How To Cook Pickled Beetroot

Bring to the boil then remove from the heat.

How to cook pickled beetroot. Remove the skin and cut the beetroot into slices or quarters. Roast on a tray at 200c 180c fan gas 6 for 1 hr or until tender. All the other ingredients go in a saucepan and boil for 5 minutes.

To produce 1 litre of pickling liquid combine 1 cup of caster sugar and 4 cups of cider vinegar in a large saucepan. Place in a pot and cover with water and bring to boil. Combine remaining ingredients in a large saucepan.

Give the beetroots a good wash and trim off leaves leaving on the roots. Place your beetroot slices in a clean sterile jar and add vinegar to cover completely add sugar and salt to taste. Cool peel then cut into wedges.

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. Step 1 wash and trim the beetroot rub each with 1 tbsp vegetable oil then wrap individually in foil. Method sliced your beetroot and put in a pot of boiling water cook until aldente let them cool.

Cook the beetroot in boiling water then peel and slice or dice and pack into sterilised jars. Cover and allow to stand for 20 minutes to allow the vinegar to cool a little and the flavours to infuse.