Pickled beetroot

This time of year you can easily find beetroots at least where Tsubako kitchen is 🙂 So this pickle is a Swedish recipe and it’s made with Ättika which is spirit vinegar but you can use any strong vinegar if you can find spirit vinegar. This pickle goes well with Pyttipanna or as a side to any other of your favourite dishes. Enjoy!

Pickled beetroot

500 g beetroot
3 cloves
200 ml  water
60 g sugar
60 ml spirit vinegar (This recipe calls for 6-12%)

  1. Cook your beetroot so it is half cooked. Your beetroots should be just about to get soft but not cooked thoroughly.
  2. Slice the beetroots thinly.
  3. Put clove, water, sugar and spirit vinegar in a pot and bring to boil.
  4. Once the sugar has fully dissolved, add the beetroots.
  5. Simmer for 2-4  minutes and turn off the heat.
  6. Leave for at least 1-2 hours. But it tastes much better if you leave it at least for a week before consuming.
  7. Keep in the fridge for a couple of months.


  •    ビートルート500g
  •    クローブ3
  •    水200ml
  •    砂糖60g
  •    酢(酸味の強もの)60ml (6- 12%)
  1. クローブ、水、砂糖、お酢を鍋に入れ沸騰させる。
  2. ビートルートを薄くスライスする。
  3. 砂糖が溶けたらビートルートを入れる。
  4. 2−4分軽く沸騰させ火を止める。
  5. 1−2時間おく。
  6. 冷蔵庫で保管する。

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