Pickled Red Beet

Ingredients

• 750 g small red beet
• 100 g pearl onions
• 50 g ginger
• 200 ml balsamic vinegar
• 20 g salt
• 10 g sugar
• 1 tbsp mustard seeds
• 0.5 stick cinnamon
• 1 bay leaf

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with fan and top heat. Wash, trim, and wrap each red beet individually in foil. Bake for about 50 minutes until tender.

2. 2.

   Blanch the pearl onions briefly in boiling water, then peel them. Peel the ginger and cut into sticks.

3. 3.

   Slice the cooked red beet. In a pot combine 400 ml water with vinegar, salt, and sugar. Add mustard seeds, cinnamon stick, bay leaf, pearl onions, and ginger. Simmer for about 5 minutes. Add the sliced beet and transfer to sterilized jars, filling to the rim and sealing tightly.

4. 4.

   Let cure in a cool, dark place for at least 4 weeks.