Pickled beetroots. Great accessories that have just the right balance of sour and sweet. It does not require much to make, just a bit of time and the result is worth it. Then use the beetroot and eat them with liver pâté etc.
1 KG RED BEETS
1 TBSP. SALT
6 DL. VINEGAR
300 G SUGAR
1 TBSP. WHOLE BLACK PEPPER
2 BAY LEAVES
5 WHOLE CLOVES
1 WHOLE CINNAMON STICK
1 WHOLE STAR ANISE
Scrub the beets clean of any excess soil and cook them with skin for approx. 40-50 min. in a pot of water or until a knife slides easily into them.
Douse with cold water to stop them from continue cooking and let them cool.
Cook the rest of the ingredients for a medium heat over 20 minutes.
Rub the skin of the beets while they are still warm, this makes it easier.
Cut the beets into either slices or smaller cubes.
Put them on sterilised jars and pour the pickling liquid over, till it reaches the mouth of the jar.
Store the pickled beetroots in the fridge.