Just like the ones I used to know!…Get into the Christmas spirit with these delicious pickled beetroots. They are also fantastically healthy! They open the vessels in your body, improve blood flow and lower your blood pressure. Not bad for a beet. And to spice up your life we have added star anise, which will ease your stomach and cloves which will freshen your breath – so you’re ready to kiss under the mistletoe.
Pickled Christmas beets
1 kg beets (red or yellow – your choice)
1 liter of organic vinegar
500 grams of organic cane sugar
4 star anise
1 teaspoon of black peppercorns
2 bay leaves
1 teaspoon of salt
Wash and scrub the beetroots well. Put them in a pan and cover them with water and add 1 tsp. of salt. Boil them about 30-60 minutes depending on their size. While the beetroots are cooking, roast the star anise and cloves slightly on a pan. When the beets are finished pour the water out and put the pan in the sink and let cold water run over them until the beets are cold – this will make the beetroots especially tender and make the skin come off easily. Put on rubber gloves and rub the skin off the beets, and cut them into slices. Bring the vinegar, sugar and spices to the boil and let it simmer for about 5 minutes. Let the vinegar mixture rest for a few minutes while you put the beets into the hot sterilized jars. Pour the mixture over the beets and let them marinate for 10-14 days. And then the beets are ready to be eaten with all the lovely Christmas food. If there is too much vinegar mixture, then save it to use in another preserve project. You can also make beets without Christmas spices and just add some horseradish – which also tastes great.