Brazil

Beets

Apple Cider Vinegar

Filtered water

Sugar

Salt

Red onion

Coriander seeds

Fresh ginger

Black peppercorns

Sweet and sour pickled beets

Retire a tampa das beterrabas com um corte rente 

Remove the lid from the beets with a blunt cut.

Cozinhe as beterrabas inteiras em panela de pressão por 10 minutos contando após levantar fervura. 

Cook the beets whole in a pressure cooker for 10 minutes counting after boiling.

Enquanto cozinham faça mistura de vinagre, água, açúcar e sal mexendo até dissolver os sólidos. Para acelerar o processo substitua parte do volume de água por gelo e reserve na geladeira. Essa mistura bem gelada em contato com os vegetais irá preservar a cor deles. 

While cooking, mix vinegar, water, sugar and salt, stirring until the solids dissolve. To speed up the process, replace part of the volume of water with ice and keep it in the fridge. This very cold mixture in contact with the vegetables will preserve their color.

Retire as beterrabas da panela e quando estiverem manipuláveis descasque-as e leve a geladeira para resfriar 

Remove the beets from the pan and when they are manageable, peel them and put them in the fridge to cool.

Corte em palitos as beterrabas, em barquetes a cebola e em rodelas finas o gengibre. 

Cut the beets into sticks, the onion into small cubes and the ginger into thin slices.

Distribua tudo em potes de vidro bem limpos e cubra com o líquido bem gelado. Guarde em geladeira e aguarde no mínimo 24h se aguentar.  

Distribute everything in very clean glass jars and cover with the cold liquid. Store in the fridge and wait at least 24 hours if you can handle it.

Sweet and sour pickled beets

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