Betteraves Marinées
Beets boiled, sliced and packed in a sweet-sour vinegar brine with cloves and onion.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 30
- Difficulty
- Easy
- Calories
- 40 kcal
Equipment
- •Large pot
- •Sterilised jars
Nutrition
Per serving, approximate
- Calories
- 40 kcal
- fat
- 0 g
- carbs
- 9 g
- protein
- 1 g
- calories
- 40
Instructions
- 1
Boil the beets whole with their skins on until tender, 45-60 minutes depending on size.
- 2
Cool under running water and slip off the skins, then slice.
- 3
Bring the vinegar, water, sugar, salt and cloves to the boil.
- 4
Pack the beets and onion into hot sterilised jars.
- 5
Pour over the boiling brine to cover and seal at once.
- 6
Wait one week before eating.
Chef's tips
Leaving the roots and a stub of stem on while boiling keeps the colour from bleeding out.
Ingredient substitutions
- white vinegar → cider vinegar for a softer flavour
Storage
Sealed jars keep 12 months in a cool place.
Common mistakes to avoid
- •Peeling before boiling, which drains colour and flavour
Serving suggestions
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