Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Beetroot
Pickling liquid
Utensils
For 3 jars approx. 500 ml each
How it's done
Beetroot
Place the beetroot in a pan along with all the other ingredients up to and including the salt, mix and bring to the boil. Cover and cook over a medium heat for approx. 10 mins., remove the beetroot, place in the clean, pre-warmed jars.
Pickling liquid
Add the vinegar and water to the beetroot water, return to the boil, simmer for approx. 3 mins. While still boiling hot, pour the liquid into the jars to just below the rim, seal immediately, leave to cool on a towel.
| Shelf life: | Stored in a cool, dark place, the beetroot will keep for approx. 2 months. Once opened, keep the jars in the fridge and consume the beetroot quickly. |
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