Pickling of beetroot

Ingredients for Pickling of beetroot

Instructions for Pickling of beetroot

To prepare the Pickling of beetroot recipe, please follow these instructions:

Boil them until tender in abundant salted water for approximately 30 minutes. The water is poured off, and cold water poured over. (let them stand a little under running cold water-this causes the cells to get a shock, so rødbeden will be extra tender.)

Rinse them, after which the skin is rubbed by. The root is cut off and them cut into slices and place in a scalded jar, which is washed with atamon water.

The other ingredients in a saucepan and brought to simmer for approx. 5 minutes. Vinegar brine is poured over them with onions and other accessories incl. Pulls now 10-12 days in canning jar before them is ready for use.

Them can easily keep it in the refrigerator, but if you want to be sure that they can keep it, add atamon to bed sheet.