Pickled Beetroot
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Category
pickles and preserves
pickled beetroot
beetroot
Author:
One Hungry Mumma
Servings
4
Prep Time
30 minutes
Cook Time
1 hour 5 minutes
Pickled beetroot shortage in Australia????? Not in this house.
This pickled beetroot recipe has been passed down generations in our house and in light of the Australian beetroot catastrophe (ok well just a shortage) we thought it was time to share the love.
While we have tried several different pickled beetroot recipes, this is by far our favourite.
Ingredients
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6 cups water
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2 cups malt vinegar
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1.5 cups of brown sugar
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1 bunch of beetroot washed and topped and tailed
Directions
Place water, vinegar and sugar in a large saucepan. Simmer over a low heat until the sugar dissolves.
Bring water to the boil and then add beetroot
Reduce to simmer for 1.5 hours or until the beetroot are tender when tested with a skewer. Depending on the size of the beetroot this time may change.
Drain and cook the beetroot until you can safety remove the skins with gloved hands.
For large beetroot slice or baby beats keep whole.
Place beetroot in sterilized jars and pour over hot liquid.
Place hot and dry lid onto beetroot to create a suction and allow jar to cool before storing in the fridge.
Recipe Note
Add dried herbs or chilli flakes to taste if required.
For more pickling recipes or to learn more about safe pickling practices enquire about our pickling classes and tutorials.
