Pickled beets are a very popular snack in Scandinavia, especially in Denmark and Sweden. There are different recipes: with and without onions, with a different set and different proportions of spices. Beets are first baked or boiled, then cut into slices and marinated. In the pickled product, almost all the beneficial properties of root crops are preserved. Beetroot is one of the champions among vegetables in terms of the content of boron, manganese, and iron. These substances activate blood formation, normalize metabolism, strengthen immunity, and prevent the development of anemia. Pickled beetroot is unusual, unusual, but delicious. It is prepared very simply and quickly, and in the end you get a great snack! I found the recipe on Danish culinary sites and decided to cook it. The result exceeded all my expectations! Pleasantly sour, not too sharp, but not boring either, tender and slightly crunchy at the same time.
Ingredients: Beetroot, Salt, Sugar, Bay leaf, Allspice (peas), Cloves, Mustard seeds, Cinnamon (1/3 tsp ground), Cardamom (0.5 tsp ground), Wine vinegar
Cooking method:
Prepare all the necessary ingredients.
Wash the beets, bake or boil until tender. Then cool, peel and cut into slices (at least 1 cm thick).
Boil water, add salt, sugar, all spices, boil for a couple of minutes. Remove from heat, add vinegar. Put the beets in a container with a lid. Pour over the marinade and leave to marinate in the refrigerator for a day.
You can eat!