Pickled Beetroot

Do you grow your own and not no what to do with the surplus or just like pickled beetroot? Then read on....


1) Rinse beetroot and bring to the boil in sauce pan. Boil for 30 mins to an hour depending on size of beetroot or until soft enough to stick a knife in.

2) whilst the beetroot is boiling bring the vinegar to the boil and add the peppercorns, bay leaves, cinnamon sticks, coriander seeds and chillie to the vinegar and simmer for 20 mins. Turn of heat and leave lid on pan.

3)Remove beetroot from pan and allow to cool, the skins should now scrape off easily. Beware the red couloring is very difficult to wash off. Once peeled slice beetroot into prefered size slices then place in jar.

4)Filter the vinnegar and fill jar up to cover beetroot and replace lid.

5)Leave in a dark place for 4-8 weeks for the flavours to infuse then enjoy.

6) some people prefer to add sugar to the vinnegar aswell to take away some of the acidity if you wish to do this add sugar at stage 2


Coriander Seeds 2 teaspoons
Pepper Corns 2 teaspoons
Cinnamon Sticks 2
Bay Leaves 2-4
Vinnegar 1litre
Beetroot as many as you want
Chillie 1
Cloves 5-8

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