Pickled Beetroot in Vinegar Brine with Horseradish
Beetroot is one of the healthiest vegetables around and can be eaten raw or cooked. Here we show you how to cook it properly and pickle it in a sweet-and-sour brine. The finished beetroot keeps for months in jars and works as a side dish for meat or in salads.
Prep: 1 h
Cook: 1 h 15 min
Servings: 1
Method
01.
Wash the beetroot to remove any coarse dirt and place it in a pot. Cover with cold water and bring to the boil. Cook until tender for 40-60 minutes, depending on the size of the beetroot.
02.
Test the softness by piercing the beetroot with a knife or skewer – the knife should slide through easily. Take the cooked beetroot out straight away and cool it in a pot of cold water.
03.
Leave the cooled beetroot to drain, then peel it and grate it coarsely or cut it into cubes or slices.
04.
Put all the brine ingredients into a pot. Bring the brine to the boil and then leave it to cool. Strain the boiled and cooled brine.
05.
Pour the cooled brine over the chopped beetroot and leave it to stand until the next day.
06.
The next day add a little grated horseradish and pack the beetroot into jars. Wipe the rims of the jars, dry them well and seal with lids.
07.
Sterilise for 15 minutes at 80 °C.
