Pickled Beet Slices

1. 1 Beetroot≈ $2.50 por kg 380 g
2. 2 Sugar 20 g
3. 3 Salt 8 g
4. 4 Vinegar 9%paquete 500 ml ≈ $1.30 40 ml
5. 5 Cloves al gusto
6. 6 Black peppercorns 1 g
7. 7 Bay leaves al gusto

Los elementos en gris son sal, especias y todo lo que pesa menos de 30 g por tarro: generalmente ya los tienes en casa, por lo que no se incluyen en el precio del tarro. Azúcar, vinagre y aceite a partir de 30 g están incluidos en el precio.

Método

1. Wash the beets¹ and cook them unpeeled for 40–60 minutes until tender, then cool, peel, and cut into 7 mm slices.

2. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Place the cloves, peppercorns, and bay leaf in the bottom of the jar, then pack in the beet¹ slices tightly.

4. Bring the water (about 200 ml) to a boil with the salt and sugar, simmer for 2 minutes, remove from the heat, and stir in the vinegar⁴.

5. Pour the hot marinade over the beets¹ to the rim and cover with the lid.

6. Sterilize the jar in a pot of hot water for 15 minutes from the moment the water comes to a boil.

7. Seal the jar, turn it upside down, and wrap it until cool, then store in a cool, dark place for up to 12 months; keep an opened jar in the refrigerator for up to 14 days.