Liquorice pickled beetroot

Liquorice pickled beetroot

By
From
Pickled
Makes
1 × 500 ml jar

Us Dutch people go loco for liquorice! It’s one of my favourite flavours. Also, its aniseed taste really complements the earthiness and sweetness of the beets.

Ingredients

Quantity Ingredient
500g beetroot, rinsed and leaves removed
300ml white wine vinegar
3 liquorice roots, broken into pieces
1 shallot, thinly sliced
100g granulated sugar
5 black peppercorns
1 teaspoon sea salt

Method

  1. Fill a medium-sized pan with water and bring to the boil. Add the beetroot, reduce the heat, and simmer for about 1–2 hours, until tender.
  2. Drain the beetroot and allow to cool completely.
  3. Put the remaining ingredients in a separate pan with 100 ml of water. Bring to the boil, then reduce to a low heat and cook for around 30 minutes.
  4. Peel the skins off the cooled beetroot, chop into bite-sized chunks and place into a clean jar.
  5. Bring the vinegar-brine liquid in the pan to a slight simmer, then pour into the jar, submerging the beetroot completely.
  6. Allow to cool to room temperature, put the lid on the jar and refrigerate. Your pickles will be ready to eat in 2–3 days and will keep for up to 2 weeks.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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