pickled beetroot with horseradish
1.4 kg beetroot
4 tbs fresh diced horseradish
1 tbs black pepper
1 tbs caraway seeds
3-6 whole cloves
1 bay leave
0.7 l white wine vinegar
125ml water
80-100g brown sugar
1 tsp salt
wash beetroot, cover in cold water and bring to boil for 25-45min, depending on size. peel and slice or dice. fill while still warm into sterilised jars (this lot made 3x 500ml jars), alongside horseradish and spices. boil vinegar, water, sugar and salt. fill jars with the liquid and seal immediately. it keeps for a minimum of six months; i had some of them for well over a year or two; great with olive oil and parmesan. the recipe asks for fresh horseradish but any strong horseradish sauce works as well (cream in sauce doesn't seem to spoil the pickle).
2 comments:
no matter where you're going, pickled beets will get you there. should be a bumper sticker.
hehehe... i do think so too... though only if they are not tasteless and soggy ;)
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