Sweet and Sour Beetroot Pickled
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beetroot
- 1 onion (s), (cut into very fine rings)
- 500 ml water
- 1 tablespoon cane sugar, brown
- 4 tablespoon balsamic vinegar, (red)
- 1 tablespoon mustard seeds
- 6 grains allspice
- 1 large bay leaf
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Clean the beetroot, being careful not to damage the skin or the ends.
- Put water in a saucepan and bring to a boil. Carefully place the beetroot in it and simmer for 45-60 minutes, depending on the size.
- Rinse the cooked beetroot with cold water. Peel while warm and cut into thin slices.
- Put the slices in a suitable container. (I use a small soup tureen with a lid).
- Add the onion cut into rings, water, sugar, vinegar and spices and stir well.
- It is important that the beetroot is completely covered by the liquid.
- Cover and leave to steep in the refrigerator for three days. Season to taste in between, maybe a little more seasoning.
- The pickled beetroot can be kept in the refrigerator for a good 10 days.
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