Vinegar-pickled beetroot

Name: Vinegar-pickled beetroot
Ingredients: 4 kg beetroot; 1 litre still water; 2 teaspoons salt; 2 tablespoons sugar; 500 ml vinegar; 100 ml oil

Pickles - Vinegar-pickled beetroot by Eufrosina O. - Recipia

Vinegar-pickled beetroot is baked whole, then packed into jars with vinegar, water and a little oil. The brine turns out tangy, and you can leave out the sugar because the roots are sweet enough. I hadn’t made it in a long time and was craving it again, so I choose roots that are similar in size, so they bake at about the same rate. Prep: 30 minutes. Cook: 95-105 minutes. Rest: 30 minutes. Total time: 155-165 minutes. Servings: 20. Approximately 135 kcal and 3 g protein per serving.

Ingredients

4 kg beetroot
1 litre still water
2 teaspoons salt
2 tablespoons sugar
500 ml vinegar
100 ml oil

Preparation

1. Wash the beetroot well and place it in an ovenproof dish. 2. Bake the beetroot at 150°C for 90-100 minutes, until a knife slides easily into the thickest roots. 3. Leave it to cool for 30 minutes, then peel it and cut it into slices or cubes, or grate it. 4. Pack the beetroot into clean, thoroughly dried jars. 5. Bring 1 litre of water to a boil with 2 teaspoons of salt and 2 tablespoons of sugar. Stir for 5 minutes, until dissolved and the liquid starts to boil. 6. Turn off the heat, add 500 ml of vinegar and 100 ml of oil, then stir. Pour the liquid over the beetroot. 7. Screw the lids on tightly. Once the jars have cooled, keep them in the refrigerator.

Notes

It goes well with roast meat or boiled beans, and the tangy brine is good poured over a side dish, too. You can leave out the sugar; baked beetroot is sweet enough, and the two tablespoons give the liquid a rounder note. Choose firm roots with no soft spots, and as close in size as possible, so they become tender at about the same time. Very thick ones may need the longer end of the baking time, while small ones soften faster. For slices that hold their shape, cut them thicker than half a centimetre; grated beetroot releases more juice into the jar. Start baking two to three hours before the meal, so you have time to cool and peel the roots. The jars need to be thoroughly dry when you fill them, because any water left inside dilutes the brine. Once cooled, keep them in the refrigerator and eat them within three days.