Pickled Beets Syltede Rodbeder
Experience the sweet, tangy, and subtly spiced flavors of traditional Scandinavian cuisine with "Pickled Beets Syltede Rødbeder." This classic Danish recipe transforms earthy, tender beets into a vibrant side dish or condiment, complete with a brine infused with white vinegar, sugar, and warm spices like whole cloves and black peppercorns. Easy to prepare, it balances bold flavors with just a hint of sweetness, making it the perfect accompaniment to hearty meats, cheese boards, or salads. With minimal prep time and up to a month of refrigerator storage, these pickled beets are not only delicious but also a versatile addition to your meals. Perfect for pickling enthusiasts or those looking to explore Nordic culinary traditions, this recipe delivers rich color and flavor in every bite.
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Recipe Information
Ingredients
- 1 kg Beets
- 500 ml White vinegar
- 500 ml Water
- 200 grams Granulated sugar
- 1 teaspoon Salt
- 6 pieces Whole cloves
- 6 pieces Black peppercorns
- 1 piece Bay leaf
Instructions
Wash the beets thoroughly to remove any dirt or debris but do not peel them, as the skin will come off easily after cooking.
Place the beets in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for approximately 45-60 minutes, or until the beets are tender when pierced with a fork.
While the beets are cooking, prepare the pickling brine. In a medium saucepan, combine the vinegar, water, sugar, salt, cloves, peppercorns, and bay leaf. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and let the brine cool slightly.
Once the beets are cooked, drain them and allow them to cool enough to handle. Use your hands or a paper towel to slip off the skins. Cut off the tops and roots, then slice the beets into 1/4-inch thick rounds or wedges as preferred.
Transfer the sliced beets to clean, sterilized jars, packing them tightly but leaving enough room to pour in the brine.
Pour the warm pickling brine over the beets, ensuring the slices are fully submerged. Remove any air bubbles by gently tapping the jars against the counter, and add additional brine if needed to fill the jars to 1/2 inch below the rim.
Seal the jars with sterilized lids and store them in the refrigerator. Allow the flavors to meld for at least 24 hours before serving. These pickled beets will keep in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4407 mg | 192% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 70.4 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3794 mg | 81% | |
*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.
