Beetroot pickles

Traditionally, late summer and autumn were the times of harvest, when one struggled to preserve nature goods for cold winter months. Today, living our lives in a complete rush, most of us don’t feel like using their precious free time  to make preserves. Surely, it’s so easy to get pickles on your plate, you just go to the shop, pick them up from the shelf and voila! That’s so easy and so cheap that nowadays few people bother  making pickles themselves. I wanted finally to try how difficult can it be to make your own preserves. And you know what? It is actually ridiculously easy and the best part is that with this recipe you don’t need to bother with pasteurisation!


2 kg of beetroots

2dl sugar
2dl 10% vinegar
3-4dl  water
heaped tbsp salt
1dl oil
3-4 bay leaves
15-20 allspice grains
several grains of black pepper
whole garlic divided into cloves, peeled

1. Wash the beetroots and put them to boiling water. Boil until they will be soft but tender. Cool down, peel the skin.

2. In the meanwhile prepare the solution. Combine rest of the ingredients and heat up till they start to boil. Take off the heat.

3. Cut the beetroots into matchsticks (kitchen robot is very useful in this task). Throw them into the solution and heat up till everything boils once again.

4. Transfer hot beetroots to sterilized jars, press them a bit and add some of the solution to cover them in liquid if necessary. Leave around 1cm of free space in the jar,  close the cap tightly and flip jars upside down. Once they cooled down flip them back and store. You can eat the preserves already 1-2 weeks later, but they will easily keep for months in some cooler place.


Recipe from Samanta (from Polish food forum CinCin)


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