Pickled beetroot is good because all tastes are intertwined in it at the same time. Here is the sweetness of the root vegetable itself, and the sourness of the marinade, and the spicy notes of spices. This time I propose to complement the picture with an expressive sharpness of horseradish.
Ingredients
- Beetroot - 1 kg
- Horseradish Root - 50 g
- Water - 1 l
- Vinegar - 200 ml
- Sugar - 30 g
- Bay leaf - 1 piece
- Carnation - 5 pieces
- Allspice - 5 peas
- Hot red pepper - 2 tsp.
Step-by-step cooking recipe
Peel the beets and cut into medium-sized pieces to taste. Arbitrarily chop the horseradish.
Add all the spices and pour water over the vegetables.
Bring to a boil over low heat, immediately drain the broth, and transfer the beetroot and horseradish to a container for pickling.
Mix the broth with the bite, and pour over the vegetables. Seal the container tightly and leave it in the refrigerator for a day.
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