For this, you would need the following ingredients:
- 2 kilos of fresh beetroots
- 1 and ½ liters of malt or wine vinegar
- A tablespoon of whole coriander seeds
- A tablespoon of whole peppercorns
- Dried bay leaf
- 100 grams of brown sugar – optional; if you want sweeter pickles
Begin by slicing off the stalks of the beetroots, but leave at least an inch from the crown of the roots. Wash the roots thoroughly but gently, taking care not to “wound” the skin. Wrap the beets in foils, put them in the oven and bake at a temperature of 180 degrees for two hours or until they are tender.
While waiting for your roots to be bakes, start preparing the vinegar mixture of your pickles.
In a large pan, before putting it to a heat, put the vinegar, peppercorns, coriander, bay leaf and brown sugar together. Stir thoroughly until all traces of the sugar has dissolved. Then, add the cinnamon.
Put the mixture to a boil for a minute before turning off the heat. Cover the pan to allow the flavors to infuse together.
When the roots have already been baked, slice them into half a centimeter big and put them in sterilized, airtight jars.
Once the vinegar mixture has cooled, pour it slowly in the jar with beetroots. Then, seal the jars tightly. Use a lid that is vinegar-resistant. Let it sit in the shelf for a couple of weeks before eating.
Tags: Preparing Beetroot