Beetroot pickles
Easy quick beet pickle base recipe.
Ingredients
- 2 kg beetroot
- 1 l Water
- 5 tablespoon sugar
- 1,5 tablespoon salt
- 5 tablespoon vinegar 10%
Instructions
- Cook the beets in their skins, which took me about 1 hour.
- Meanwhile, prepare the salad dressing: pour 1 l of water into a bowl, add 5 tablespoons of sugar, 1.5 tablespoons of salt and finally 5 tablespoons of 10 % vinegar. Bring to the boil and you're ready with your salad dressing. Taste and adjust to taste if needed.
- When the beetroot is cooked and cool, peel and dice. A tip: Cover the cutting board with cellophane, because the colour of the beetroot really catches everything.
- I sterilize clean jars in the oven at 100 degrees for half an hour. Then put the sliced beets in the hot jars and top with the hot salad dressing. I usually put some cling film over the jar, then put the top on tightly and put it in the steamer.
- If you want to keep it for a long time it's worth putting preservatives in it to make sure you don't work too much, I always make it fresh and it usually runs out in a couple of weeks.
