Beetroot-pickled beansprouts

Name: Beetroot-pickled beansprouts
Yield: Makes one 1 litre jar
Ingredients: 6 tablespoons caster sugar; 350 g beansprouts, rinsed and drained; 12 allspice berries; 1 large beetroot, peeled; 200 ml cider vinegar (or white wine or rice vinegar); 2 garlic cloves, chopped

Preparation info

Makes
one
1 litre jar

Difficulty
Medium

Appears in

Vegetables

By Peter Gordon

Published 2007

About

These are really good served on top of steamed new potatoes, tossed into salads, scattered on soup, or mixed with coriander and spring onions as a garnish for roast salmon and other oily fish.

Ingredients

1 large beetroot, peeled
2 garlic cloves, chopped
200 ml cider vinegar (or

Side dish
Preserve
Spring
Vegan
Gluten-free

Method

Either grate the beetroot or purée it in a small food processor. Place in a pot with the garlic, vinegar, sugar and 400 ml water. Bring to the boil, then simmer rapidly for 5 minutes.

Meanwhile, fill a heatproof jar with boiling water and leave to sit for a minute on a folded tea towel. Tip