Lithuanian Pickled Beetroot is a traditional Lithuanian recipe for the classic way of preserving beetroot by pickling. The full recipe is presented here and I hope you enjoy this classic Lithuanian version of: Lithuanian Pickled Beetroot.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is the Lithuanian way of preserving beetroot so they're available year round. This is also the base for Šaltibarščiai, Lithuanian cold beetroot soup (aka pink soup). This pickled, grated, beetroot recipe brings out the perfect balance of sweet and tangy, making it a great addition to salads, sandwiches, or even as a side dish or accompaniment.
Ingredients:
500g raw beetroot
500ml water
120ml cider vinegar 9%
100g white granulated sugar or caster sugar
¾ tbsp rock salt
Method:
Boil the beetroot in a pan of water until just tender.
Drain the beetroot and leave the to steam and cool down in a colander. Peel and coarsely grate the beetroot.
In a clean pan, combine the water, vinegar, sugar and salt and heat over medium heat until the sugar and salt dissolve.
Now add the grated beetroot and leave to simmer for 15-20 minutes.
Without delay, spoon the beetroot into sterilized jars topping each up with the pickling liquid.
Immediately wipe down the rims of the jars and screw the lids on tightly.
For Storing In The Fridge: Let the beetroot cool down on a kitchen counter for 24 hours, then transfer them to the fridge.
For Storing At Room Temperature: Place shredded beetroot jars in a canner or large pot (for safety, make sure to place a small wire rack (or inverted saucer) at the bottom, so that the jars do not directly touch the pan).
Pour boiling water over the jars so that the water is at least 2cm above the lids of the jars. Bring it to a gentle simmer and carry on simmering for 10 minutes.
Carefully remove jars from the water using a pair of silicone tongs. Leave them at room temperature undisturbed for 24 hours. The lids (especially the ones with a tamper proof feature, will be puffed op to start with, and will pop inwards as the jars cool, indicating proper seal). After 24 hours, move the jars to a cool dark cupboard.
Leave the beetroot to mature for at least one month before opening.
