Nedlagte Rødbeder - Pickled Beetroot
photo by Peter J
- Ready In:
- 55mins
- Ingredients:
- 5
- Yields:
-
1 jar
ingredients
directions
- Leave 3-4 cm of stems on the beets with the roots, if any. Scrub throroughly and cook in water to cover 30 to 45 minutes, or until tender. Drain, saving 1½ cups of the juice.
- Plungs the beets at once into cold water. Peel. Discard the roots and the stems with the skins. Cut beets into 1cm slices.
- Separate the onion into thin rings. Put a layer of beets in a shallow pan. Cover with some of the onion rings. Repeat the procedure unitl all peets and onion are used.
- Warm the vinegar, beet juice and the cloves. Pour mixture over the beets. Chill overnight to blend the flavors.
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Reviews
-
I made these beets two days before Christmas so that I could enjoy them with our holiday meal however; I forgot to set them out on the table. That worked out well though, because I have been nibbling on them each day since then. I will definitely be making these beets again. Just have to make one tiny alteration...I will cut the beet juice back just a pinch and increase the vinegar because I thought the beets could use a bit more twang.
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These came out great! The onion rings also had a great distinctive taste and colour that was too good to discard so I served them along-side with a salad. The only change I made was the beets I had were quite large so I had to use a bit more water than I normally would have preferred, so used 50% malt vinegar to add a bit of extra colour.
RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making