Pickled Beet Slices

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

Gli elementi in grigio sono sale, spezie e tutto ciò che pesa meno di 30 g per barattolo: solitamente li hai già a casa, quindi non sono inclusi nel prezzo del barattolo. Zucchero, aceto e olio da 30 g in su sono conteggiati nel prezzo.

Procedura

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.