Pickled beetroot

Name: Pickled beetroot
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 1.00 kg beetroot; 450.00 g brown sugar; 1.00 Litres vinegar white wine; 250.00 ml water; 2.00 dried chilli red, dried; 1.00 star anise; 6.00 black peppercorns; 1.00 bay leaves; 15.00 ml caraway seeds; 250.00 g baby onions cleaned, blanched, optional

0 serving

Rate this recipe

Vegetables

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

1.00 kg	beetroot
450.00 g	brown sugar
1.00 Litres	vinegar — white wine
250.00 ml	water
2.00	dried chilli — red, dried
1.00	star anise
6.00	black peppercorns
1.00	bay leaves
15.00 ml	caraway seeds
250.00 g	baby onions — cleaned, blanched, optional

Tap for ingredients

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.