Introduction: Pickled Red Beets
This is an easy recipe for pickled red beets. Here I have used red beets grown in our own garden, hence the relatively small size, but you can also buy then in your local store. I serve them with meat or put them on sandwiches, and due to the preserving pickling liquid they keep until next years harvest!
Step 1: Ingredients
1kg red beets
6.5dl clear vinegar (7%)
2ts caraway seeds
Add all ingredients to a pot and bring to a boil while stirring. The liquid is ready for use when the sugar is dissolved.
Step 2: Sterilizing the Jars
Bake clean glass jars at 115'C (240'F) for 10-15 minutes. Turn the heat off and leave the jars in the oven until you need them. The lids are covered in boiling water for a few minutes and then put aside. Be careful, they are hot! Rubber gloves are helpful. Try not to touch the inside of the glasses or lids after the sterilzation process.
Step 3: Boil and Peel the Red Beets
Remove the leaf stem and lower part of the root. Boil them until coocked. The time depend on the size of the beets, mine took approx 30 minutes. They are done when you can easily insert a knife through them. Remove the water and peel them while they are hot. While wearing rubber gloves for protection, squeeze the beet and the peel pops right off. This is so much easier than peeling them prior to boiling.
IMPORTANT: These vegetables are rich in color. Be careful with where you put the beets and what you touch with your hands afterwards!
Step 4: Cutting the Beets
Cut the red beets into thin slices and put them into the jars. You can use a knife or just an egg slicer like me. The jar can be quite full.
Step 5: Adding the Pickling Liquid
Add the pickling liquid while it is hot until all the red beets in the jar are covered. Close the jar immidiately with the clean lids.
Leave for two weeks for the flavours to develop. Store in a cold, dark place.
Participated in the
Canning and Pickling Contest 2016