Pickled Beetroot/Beets and Garlic

Name: Pickled Beetroot/Beets and Garlic
Prep time: 25 min
Total time: 25 min
Ingredients: 600 ml/1 pint/2½ cups cider vinegar; 3 dried red chillies; 2.25 kg/5 lb beetroot/beets; 5 heads of garlic, peeled; 2.25 kg/5 lb beetroot/beets; 1 teaspoon sea salt; 1 teaspoon each of cloves, mace, juniper berries and pimento berries; 1 teaspoon each of cloves, mace, juniper berries and pimento berries; 1 teaspoon each of cloves, mace, juniper berries and pimento berries; 1 teaspoon each of cloves, mace, juniper berries and pimento berries

Preparation info

Difficulty
Easy
Ready in
25 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

This must surely be the perfect marriage. The garlic beautifully flavours the beetroot and the beetroot beautifully colours the garlic. Store this pickle for a minimum of three months before using.

Ingredients

2.25 kg/5 lb beetroot/beets
5 heads of garlic, peeled

Preserve
Vegan
Gluten-free

Method

Boil the beetroots/beets in lots of water until tender - about 1 hour - and leave to cool. Peel and quarter the beetroots/beets. Place in a large sterilized jar with the garlic. Bring the cider to the boil with the remaining ingredients. Pour over the beetroot/beet and garlic, and seal.