Pickled spiced beetroot

Name: Pickled spiced beetroot
Cuisine: Australian
Ingredients: 20 black peppercorns, freshly cracked; 2 teaspoons sea salt; 6 cloves garlic, minced; 3 red bird’s-eye chillies, minced; 150 g dark-brown sugar; 700 ml malt vinegar; 1 tablespoon minced ginger; 6 cloves; 12 large beetroots; ½ teaspoon fennel seeds

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

This is a terrific vegetable to serve with roasted or barbecued kangaroo, venison or beef. It can also be served as an appetiser with fresh goat’s cheese or the creamy Persian-style fetta being made in Victoria at Meredith Dairy and Yarra Valley Dairy.

Ingredients

½ teaspoon fennel seeds
12 large beetroots
700 ml mal

Oceania
Asia
Australia
Iran
Victoria
Persia
Starter
Mediterranean
Vegan

Method

Dry-roast fennel seeds over gentle heat until fragrant. Cool, then grind to a powder.
Cook beetroots whole in a large saucepan of boiling water until soft, then peel. Refresh beetroots in cold water and coarsely grate into a large bowl.
Put remaining ingredients, including ground fennel, into a non-reactive saucepan and bring to a boil. Simmer for 45