Pickled beetroot

I’ve been growing beetroot in my garden this summer – they are simply to grow and require no work at all. Pickling vegetables is an old skill that is becoming lost and it is so easy that this is a real shame. Try this recipe out – you can use the beetroot all winter.

Wot u need
700mls malt vinegar
12 small beetroots
100g granulated sugar
tsp coriander seeds
tsp peppercorns
couple of bay leaves

Wot u do
Read all of the recipe before starting – there’s a good opportunity for some parallel tasks to be done!

Firstly be prepared for your kitchen to look like the scene from a mass murder – beetroot sure does make a mess! Cut the leaves of the top of the beetroots and wash under water to remove dirt. Place in pan of cold water, bring to the boil, cover and simmer for 20 mins till beetroot cooked – don’t put a knife or fork into them – they will be cooked! Let the pan of beetroot cool for a couple of hours and then take the skin off – it’ll simply rub away. Wash the beetroot and cut into quarters.

Boil the vinegar, sugar and spices and simmer for 20 mins.

Steralise some jars. There’s loads of ways to do this but I favour the following simple and effective method. Wash the jars in soapy water and place on a baking tray and place in 150 degree pre-heated oven for 20 mins with lids – make sure glass jars don’t touch each other in oven.

Finally (phew!) fill the hot jars with beetroot and top up with the hot vinegar – fill to the top. Seal with hot lids and turn 180 degress then back up to seal. Leave for a month or so before eating. Keep on shelf for 12 months.

You must make sure everything is very hot when bottling!

Great present for the Christmas table!

Makes three medium jars – easily doubled!

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