Danish Syltede Rødbeder

https://www.valdemarsro.dk/syltede-roedbeder/

INGREDIENTS

• ½ kg beetroot
• 1 Tbsp salt
• ½ tsp. Atamon (weird liquid preservative)
• 4 deciliter vinegar
• 200g sugar
• ½ cinnamon stick
• ½ Tbsp mustard seeds
• 5 peppercorns
• 5 green cardamoms
• 2 whole cloves
• 1 ½ bay leaves

DIRECTIONS

1. Scrub the beets thoroughly to remove any soil and place the beets in a pot of water.

2. Bring to a boil and let the beets cook for 30 minutes.

3. Pour off the water and when the beets have cooled, rub the skin off. Cut the beets into slices and place them in a completely clean and scalded preserving jar.

4. Put all the ingredients for the marinade in a pot and bring to the boil. It only needs to boil for a few minutes until the sugar has dissolved. Pour the marinade over the beets in the jar. Close the jar immediately.

5. Let the pickled beets steep for a few days. They are then ready to use. Store in a cool, dark place for 2-5 months.