Pickled Beetroot
Prep: 15min
|
Servings: 3
|
Cook: 20min
Pickled beetroot is a recipe with fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg small beetroot
- 400 ml red wine vinegar
- 100 g sugar
- 2 tbsp salt
- 1 tbsp coriander seeds
- 1 bay leaf
- 4 shallots
Instructions
-
1.
Peel the beetroot and cut into thin slices or julienne.
-
2.
Bring the vinegar with 500 ml water, sugar, salt, coriander, and bay leaf to a boil. Add the beetroot slices and simmer for about 10 minutes until tender yet crisp.
-
3.
Peel the shallots and slice into rings. Add them to the beetroot, bring to a boil, then lift the vegetables with a slotted spoon and place in prepared sterile jars. Boil the brine again and fill the jars. Seal tightly and allow to cool completely.
