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Sweet and sour pickled beets
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
3 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Beets3 unit(s)
- Apple Cider Vinegar1 cup
- Filtered water2 cup
- Sugar3 tablespoon
- Salt1 dessert spoon
- Red onion1 unit(s)
- Coriander seeds30 unit(s)
- Fresh ginger to taste
- Black peppercorns15 unit(s)
- Remove the lid from the beets with a blunt cut.
- Cook the beets whole in a pressure cooker for 10 minutes counting after boiling.
- 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.
- Remove the beets from the pan and when they are manageable, peel them and put them in the fridge to cool.
- Cut the beets into sticks, the onion into small cubes and the ginger into thin slices.
- 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.
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