Home-Made Pickled Beets

S5 with Claus MeyerEPISODE 09
Even the smallest should have a little consistency. Beets should be tender but not mushy, al dente but not raw.


  • Clean the beets and place them in a pot of salted water. Bring to a boil and skim off any impurities.
  • Boil the beets for 20-30 minutes until tender. Test their readiness by pricking them with a little knife. It’s important that they are all about the same size. If not, remove them at different times as they get done.
  • Run cold water over the beets when they are done and peel them. Cut into slices and place in a boiled jam or pickles jar.
  • Beet brine: Boil all the ingredients (except the horseradish, it gives a bitter aftertaste if boiled) in a pot. Remove the brine from the heat and add the horseradish slices. Pour the warm brine over the cooked beets. Let the beets soak for a couple of days before eating.