Recipe for homemade pickled beets
We provide you with a recipe for delicious pickled beets.
This recipe is quick and simple and pairs perfectly with traditional Danish dishes or alongside warm liver pâté/meatballs at the lunch table.
Homemade Pickled Beets
Ingredients
- 1 kg Beetroot
- 200 gram Vinegar Stock
- 200 gram Apple Cider Vinegar
- 170 gram Sugar
- 100 gram Water
- 6 gram Salt
- 2 pcs. Bay Leaf We used fresh ones. Dried ones can be used too
- 12 gram Mustard Seeds
- 2 gram Whole cloves
- 0.5 pcs. Cinnamon Stick
- 10 pcs. Peppercorns
Instructions
- Boil the vinegars, water, salt, and sugar in a pot. Once the sugar is dissolved, pour it into a bowl and set it aside to cool.
- The beets should be cooked with the skin on, so it is important to scrub/wash them well beforehand.
- Boil them for a total of 30-45 minutes; they need to be tender.
- Cool them off, for example, by placing them in cold water. The skin should be rubbed/peeled off—remember to wear gloves as the color will stain your skin otherwise.
- Slice the peeled beets and place them in sterilized jars.
- Pour the brine over them and seal the jars.
- Let them sit for about 7-10 days before they are ready to be eaten.
- They can last a few months in the jar when stored in a cool place.
