Preparation
- Scrub the beetroot thoroughly, cut off the root and leaves but leave the skin on. Cook in plenty of salted water, covered, for about 60 minutes until tender, when a skewer slides in easily.
- Refresh the beetroot under cold water, peel off the skin and cut into slices; halve or quarter larger beetroot first.
- Peel the onions and cut into thin rings or half-rings, and break the bay leaf into pieces. Rinse screw-top jars with hot water.
- Layer the beetroot, onions, bay leaf, cloves, allspice and mustard seeds alternately in the jars.
- Bring the water, sugar and salt briefly to the boil, take the pan off the heat and stir in the vinegar. Pour the hot brine over the vegetables until everything is covered.
- Seal the jars tightly straight away and leave them to cool standing on their lids. Sealed, the vegetables keep for a long time; store opened jars in a cool place.
Drink with it
Vodka · excellent match
Vodka, ice cold and neat in a small glass
The acidity and sweetness of the brine refresh the mouth between sips, and the clear vodka lets the earthy beetroot stand unaltered.
What Is Vodka? Raw Materials, Flavor, and CocktailsPale lager · good match
Pale lager or Pils, ice cold
Carbonation and hop bitterness stand up to the sweet-and-sour brine, and the lean malt suits the earthy sweetness of the beetroot.
Pils or Helles: What's the Difference?White wine · good match
Grüner Veltliner or Riesling, dry to off-dry
A touch of residual sugar and firm acidity catch the vinegar note and share the spicy clove and allspice aromas.
Which wine pairs with food? A simple approach to choosing