Russian-style beet pickle is a winter preserve made by quickly softening beets in a pressure cooker and jarring them in a vinegar brine. Pressure cooking cuts down what is normally hours of boiling beets by a wide margin.
Put the sliced beets in the pressure cooker with a little water, seal the lid, bring to pressure and cook over low heat for 15 minutes. Let the pressure release naturally.
Bring the vinegar, water, sugar and salt to a boil, simmer for 5 minutes, then remove from the heat.
Pack the cooked beets into clean jars with the garlic, pour the fully cooled brine over them and seal the lids.
Let the pressure release naturally, since opening it in a hurry can leave the beets undercooked. Let the brine cool completely before sealing the jars, or condensation can raise the risk of mould. Allergens: this recipe contains none of the main allergen groups.
Adding a few whole peppercorns and a bay leaf to the brine deepens the aroma, giving a gentle spice note without altering the classic flavour.
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