Red pickled beets
In the latest autumn, before the first snowfall, our Scandinavian kitchen becomes a hub of warmth and tradition, and pickled red beets are a cherished part of our culinary heritage. These vibrant roots find their way onto our tables, accompanying the rich flavors of Leverpostej, Flæskesteg, and festive duck dishes.
The process begins with boiling whole, scrubbed red beets on our wood stove, already humming with the day's activities. Once tender, our children delight in peeling them—a task made easy as the skin slips off with a mere wring of the hands.
Sliced into uniform rounds, the beets are then ready for their bath in a pickling mixture. This isn't just any brine; we give it a twist by using the leftover sugar from our candied citrus peels. The addition imparts a subtle, citrussy kick, a delightful contrast to the beets' earthy sweetness. Vinegar and a blend of spices complete the concoction, infusing the beets with a balance of tang and warmth.
Ingredients:
Fresh red beets
White vinegar - or apple cider vinegar
Sugar
Salt
Water
Spices (like cloves, cinnamon, and allspice - cinnamon, pepper)
Instructions:
Boil the Beets: Begin by thoroughly washing the beets. Then, boil them whole until they are tender. The boiling time will depend on the size of the beets. - Treat them like familiar potatoes, aiming for a bit "‘underdone’.
Peel the Beets: Once the beets are cool enough to handle, peel off the skin. It should come off easily. You can speed this process up by dunking the beets in cold water.
Slice the Beets: Cut the beets into slices or as rather thick rounds.
Prepare the Pickling Juice: In a pot, mix vinegar and a bit of water, a bit of salt, depending on your vinegar dilution. Add sugar to taste (typically, you'd want a balance of sweetness and acidity). For extra flavor, add spices like cloves, cinnamon, and allspice. We love whole cinnamon and citrussy coriander seeds, as well as whole peppercorn. Bring to a rapid boil.
Pickle the Beets: Add the sliced beets to the pickling juice. Let them cool down in the liquid.
Jar and Store: Transfer the beets and pickling juice to jars. Let them cool before sealing the jars. Store them in the refrigerator.
The pickled beets can be enjoyed after a day or two, but they will develop more flavor over time. They're a great and colorful addition to salads, sandwiches, or as a side to traditional dishes like Danish liver pâté or pork roast.
This process, rooted in simplicity and family involvement, turns an ordinary vegetable into a festive delicacy, one that brightens our winter feasts with both its taste and its rich, jewel-like appearance.
