Pickled Beetroot
I usually infuse the vinegar overnight but it can be cooled and then used on that day, if your want to get them done quick, just use already spiced pickling vinegar and pour straight on to cooked sliced beets.
Preparation time: 20 minutes plus overnight infusion Quantity: makes up to 6 jars Cooking time: 40 minutes plus
Ingredients
approx. 1 & 1/2 kg or 3lb. raw beetroot
700 ml / 1 & 1/4 pints malt vinegar
1 cinnamon stick - broken in two
6 - 8 peppercorns
2 - 3 allspice berries (optional)
6 cloves
pinch fennel seeds
30 g / 1 oz sugar - any
Variations - Add a few dried chillies or chilli flakes to the spices for a hot version
Method
- Wash and cut of any excess beetroot stalk
- Cover with seasoned water and boil until tender (skin on, left whole)
Tip - Small beetroot will cook in about 40 minutes while large beetroot will take up to 1 & 1/4 hours. Don’t keep prodding with a knife as the juices and flavour will run out in to the water, simply squeeze the beets with your fingers to feel for softness.
- When cooked, drain, cool and refrigerate over night with the skins still on
- Meanwhile boil half the vinegar with all the spice and sugar for 1 - 2 minutes, just enough to allow the spices to infuse
- Set aside, cool and cover overnight
Day Two
- Peel the beetroot and slice or dice, very small ones can be left whole
- Add the remaining vinegar to the infused pre-boiled vinegar
- Fill sterilized jars with the beetroot and pour over the vinegar with spices, making sure the beetroot is well covered
- Top with a piece of wax disc
- Screw on a lid and store in a dark cool place.
- Ready in a few weeks.