|When the food is filled hot in the jars, tighten the lid at once and put it up side down for 24 hours if you don't want to micro wave, then it's ok for 2 months or so.|
Wednesday, 4 September 2013
NORWEGIAN STYLE PICKLED BEETROOT
I can still remember my Grandmother saying, "Your blood will get liquid if you keep drinking it", what was it? The bittersweet brine of the pickled beetroot. I didn't only munch the beetroot, I also drank the brine , and I still do. In my family everybody had a smaller or bigger fruit and vegetable garden , strawberries, raspberries, rhubarb, blackcurrant, currants, snap peas, radiches, carrots and of course beetroots, here in Spain not very appreciated, but here I'm a real Norwegian, love it so much.
The vinager and the other ingredients must boil for a couple of minutes, and then simmer for 5 min, then add the sliced root beets, let it boil again for another 2 or 3 min.
In both grandmother's kitchens and in my mother's, we always did marmelades, mashed fruits, fruit jellies and pickels of our harvest, the cellars where always full of mason jars, labeled with the contents, and the date of manufacturing.
The winter was and is long in Norway, and all these years ago, it was important to stock up, not like today, just pop to the super to buy anything. And the Norwegians are trying to go back to the "short travelled food", and I try to get local food as much as possible.
Happy me, the beetroot from the farmers market ( I dont have a huge cellar to store ), are now pickled and filled in small glasses, only myself like it at home, so I don't make a big amount of it.
1 kg remolachas (beetroots)
5 dl. vinagre de vino blanco ( white wine vinager)
300 gr azucar (sugar)
2 cucharadas de sal (spoons o salt)
6 granos de piemienta negra ( black pepper grains)
1 hoja de laurel ( laurel leaf)
1 cucharita de comino (teaspoon caraway)
In a skillet cover the beetroots with water ( don't peel and don't take away the stems, they will loose colour)
and boil for 30-45 min, depends on the size, cool under cold running water, and peel with your hands, it's easy but lots of strong colour will come out, no worry, it cleans easy.Then slice, when they are big, as mine where I divide in 2 before slicing.
Fill into sterilized glasses , first the root beets, then use a funnel for the bride, and close.
If you are going to use it within a fourtnight just keep in the fridge, i not put in the micro wave for 1 min. at max temperature to make vacuum.