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My recipe

Pickled beetroot

Pickled beetroot

  • 500 g small beetroots
  • 1 medium-sized onion, sliced (optional)

MARINADE

  • 350 ml water
  • 150 ml vinegar 8%
  • 3/4 tsp salt
  • 1 bay leaf
  • 2 peppercorns allspice
  • 5 - 7 peppercorns black pepper
  • 75 ml (5 tbsp) honey (sugar)
  • Cook the beetroot (steam, boil or cook in the microwave)
  • Refresh under the cold water and peel
  • Place the beetroot in a jar, alternating with the onion slices
  • In a saucepan bring all the ingredients for the marinade to the boil, cool it down and pour over the beetroot
  • Chill in the fridge for about 24 hours
Thoughts and Ideas

It does not matter how you cut the beetroots. If the beetroot is small you can pickled it whole, the bigger ones you can slice, julienne, dice. The spices in the marinade depends on you taste, you can add the cloves, cinnamon, ginger, etc. The longer it pickles the better flavour it gets.