Gingery Pickled Beets with Cinnamon & Pepper

Name: Gingery Pickled Beets with Cinnamon & Pepper
Prep time: 1 h
Total time: 1 h
Cuisine: Jamaica
Ingredients: 1 tsp minced fresh root ginger; 1½ tbsp sugar; 4 large beetroots; ½ scotch bonnet pepper, sliced (optional); 125 ml/½ cup cane vinegar or distilled (white) malt vinegar; 125 ml/½ cup cane vinegar or distilled (white) malt vinegar; 60 ml/¼ cup water; 1 cinnamon stick

Preparation info

Serves
8–10

Difficulty
Easy
Ready in
1 hr

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

Beets are supposed to be very good for you and they are really simple to prepare. Jamaican ginger is legendary for its strength and flavour. Eat the beet pieces on the side with a main course or with other salads.

Ingredients

4 large beetroots
1½ tbsp sugar
1 tsp minced fresh roo

Americas
Jamaica
Side dish
Preserve
Caribbean
Gluten-free
Vegan

Method

Boil the beets in a large pan of water until tender, 45–60 minutes.
Cool, peel off the skins and slice the beets into wedges. Place in a shallow bowl in one layer.
Heat the sugar, ginger, vinegar and water until just boiling and add the cinnamon stick and scotch bonnet, if using. Pour over the sliced beets and allow to sit until cooled.