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Beetroot Pickle

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

2 large or 4 small beets, boiled in water (skin on) until tender, about 1 hour
1 smallish cinnamon stick
1/2 tsp allspice
1/2 tsp whole cloves
225ml white wine vinegar
225ml water
225g caster sugar

Peel the cooked beets and cut into 3cm hunks. Heat the vinegar, water, sugar and spices in a large pan. Bring just to the boiling poin. Add the beets and cook for 2-3 minutes. Then, pack in sterile jars, fill with hot liquid. Seal.
If you don’t fancy properly pickling them, simply follow the instructions, place the beets in a fridge-friendly container, allow the beets to cool fully and then store in the fridge for up to a week.

I used this for three large beetroot we were given while A was away in NZ. Increased all quantities by 50%. Made six jars (255ml). BW

Source: http://www.abelandcole.co.uk/recipes/beetroot#recipe29

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