Dish of Pickled Beets Denmark
(click to enlarge)

Pickled Beets


Denmark   -   syltede rødbeder
Makes:
Effort:
Sched:
DoAhead:  		 8 app
**
2 days
Best		 These popular everyday pickled beets are served with all sorts of meats, fish, and stews, and as toppings for Smørrebrød - especially good with liver pastes and the like.

3
2
-------
3
1
2/3
1/3
1-1/2
2
2
1
2
-------
#
in
---
c
T
c
T
T
t



---
Beets
Horseradish root (1)  
-- Pickle
Vinegar (2)
Sea Salt
Sugar (3)
Allspice, whole  
Mustard Seeds
Peppercorns
Bay Leaves
Thyme sprig
Dill sprigs
----------

These Beets are best if you close the jar and let them mature a couple of days in a cool place, but they can be served in a couple of hours if need be.

Make:   -   (2 days - 25 min work)
  1. Boil BEETS just until done through. Determine this by running a sharp skewer through the center of the largest one - it should not encounter a hard spot. Cool the beets enough to handle, rub off the skins and cut out any grungy parts.
  2. Slice Beets about 1/4 inch thick and cut slices into quarters (or whatever shape you like).
  3. Pack Beet slices into a sterile jar (not too tight).
  4. Slice HORSERADISH thin and put slices on top of the Beets in the Jars.
  5. Mix all Pickle items in a pot and bring to a boil. Simmer for about 10 minutes, then strain into the jar of Beets.
  6. Close the jar and let sit in a cool place for a couple of days, if you can wait that long.
  7. Refrigerated, these will last for 6 months or so.
NOTES:

  1. Horseradish Root:

      Horseradish strongly inhibits bacteria, fungus and mold, which is the purpose of horseradish slices on pickles. Whole root can be difficult to find here in Southern California, bu I get roots from Jon's Market in Glendale, CA, which serves a Russians community. It also adds flavor, and I have used a Tablespoon or two of Morehouse Prepared Horseradish per jar of pickles - but don't use a "cream style" Horseradish with dairy products in it.

  2. Vinegar:

      The pattern recipe, and some others, calls for Cider Vinegar, which is what I use, but many recipes just call for "vinegar", so use what you like.

  3. Sugar:

      Scandinavians are way more into sugar than I am, so I have cut the amount in half. Use an amount to your own taste.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
vpv_beetpkl2 191203 sk179   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.