Summary

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

1. Clean the beetroot, being careful not to damage the skin or the ends.
2. 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.
3. Rinse the cooked beetroot with cold water. Peel while warm and cut into thin slices.
4. Put the slices in a suitable container. (I use a small soup tureen with a lid).
5. Add the onion cut into rings, water, sugar, vinegar and spices and stir well.
6. It is important that the beetroot is completely covered by the liquid.
7. Cover and leave to steep in the refrigerator for three days. Season to taste in between, maybe a little more seasoning.
8. The pickled beetroot can be kept in the refrigerator for a good 10 days.