Pickled beetroot with star anise

Pickled beetroot with star anise

By
From
The Scandinavian Cookbook
Makes
1 litre
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
1kg small beetroot
salt

Brine

Quantity Ingredient
750ml spirit vinegar
400g caster sugar
1 star anise
1 tablespoon whole peppercorns

Method

  1. Peel the beetroot and boil them in salted water for about 20 minutes – maybe a little less. Check them after 10 minutes: they have to have some bite and are best if not too soft.
  2. While the beetroot are boiling, make the brine. Bring the vinegar, sugar, star anise and peppercorns to the boil in a saucepan, whisking until the sugar has dissolved. Turn the heat off and leave to cool.
  3. Drain the cooked beetroot and, when cool enough to handle, cut into 5 mm slices. Pack them in a sterilized jar, pressing them together, pour over the brine and seal tightly. Leave to rest for one week before serving.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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