4-5 large beetroots
1 Tablespoon Black Pepper
1 Tablespoon Coriander Seeds
1 Tablespoon Yellow Mustard Seeds
2 Bay leaves crushed in small pieces
4 Tablespoon brown sugar
Pinch of Dried Chilli flakes
1 1/2 cup of Vinegar
In a pressure cooker, place the previously washed beetroots. No need to peel them as the skin is very easy to remove, once cooked and cooled.
Cook at low steam for 15-20 minutes, until a knife easily pierce through.
Let cool at room temperate and slice thinly.
My mom used to keep a special cutter with a dented blade… so 1960 !
When you beets are cooking, in a separate pan, boil 1 1/2 cup of White Vinegar with the spices, for about 5 minutes. Let the mixture cool at room temperature, so the spices have a chance to bloom and soften.
Once your beets are cooled, place them in a jar halfway and pour half of your vinegar with the spices. Fill the jar with the remaining beetroot and the vinegar concoction. Close the lid tightly and keep at room temperature for a few days, so the flavors can be absorbed properly.
You can keep the jars in the fridge and they will keep forever as long as your vegetables are well covered with the vinegar.
TIP DU JOUR : You can use store-bought beetroots pre-cooked for an even quicker preparation ! Not the same, but still very good !