Syltede rødbeder

Ingredients

Beetroot

• 1 kgsmall beetroot, unpeeled with 2 cm of stalk left on
• 1 tbspsalt
• water, to cover

Pickle

• 400 mlwhite vinegar
• 200 mlof the beetroot cooking water
• 250 gsugar
• 1 tspblack peppercorns
• 1 tspwhole allspice
• 2bay leaves
• 1small piece cinnamon bark

Directions

1. Scrub the beetroot but do not peel or trim them. Leave the root tail and a couple of centimetres of stalk on — cut into, beetroot bleeds its colour into the water and the pickle comes out pale.
2. Boil in salted water for 30 to 45 minutes depending on size, until a skewer slides in easily.
3. Drain, keeping 200 ml of the cooking water, and cool the beetroot until you can handle them. The skins will now slip off under your thumbs; a knife is not needed and takes half the flesh with it.
4. Slice the peeled beetroot into rounds about 4 mm thick and pack into sterilised jars.
5. Bring the vinegar, reserved cooking water, sugar, peppercorns, allspice, bay and cinnamon to a boil, stirring until the sugar dissolves, and simmer five minutes.
6. Pour the pickle boiling hot over the beetroot so they are completely covered, and seal at once.
7. Leave a week before opening. They keep a year unopened; refrigerate once opened.
8. Serve on smørrebrød with leverpostej, or alongside roast pork at Christmas.

Technique

• Cook them whole and unpeeled. This one detail is the difference between deep red beetroot and a pale pink disappointment.
• Wear gloves or accept stained hands for a day. Beetroot does not wash off quickly.
• Use the cooking water in the pickle. It carries colour and earthiness that plain water does not.

Substitutions

• Cider vinegar for white, which is softer and slightly fruity.
• Horseradish or a few cloves in the jar, both of which are common in Danish households.

Variations

• Cut into small cubes rather than slices for a beetroot salad with mayonnaise.
• A quick fridge version skips the sterilised jars and is eaten within two weeks.

History

A fixture on Danish open sandwiches and the Christmas table, cutting through fatty pork and liver pâté.

Frequently asked questions

What is Syltede rødbeder?

Syltede rødbeder is a fermented & pickled from Denmark: beetroot slices pickled in sweetened vinegar, bright on smørrebrød. A fixture on Danish open sandwiches and the Christmas table, cutting through fatty pork and liver pâté.

How long does Syltede rødbeder take to make?

Syltede rødbeder takes 20 min of preparation and 50 min of cooking. The recipe makes fills 2 × 500 ml jars. It is rated easy to make.

What can I substitute in Syltede rødbeder?

Yes, within limits. Cider vinegar for white, which is softer and slightly fruity. Horseradish or a few cloves in the jar, both of which are common in Danish households.

What is the most important thing to get right in Syltede rødbeder?

Scrub the beetroot but do not peel or trim them. Leave the root tail and a couple of centimetres of stalk on — cut into, beetroot bleeds its colour into the water and the pickle comes out pale.