Pickled Chinese Artichokes with Beetroot and Ginger
Directions
- 1Wash and clean the Chinese artichokes.
- 2Peel the beetroots.
- 3Grate the beetroots.
- 4In a saucepan, combine water, white wine vinegar, salt, and sugar.
- 5Add the grated beetroot to the saucepan and stir.
- 6Heat until the sugar dissolves, then simmer for a while.
- 7Strain the beetroot mixture through a sieve.
- 8Add the Chinese artichokes and chopped ginger to a sterilized jar.
- 9Pour the hot beetroot mixture over the Chinese artichokes and ginger in the jar.
- 10Seal the jar and let it sit for at least a week before opening.
Ingredients
- 150 ml water
- 150 ml white wine vinegar
- 1 tbsp salt
- 2 tbsp caster sugar
- 1 chunk peeled ginger
- 1 bowl Chinese artichokes
- 2 small beetroot
Equipment
knifevegetable peelergraterspoonsmall saucepansievesterilized jar