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Dish of 20 Jan 2010
SPICY PICKLED BABY BEETROOT
8 servings
The other evening my friend Beatrix produced a bottle of the most delicious baby beets from her pantry. I would love to share her recipe with you.
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1,5 kg baby beetroot, trimmed and washed
500 ml (2 cups) water
500 ml (2 cups) white wine vinegar
500 ml (2 cups) sugar
2,5 ml (1/2 teaspoon) salt
1 clove
1 cinnamon stick
big knob of fresh ginger
good grinding of black pepper
1. Boil the beet root until tender in plenty of boiling water. Let them cool, and rub off the skins. If nice and small, leave them whole. Otherwise cut them into thick slices.
2. Combine the remainder of the ingredients in a large saucepan and bring to the boil. Add the beets, and simmer for 20 minutes.
3. Place the beets in a sterilized canning bottle and fill it up with the boiling syrup. Seal and store for at least 2 weeks for the flavours to develop. Once opened, store in the refrigerator.
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;)