Traditional Pickled Beetroot

Name: Traditional Pickled Beetroot
Yield: 4 servings
Cuisine: British
Ingredients: 1 kg beetroot; 650 ml malt vinegar; 1 tsp brown sugar; 1 tsp salt; 1 tsp black peppercorns; 8 cloves; 2 bay leaves; 1/2 tsp coriander seeds; 1 tbsp vegetable oil

Miles @tapster

Had a lot of beetroot this week from #seasonsupply so researched several traditional pickling recipes to come up with this simple version.

Miles @tapster

Had a lot of beetroot this week from #seasonsupply so researched several traditional pickling recipes to come up with this simple version.

Saved

Ingredients

4 servings

1 kgbeetroot
650 mlmalt vinegar
1 tspbrown sugar
1 tspsalt
1 tspblack peppercorns
8cloves
2bay leaves
1/2 tspcoriander seeds
1 tbspvegetable oil

Saved

Steps

1

Gather your ingredients together and then first, wash the beetroot in cold water
2

Cut off the beetroot stems and discard, then sprinkle the bulbs with the vegetable oil and wrap in foil. Cook for 60 mins at 180C
3

Lightly toast the peppercorns, coriander and cloves in a large saucepan on a low heat. You should get some fantastic aromas quickly!
4

Next add all the malt vinegar, bay leaves and brown sugar to the saucepan and simmer on a low heat for 20 mins
5

Once cooked, let the beetroot cool then carefully peel the skin off and chop them into rough bite sized pieces
6

Put the salt into the bottom of a sterilised picking jar, then add the beetroot and pour the cooled vinegar over the top. Make sure to completely cover the beetroot with the vinegar
7

Voila! You’re done. Store the jar in a cool place for at least a week or two, then enjoy!