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.


Beetroots, pickled

approx. 2 kg beetrootsWash 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