Beetroot Pickle
Makes: approx. 1.3L
Tinned beetroot tastes, well, tinny! This is a much better option and can be altered to suit your tastes with the spices. You can also alter the way you would like to cut the beetroot: slices for sandwiches and hamburgers, or cubed for salads and platters.
INGREDIENTS
- 4-5 large beetroot (or equivalent baby beets)
- 3/4 cup water
- 1 1/2 cup white vinegar
- 3/4 cup sugar
- 1/2 tsp peppercorns
- 1 bay leaf
- 2 cloves
- 1/2 tsp mustard seeds
- 1/2 cinnamon stick
- 1/4 tsp salt
METHOD
1. Wash the beetroot thoroughly, leave unpeeled and keep a short section of the stalks on. Cook in boiling water until tender (check with a skewer).
2. Drain and cool, then remove skin. You can do this by hand or scrape the skin off with a knife.
3. Cut beetroot into slices, strips or cubes. If you’re using baby beets, you could keep them whole.
4. Place all the other ingredients into a saucepan and bring to the boil. Simmer for 5 minutes and then strain.
5. Pack beetroot into hot sterilised jas and top with vinegar mixture. Seal tightly and store in a cool place, waiting one month before eating to allow the flavours to fully develop.
NOTE: If you’ve made too much of the vinegar solution, you can store it in the fridge until next time you pickle more beetroot. Bring to the boil and simmer once again before using it.