Pickled beetroot

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 10
Servings 0
Time

Ingredients

  • 1
    kg
    beetroot
  • 450
    g
    loose brown sugar
  • 1
    Litres
    white wine vinegar
  • 250
    ml
    water
  • 2
    dried red chillies (or more to taste)
  • 1
    star anise
  • 6
    peppercorns
  • 1
    bay leaf
  • 15
    ml
    caraway seeds
  • 250
    g
    cleaned, blanched button onions (optional)
 

Method

 
Wash beetroot, trim root and cut off leaves. Place beetroot in cold, salted water, bring to the boil and simmer for 1 hour or until skins can be easily removed.
Leave to cool completely in cooking liquid. Remove skin, cut beetroot in half, and pack into sterilised jars.
As an option, you can layer 250 g cleaned, blanched button onions alternately with the beetroot.
Stir rest of ingredients together in a saucepan. Dissolve sugar over a low heat without boiling. Leave to cool. Strain liquid over bottled beetroot to cover completely and seal.
 

 

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