Pickled Beetroot | Perfect for Lithuanian Summer Beetroot Soup
If you are looking for a way to preserve your abundant harvest of beetroot, look no further! Our Pickled Beetroot will make great garnishes and soups! We especially love these in our favourite summer recipe - Lithuanian Beetroot Soup a.k.a Pink Soup!
Equipment
- 2 x Sterilized 250ml Jars
Ingredients
- 500 g raw beetroot
- ½ tablespoon salt
- 1 tablespoon caster sugar
- 4 tablespoon cider vinegar
- 2 bay leaves
- 5 black peppercorns
Instructions
- Trim the leaves of the beetroot and wash them. Place the beetroot in a pot with cold water and bring to a boil. As soon as the water has boiled, take them out of the water and leave to cool down slightly.
- Peel the beetroot, then grate them coarsely (or cut julienne).
- In a large pan, mix 500ml of cold water, vinegar, sugar and salt. Add bay leaves and peppercorns (if you have a tea infuser, place the peppercorns in it - it will save you having to fish the peppercorns out later). Place the pan on low-medium heat and bring to a boil.
- Once boiling, tip the grated beetroot in the pan, stir and simmer for 2 minutes. Take off the heat and divide between sterilized jars, compacting the beetroot up to the top and topping with the pickling liquid. Screw the lids on and leave to cool down before storing in the fridge.
Tried this recipe?Let us know how it was!