Pickled beetroot
fooby.ch
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Ingredients
| 800 g | raw beetroots |
| 1 dl | white wine |
| 1 dl | water |
| 2 tbsp | sugar |
| 2 | bay leaves |
| 2 | cloves |
| 1 tsp | fennel seeds |
| 1 ½ tsp | mixed peppercorns |
| 2 tsp | salt |
| 2 dl | apple vinegar |
| 1 ½ dl | water |
Preparation Steps
- Beetroot
- Place the beetroot in a pan along with all the other ingredients up to and including the salt, mix and bring to the boil. Cover and cook over a medium heat for approx. 10 mins., remove the beetroot, place in the clean, pre-warmed jars.
- Pickling liquid
- Add the vinegar and water to the beetroot water, return to the boil, simmer for approx. 3 mins. While still boiling hot, pour the liquid into the jars to just below the rim, seal immediately, leave to cool on a towel.
Serves
- 750 persons
Time
- Preparation:
- Total: