Greatly enhances liver pate sandwiches
Recipe for pickled beetroot in strips
For something a bit different and lighter than the traditional large slices of pickled beets, I’ve tried making them in strips with a short boiling time, so they are soft, crisp, sour, sweet, and above all, decorative at the same time.
Here is the recipe.
Servings: Jar (1 liter)
Pickled beetroot in strips
Greatly enhances liver pate sandwiches
Ingredients
- 500 gram Beets Peeled
- 500 gram Vinegar Clear pickling vinegar
- 300 gram Sugar
Instructions
- Cut the beetroots into strips using a spiral cutter or an appropriate grater where you drag the beetroot all the way along its length.
Pour boiling water over the beetroot strips and set them aside. I let them sit for about 15 minutes while the brine boiled, which gave them a slight crispness while still being soft on the surface.
If you want them completely soft, they need to boil for a longer time.
This is how they look after about 15 minutes in the boiling water.
Bring the vinegar to a boil in a pot while dissolving the sugar in it.
Drain the water from the beetroot strips and distribute them in the jars. Pour the brine over so that it fills the jar completely. If necessary, supplement with a little boiled water.
Close the jar immediately and as they cool, they will create a vacuum and the seal will become even better.
Can be eaten after a day, but can easily stand for longer.
Notes
Enjoy in a beef sandwich or on a slice of bread with liver pate.