24-hour Beetroot Pickles

Preparation info
  • Makes

    500 ml

    • Difficulty


    • Ready in

      25 hr

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About


  • 500 g beetroot
  • 250 ml (1 cup) distilled white vinegar or ap


Cook the beetroot in a pan of boiling salted water for 20 minutes until just al dente. Mix the vinegar with the salt and sugar and heat until the salt and sugar dissolve. Add the mixed spice and cool, then mix with 250 ml (1 cup) cold water. Peel the beetroot and slice into 0.5 cm slices or into wedges 1 cm thick. Place the beetroot in a jar and pour over the pickling mix. Chill for 24 hours. S