Sweet & Sour Pickled Beetroot
Full of essential nutrients, beetroots are a great source of vitamin C, fibre, iron, potassium and folate.
Pickled beetroot are easy to make, cook the beetroot and make a brine with vinegar, sugar, cinnamon, bay leaves, cloves, peppercorns and mustard seeds.
Mix and match the beetroot you use, if golden baby beetroots are available, you can replace red with gold.
Makes 1 litre
Ingredients:
6 bunches baby beetroots, ends trimmed
1½ cups cider vinegar
1 cup caster sugar
1 cinnamon stick
2 fresh or dried bay leaves
6 whole cloves
6 black peppercorns
¼ tsp brown mustard seeds
Method:
Place beetroot in a large saucepan. Cover with cold water. Place over high heat, bring to the boil. Cook for 30 minutes or until tender. Drain well. Set aside to cool.
Wearing rubber gloves, peel beetroots. Place in a 1 litre-capacity (4 cup) sterilised jar.
Combine vinegar, 1½ cups water, sugar, cinnamon, bay leaves, cloves, peppercorns and mustard seeds in a large saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high; bring to the boil. Remove from heat. Pour hot vinegar mixture over beetroot.
Seal, label and date jar. Store in a cool, draught-free place to develop the flavours. Refrigerate after opening and use within two weeks.
Smart Tip:
If golden baby beetroots are available, you can replace red with gold. Alternatively, do some of each colour.
Use the Sweet & Sour Pickled Beetroot to make this delicious Cauliflower salad
Cauliflower Salad with Sweet & Sour Beetroots Recipe
10 Easy Beetroot Recipes
Deep red, earthy beetroot adds depth to salads and vegetarian dishes, try out Middle Eastern flatbreads or vegan beetroot kisses, for something different.