Eingelegte Rote Bete
Eingelegte Rote Bete: northern German pickled beetroot with cloves
In Hamburg, Bremen and across Schleswig-Holstein a jar of pickled beetroot sits on the table whenever there is Labskaus, herring or a cold meat platter, and many households still make their own each autumn when the beets come in from the fields. Earthy cooked beetroot is sliced and steeped in sweet-sour vinegar with onion, cloves and a little horseradish, turning gently spiced and jewel red. The mistake people often make is peeling or trimming beets before boiling, which lets the colour and flavour bleed into the water. Chef's tip: wear gloves and use a plastic board when slicing, and slice evenly at about 5 mm so every piece pickles at the same rate.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the beetroot
For the pickling liquid
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Method
0/6 doneStep 1: Scrub the 2 ¼ lb raw beetroot, similar-sized without breaking the skin, leaving 2 cm of stalk and the root on. Cover with water, add the 1 tsp salt and simmer for 40–55 minutes until a knife slides easily into the centre.
55 minStep 2: Drain, cool under running water and rub off the skins with your gloved hands. Trim and cut into 5 mm slices.
10 minStep 3: Sterilise three 500 ml jars and lids: wash in hot soapy water, heat the jars in a 250°F oven for 15 minutes and boil the lids for 5 minutes.
20 minStep 4: Bring the 1 ¼ cups cider vinegar (5% acidity), ¾ cup water, 4 oz sugar, 6 cloves, 2 bay leaves, 1 tsp black peppercorns and ½ tsp caraway seeds to the boil and simmer for 3 minutes until the sugar dissolves.
5 minStep 5: Layer the beetroot slices in the hot jars with the 1 red onion and 1 tbsp fresh horseradish. Pour over the boiling liquid to cover by 1 cm, dividing the spices between the jars, and seal at once.
5 minStep 6: Cool, then keep in the fridge. Leave for 3 days before eating so the vinegar reaches the centre of each slice; the jars keep for 6 weeks in the fridge. Throw away any jar that fizzes, smells off or shows mould.
1 min
Nutrition per serving
- Calories
- 80 kcal
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does eingelegte Rote Bete take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cider vinegar (5% acidity)?
- Lemon juice, same amount.
- What can I use instead of sugar?
- Caster sugar, same amount.
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