Pickled beetroot

Pickled beetroot

By
From
Scandinavian Comfort Food
Photographer
Columbus Leth

Ingredients

Quantity Ingredient
1kg small beetroot
sea salt

For the brine

Quantity Ingredient
750ml apple cider vinegar
400g caster sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 bay leaves

Method

  1. Peel the beetroot (beet) and boil in salted water for 15 minutes, checking after 10 minutes: they need to have some bite.
  2. For the brine, bring all the ingredients to the boil in a pan, whisking until the sugar has dissolved. Take off the heat and cool. Drain the cooked beetroot and, when cool enough to handle, cut into wedges. Pack in a sterilized jar, pressing them together, pour the brine in, and seal immediately. Leave for 3 weeks before eating.
Tags:
Scandinavian
Danish
Swedish
comfort food
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