Beetroots - pickled
Beetroots are one of the vegetables that can last throughout the winter. We harvest the beetroots in autumn and keep them covered in sand in a styroporbox. That makes them easy to take up and use in a slaw, as baked vegetables or as I have recently done - pickled.
|approx. 2 kg beetroots||Wash the beetroots – don't cut in them or they will loose color when cooked. Cook 1-1½ hour until tender. Pour out the hot water, and soak them in cold water instead to cool. Peel and cut in slices and put them in sterilized jars. . Cook the pickling vinegar and add Atamon according to instructions on the bottle. Pour it in the jars and seal.|
Atamon is a special Danish liquid preservative - consisting of water, preservative (E211), antioxidant (E270), color (E150) and flavoring.
|1 liter vinegar|
|4 Dl sugar|
|4-5 whole cloves|