Sastojci: 4 cvekle (srednje velicine), 1 ½ kašike maslinovog ulja, četvrtina crnog luka (tanko isečenog), 50 g šećera, 300 ml jabukovog sirćeta, ½ kašičice sitne morske soli, 1 karanfilić (ceo), 1 bobica pimenta.
Priprema:
1. Uklonite vrhove i korenje, a zatim ih stavite na veliki list aluminijumske folije ili papira za pečenje.
2. Prelijte cveklu maslinovim uljem, pazeći da je dobro premazana, i preklopite foliju ili papir da napravite zatvoreno pakovanje.
3. Zagrejte rernu na 375°F (190°C). Spremite veliki lim za pečenje.
4. Stavite paket na pleh i pecite u rerni dok se lako ne probuše viljuškom, 45 do 55 minuta.
5. Ostavite cveklu da se ohladi u paketu na sobnoj temperaturi.
6. Cveklu oljuštite i isecite na komade debljine 0,5 do 0,7 cm.
Za seckanje možete koristiti ljustilicu povrća.
7. Narezanu cveklu čvrsto spakujte u čistu teglu i dodajte narezani luk.
8. Zagrejte sirće, šećer, so, karanfilić i bobice pimenta u malom tiganju na srednje jakoj vatri (5) dok ne provri i šećer se ne rastvori.
9. Prelijte vrelu tečnost preko luka i cvekle, ostavljajući razmak od 0,5 cm između salamure i vrha tegle.
10. Labavo stavite poklopac na teglu. Ostavite da se ohladi na sobnoj temperaturi.
11. Kada se ohladi, do kraja zategnite poklopac i čuvajte teglu u frižideru.
Stavite teglu naopako u posudu.
12. Okrenite nagore nakon dan ili dva.
13. Sve dok salamura pokriva cveklu i luk, u frižideru će trajati do 20 dana.
Bobice pimenta = 1/2 cm štapića cimeta i 1/2 cm muškatnog oraščića (ceo, svež).
Ingredients: 4 beets, 1 ½ tablespoons olive oil, quarter of an onion (thinly sliced), 50 g sugar, 300 ml cider vinegar, ½ teaspoon fine sea salt, 1 clove (whole), 1 allspice berry
Preparation:
1. Removing the tops and roots, and then place them on a large sheet of aluminum foil or baking paper.
2. Drizzle olive oil over the beets, ensuring they are well coated, and fold up the foil or paper to create a sealed packet.
3. Preheat the oven to 375°F (190°C). Set aside a large baking sheet.
4. Place the packet on the baking sheet and roast in the oven until they are easily pierced with a fork, 45 to 55 minutes.
5. Allow the beets to cool in the packet at room temperature.
6. Peel the beets and slice them into 0.5 to 0.7 cm thick pieces.
You can use a vegetable peeler to help with the peeling.
7. Pack the sliced beets tightly into a clean jar and add the sliced onions.
8. Heat the vinegar, sugar, salt, clove, and allspice berry in a small saucepan over medium-high heat (5) until simmering and the sugar dissolves.
9. Pour the hot liquid over the onions and beets, leaving a 0.5 cm gap between the pickle brine and the top of the jar.
10. Place the lid on the jar loosely. Let cool to room temperature.
11. Once cooled, fully tighten the lid and store the jar in the refrigerator.
Place the jar upside down in a bowl.
12. Flip it up after a day or two.
13. As long as the brine covers the beets and onions, they will last in the fridge for up to 20 days.
Allspice berry = 1/2 cm cinnamon stick and 1/2 cm nutmeg (whole, fresh).
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