Name: Pickled beetroot
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1kg beetroot -; Vegetable oil -; 4-5 tsp coarse crystal sea salt -; 1 Tbsp black peppercorns -; 1 tbsp coriander seeds -; 1 tbsp yellow mustard seeds -; 10 cloves -; few pieces of mace blades -; pinch of dried chilli flakes (optional) -; 2 bay leaves -; 700ml white wine vinegar, plus 3½ tbsp -; 100g light brown soft sugar -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pickled beetroot

1. 1kg beetroot -

2. Vegetable oil -

3. 4-5 tsp coarse crystal sea salt -

4. 1 Tbsp black peppercorns -

5. 1 tbsp coriander seeds -

6. 1 tbsp yellow mustard seeds -

7. 10 cloves -

8. few pieces of mace blades -

9. pinch of dried chilli flakes (optional) -

10. 2 bay leaves -

11. 700ml white wine vinegar, plus 3½ tbsp -

12. 100g light brown soft sugar -

How to cook deliciously - Pickled beetroot

1. Stage

Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.

2. Stage

To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.

3. Stage

Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.