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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 614)~79% of the text changedremovedadded
1 kg rødbeter. 0,5 l eddik. Rødbeter ½ l. eddik 100 g sukker. 1 ts karve (litt karve). salt (til kokevannet). Vask rødbetene godt og gi dem gr. sukker litt karve. Rødbeterne vaskes godt, gives et oppkok opkok i kokende, saltet vann.. Legg betene vand, stekes derefter færdige i ovnen i en panne pande med ganske litt vann i bunnen og stek dem ferdige litet vand i ovnen. Stikk bunden, maa ikke stikkes i dem underveis.. Skrell under kokningen. Naar de ferdige betene og skjær dem er kokt, skrælles de, skjæres i litt tynne skiver. Legg dem tynde skiver; lægges lagvis i en krukke med litt karve.. Kok eddik og karve. ½ l. eddik, 100 gr. sukker sammen kokes sammen, til sukkeret er oppløst, og hell laken opløst. Heldes kokende over betene.. Bind over krukken røtterne. Overbindes med det samme.

Note on Modernised

Mengde rødbeter er anslått til 1 kg, mål er omgjort til moderne enheter, og fremgangsmåten er delt i trinn.

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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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