Pickled Beetroot

Recipe for: Pickled BEETROOT

Ingredients:

• 1-2 kg fresh beetroot
• Malt vinegar to cover
• ½ tsp sugar

 Method:

1. wash & sterilise several medium/ large sealable jars
2. wash the beetroot, then top & tail but do not peel
3. put into a large pan & cover with fresh water
4. bring to the boil, then simmer until the beets are just tender – this depends on the size of the beets, but you want them al dente, not overcooked
5. drain & allow to cool
6. when cold, peel the beets (the skins should come off very easily) and slice them into rounds (unless the are very small, in which case keep them whole)
7. pack the beets carefully & tightly into the jars
8. add ½ tsp sugar to each jar, then top up with the vinegar
9. shake the jars carefully and/ or use a knife to get all the trapped air-bubbles out
10. ensure the jars are filled right up to the neck, but do not leave the last slice of beetroot exposed
11. seal tightly, label & store in a dark cupboard for a couple of months before using

 What else you need to know:

1. be very careful – beetroot juice stains everything it comes into contact with
2. once a jar is opened, store in the fridge & use within two weeks
3. beetroot leaves, when young & tender are great in salads