The Rebel House was the inspiration for this delicious Pickled Beet and Lingonberry Chutney. They serve the chutney with toasted baguette slices and a liver paté for lunch. I decided to steal their idea for the chutney and substituted my own paté. This is a popular dish from the past, but a lovely change from the usual sandwich fare.
Ingredients
- 1 1/2 lb fresh beets peeled and grated
- 1 cup white vinegar
- 3/4 cup water
- 1/2 cup white sugar
- kosher salt and freshly ground black pepper
- 1 3/4 cups lingonberry jam or canned whole cranberries
Instructions
Gather ingredients before starting recipe.
- Peel and grate 1 1/2 lb fresh beets into a bowl.
- Combine 1 cup white vinegar, 3/4 cup water and 1/2 cup white sugar in a medium sauce pan and bring to a boil. Season with kosher salt and freshly ground black pepper.
- Pour vinegar mixture over grated beets and cover with cling wrap. Cool to room temperature then refrigerate overnight.
- Drain refrigerated beets. Discard beet juice.
- Combine beets with 1 3/4 cups lingonberry jam or canned whole cranberries and stir to combine.
