is a recipe for a milder version of pickled beetroots. The combination of apple vinegar and apple juice takes the edge off the vinegar while at the same time adding a fruity aroma to the pickles.
Ingredients
- 1,2 kg beetroots
- 1 l water
- ⅜ l apple juice
- ⅛ l apple vinegar
- 100 g sugar
- 1 tsp salt
- 1 tbsp black peppercorns
- 1 tbsp caraway
Instructions
- 1. 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.
- Peel the cooked beetroots and chop them into squares.
- 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.