To pickle beetroot

Name: To pickle beetroot
Yield: Feeds four
Ingredients: 500 ml (18 fl oz) good vinegar; 2 level tbsp sugar; 1 level tbsp salt; 10 peppercorns; 10 cloves; 6 cooked and peeled beetroot

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Lightly pickled beetroot is a great Australian favourite, making its way into salads, hamburgers, and sandwiches. I love serving it finely diced and just warmed through as a vegetable with roast meats and game dishes.

Ingredients

500 ml (18 fl oz) good vinegar
10 cloves
1

Preserve
Gluten-free
Vegan

Method

Mix vinegar, cloves, salt, sugar, and peppercorns in a saucepan and bring to the boil. Simmer for 5 minutes. Cool, and strain. Slice beetroot and stack in an airtight jar. Cover with cooled liquid and seal. Store in refrigerator.