Pickled Beetroot
Ingredients
750 gm Beetroot
8 Cloves
8 Allspice berries
1 Star anise
� Cinnamon
180 gm Granulated white sugar
600 ml White wine vinegar
Method
Cook the beetroot as normal. When cool enough to handle, remove the skins and slice the beetroot or cut them into chunks as preferred.
Tie the spices in a muslin bag. Put into a stainless steel pan with the vinegar and sugar and bring to the boil, stirring until sugar is dissolved. Add the beetroot for about 5 minutes in the pickling liquid then put it into sterilised jam jars. Boil down the vinegar until very syrupy, then pour over the beetroot and seal immediately. Leave for a couple of months before serving with cold meats.
Notes
If you do not have allspice berries, use ground allspice instead. Similarly with the other spices.
Variation
Use crab apples instead of beetroot. Increase the sugar to 225gm. Wash the crab apples and destalk them. Put them into the boiling vinegar and leave for 5 minutes. Remove the crab apples and put them into sterilised jam jars. Continue as per recipe.
24 Sep 2023
Shirl Seath