24-hour Beetroot Pickles

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Preparation info

  • Makes

    500 ml

    • Difficulty

      Easy

    • Ready in

      25 hr

Appears in

Copenhagen Cult Recipes

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Ingredients

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

Method

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