Pickled baby beetroot

Recipe Categories : | Pickles | Beetroot | 

Yield : About 2 litres  

Ingredients :

• 2 kg baby beetroot
• 8 black peppercorns
• ½ tspn coriander seeds
• ½ tspn cumin seeds
• 1 tspn brown mustard seeds
• 1 cup caster sugar
• 1 litre cider vinegar

Preparation and Cooking Instructions

1. Trim beetroot, leaving 3cm of the stem attached. Wash carefully. Add beetroot to a large pan of cold water, bring to the boil. Boil, uncovered, for about 30 minutes, or until tender. Cool beetroot in the cooking water, reserve ½ cup of the liquid.
2. Rub skin off the beetroot - pack beetroot, peppercorns and seeds in hot, sterilized jars.
3. Combine reserved cooking liquid and sugar in a large saucepan, stir over heat, without boiling, until sugar is dissolved. Bring to boil, remove from heat. Stir in the vinegar.
4. Pour vinegar mixture over beetroot in jars to cover completely, seal while jot.