Nedlagte Rdbeder Pickled Beetroot
Discover the irresistible charm of *Nedlagte Rødbeder*, a traditional Scandinavian pickled beetroot recipe that's bursting with flavor and nostalgia. This simple yet elegant recipe combines tender, earthy beets with a tangy-sweet pickling brine infused with aromatic spices like cinnamon, bay leaves, cloves, and black peppercorns. Perfectly balanced with white vinegar and a touch of sugar, the vibrant pickling liquid transforms ordinary beets into a versatile condiment that pairs beautifully with cheeses, cold cuts, or hearty Nordic dishes. Ready in just over an hour (plus resting time), this recipe is easy to make and perfect for preserving seasonal beets. Whether you're creating a charming addition to your holiday table or stocking your pantry with homemade pickles, *Nedlagte Rødbeder* is a delicious tradition worth savoring.
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Recipe Information
Ingredients
- 1000 grams Fresh beetroots
- 500 ml White vinegar
- 200 grams Sugar
- 500 ml Water
- 4 pieces Whole cloves
- 1 piece Cinnamon stick
- 1 teaspoon Black peppercorns
- 2 pieces Bay leaves
- 1 teaspoon Salt
Instructions
Wash the beetroots thoroughly to remove any dirt or debris. Do not peel them yet, as they will be easier to peel after boiling.
Place the beetroots in a large pot and cover them with water. Bring the water to a boil and cook the beetroots for 45–60 minutes, or until they are tender when pierced with a knife.
While the beetroots are boiling, prepare the pickling liquid. In a medium saucepan, combine the white vinegar, sugar, water, whole cloves, cinnamon stick, black peppercorns, bay leaves, and salt. Heat the mixture over medium heat, stirring until the sugar dissolves. Bring the mixture to a gentle simmer, then remove it from the heat and set it aside to cool slightly.
Once the beetroots are cooked, drain them and allow them to cool until they are comfortable to handle. Use your hands or a kitchen towel to rub off the skins; they should come off easily. Trim the tops and roots from the beetroots if necessary.
Slice the peeled beetroots into thin rounds, about 3–5 mm thick, or cut them into wedges if preferred.
Sterilize glass jars by washing them with hot, soapy water and then rinsing them in boiling water. Dry them completely or keep them warm in a low oven until ready to use.
Layer the sliced beetroots into the sterilized jars, leaving a little space at the top.
Pour the warm pickling liquid over the beets, ensuring they are completely covered. Add the whole spices from the liquid into the jars for added flavor.
Seal the jars immediately with sterilized lids. Allow the pickled beetroots to cool to room temperature before storing them in the refrigerator or in a cool, dark pantry.
Let the pickled beets sit for at least 24–48 hours before consuming to allow the flavors to develop. They will keep for several weeks when stored properly.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 299.8 g | 109% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 267.5 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3682 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
