Pickled beetroot

Pickled beetroot

By
From
The Produce Companion
Makes
2 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg beetroot
370g soft brown sugar
500ml brown vinegar
250ml water

Method

  1. Boil the whole beetroot until tender (the cooking time depends on their size, with medium beetroot taking 30–40 minutes). Drain, and when cool enough to handle, peel and trim the beetroot. Leave whole or thickly slice as desired, and pack into warm sterilised jars.
  2. Combine the sugar, vinegar and water in a saucepan. Bring to the boil, stirring until the sugar dissolves. Boil for 5 minutes.
  3. Pour the hot liquid over the beetroot, making sure the beetroot is covered. Seal immediately.
  4. Stand the jars on a wire rack or trivet in the base of a deep pot. Fill the pot with boiling water to cover the jars by at least 3 cm. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the jars from the water and leave to cool on a wooden board. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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