Pickles have traditionally been an important part of the diet of any Pole. And beetroot a favourite vegetable for many. Because of this pickled beetroot can be found in many Polish kitchens.
Here’s the easiest method we have found.
4kg fresh small beetroots
400g caster sugar
1 tablespoon sea salt
1 litre vinegar
Put beetroots in a large pot of water to cover. Bring to the boil and cook until the beetroot is tender. This should be about 20 minutes. If beetroots are large, cut them into quarters. Drain, reserving 500ml of the beetroot water, cool and peel.
Sterilise jars and lids by immersing them in boiling water for 30 minutes. Fill each jar with beetroot and add some allspice to each jar.
In a large saucepan, add the sugar, beetroot water, vinegar and salt. Bring to the boil. Pour the hot liquid over the beetroots in the jars and seal lids.
English – Pickled Beetroot / Polish – Marynowane Buraczki