Pickled Candy Cane Beetroot

Preparation info

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By Ben Shewry

Published 2012

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  • 50 g ( oz) candy cane beetroot (beet), coarsely grated
  • pinch of table salt
  • 75 ml ( fl oz) water
  • 100 ml ( fl oz) white vinegar
  • 50 g ( oz) caster (superfine) sugar


Combine the beetroot with the salt. In a small saucepan, combine the water, vinegar and sugar and bring to the boil. Remove from the heat and cool to 35°C (95°F). Place the beetroot in a small vacuum pouch, add the pickling syrup and vacuum-pack on 100 per cent for 45 seconds in a chamber vacuum sealer*. Leave to pickle in the bag for 1 hour before opening. Drain just before serving.