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Pickled Beets

Pickled beets after Erken: the beets are parboiled in salted water, finished in the oven, peeled and sliced, layered in a jar with caraway, and covered with boiling brine of ½ l vinegar and 100 g sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 614 (falt i det fri)

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About the dish

Pickled beets were a regular accompaniment to meat dishes in Norwegian homes. Erken points out that the beets must not be pierced during cooking, because then the color runs out.

How to make it

  1. 1

    Parboil

    Wash the beets thoroughly and give them a quick boil in boiling, salted water.

  2. 2

    Bake tender

    Place the beets in a pan with very little water in the bottom and finish them in the oven. Do not pierce them along the way.

  3. 3

    Peel and slice

    Peel the finished beets and cut them into rather thin slices. Layer them in a jar with a little caraway.

  4. 4

    Brine

    Boil the vinegar and sugar together until the sugar has dissolved, and pour the brine boiling hot over the beets.

  5. 5

    Storage

    Cover the jar right away.

Changes from the original

The amount of beets has been estimated at 1 kg, measurements converted to modern units, and the method divided into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 614) → 1949 (korrekturlest, s. 739)~52% av teksten endretfjernetlagt til
Rødbeter ½ l. eddik 100 gr. sukker litt karve. Rødbeterne Rødbetene vaskes godt, gives gis et opkok i kokende, saltet vand, vann, stekes derefter færdige ferdige i ovnen i en pande panne med ganske litet vand lite vann i bunden, maa bunnen, må ikke stikkes i under kokningen. Naar kokingen. Når de er kokt, skrælles skrelles de, skjæres i litt tynde tynne skiver; lægges legges lagvis i krukke med litt karve. ½ l. eddik, 100 gr. sukker kokes sammen, sammen til sukkeret er opløst. Heldes Helles kokende over røtterne. røttene. Legg litt grovreven pepperrot eller skiver av pepperrot i glasset, dette hindrer mugg. Overbindes med det samme.

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Frequently asked questions

Why must the beets not be pierced during cooking?
Because they then lose juice and color. The beets should be washed thoroughly, given a quick boil in boiling, salted water, and then finished in the oven in a pan with very little water in the bottom — without being pierced.
How is the vinegar brine made?
½ liter of vinegar and 100 grams of sugar are boiled together until the sugar has dissolved, and poured boiling hot over the beets.
How are the beets put down?
After boiling/baking, they are peeled and cut into rather thin slices. They are layered in a jar with a little caraway, the brine is poured over boiling hot, and the jar is covered right away.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 614, in the chapter on preserved vegetables. The stated time is about 2 hours for 6 servings.

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