Acar Beetroot – Pickled Beet
There are so many types of pickled dishes in Beb Vuyk’s book; some are cooked, some are without vinegar, others are made from cabbage or cucumber but I’ve never eaten this red beetroot acar (pickels). I love beet so beetroot in an acar must be delicious.
Acar Beetroot (Acar beet) # 422 translated from Beb Vuyks’ Groot Indonesisch kookboek, page
- 1/2 kg of beets
- 4 dl vinegar
- 3 to 4 slices of ginger root
- 2 to 3 cloves
- 4 peppercorns
- 4 salam leaf
- 1 teaspoon of sugar
- Boil the beets the usual way, peel them and cut them into cubes of ± 2 cm.
- Bring the vinegar to the boil with the ginger root, cloves, peppercorns, salam leaves, sugar, and salt.
- Arrange the pieces of beet in jam jars and pour the herb vinegar on top.
I am going to make a large amount today because I want to have some extra
I buy already boiled beets. That saves a lot of work and energy and it is just as good.
I make sure that my large jam jars are very clean. I cycled them in the dishwasher and I have thoroughly rinsed the jars with boiled water afterwards. You can also let them boil in water for a minute or 5 in a large pan.
Bring to the boil
I start by heating up the herbs in the vinegar. I cut the ginger root in slices. I do not bother to peel them. Then I add the cloves, peppercorns, salam leaves, sugar, and salt. I use one
I bring this to a gentle boil to bring the flavors together. I let this mixture simmer for 5 minutes. In the meantime, I fill my super-clean pots with diced beetroot.
When my herb mixture is ready, I pour it steaming hot on the beets into the jars until everything is submerged. I add the leftover herbs in the pan by sticking them in every orifice possible. Then I place the lid on.
Flavorwise, I like to leave my
And then when the time is right and the first snowflakes fall (as in the photo above) I open my
Want to see more pickled Indonesian recipes? Check out this link.