Beetroot Pickling Vinegar Recipe

While jars are still hot pour in warm liquid to cover the beets leaving 2cm of space. Combine remaining ingredients in a large saucepan. Then pour over the hot vinegar and fill it as close to the top as you can.

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Cook the beetroot in boiling water then peel and slice or dice and pack into sterilised jars.

Beetroot pickling vinegar recipe. Bring to the boil then remove from the heat. Add a cinnamon stick 8 black peppercorns 1 2 a teaspoon of dried chilli flakes and a teaspoon of salt and bring to the boil. While everything is still hot the beetroot vinegar and jars fill your jar s as full as you can with sliced beetroot.

To produce 1 litre of pickling liquid combine 1 cup of caster sugar and 4 cups of cider vinegar in a large saucepan. Bring to the boil then allow to simmer for five minutes. Cover and allow to stand for 20 minutes to allow the vinegar to cool a little and the flavours to infuse.

Stuff beets into a hot sterilised jar leaving 2cm of space from the top. Everything needs to be hot when you do this because they expand when hot. All that s left to do is seal the lid and allow it to cool.

In a separate pot combine vinegar water allspice cloves cinnamon and sugar.