Beetroot pickled in apple cider vinegar
When you have made your cider vinegar, it must also be used for something. I often make beets with vinegar, which gives a rather rustic version, while this version is mild and aromatic, because of the apple cider vinegar. If you make the beetroots for some occasion, you must start at least three days prior for the pickled beetroots to be ready. Afterwords they can then keep very long in the fridge, but it is certainly not necessary.
1 kg beetroot
½ liter apple cider vinegar
300g of cane sugar
1 chili (choose your own strengh)
1 cinnamon stick
4 star anis
4 pcs allspice
about 10 peppercorns
10 fennel seeds
1 teaspoon salt
1 orange (peel and juice)
It is important that the beetroots are uniform in size. Wrap in aluminum foil with a little salt and oil and place in the oven at 180ºC for about an hour – shorter for small beets. There must be a little bit of bite in the beets when they are taken out of the oven.
Let the beets rest after you take them out. Then mix the brine – except for the orange. Let it come to boil slowly and then turn off the heat and let it stand for 15 min. Peel your beets under cold running water and cut them into slices, and then distribute them in scalded glass.
Grate the peel of the orange and put in the top of your glasses. Press the orange juice in the brine and put in the glasses, eventually with some of the spices. Consider whether you need to leave the chili out here. Close the jars, put in the fridge and wait.
You might consider using a preservative, but pickled beets do not improve after 3-4 months.