How To Make Beetroot Pickle

Give the beetroots a good wash and trim off leaves leaving on the roots. Allow the pickling liquid to cool slightly and then while still warm pour it into the jar completely submerging the cooked beetroot and seal immediately. Stir everything together and then submerge the cheesecloth in the liquid.

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Cool peel then cut into wedges.

How to make beetroot pickle. Use 3 cups 710 ml of white vinegar 1 1 2 cups 300 grams of granulated sugar 1 cup 240 ml of water and 2 tablespoons 35 grams of pickling salt. 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. Wash and trim the beetroot rub each with 1 tbsp vegetable oil then wrap individually in foil.

Place in a pot and cover with water and bring to boil. Simmer uncovered for 25 minutes of until tender. Combine the vinegar sugar water salt and cheesecloth in a large pot.

Roast on a tray at 200c 180c fan gas 6 for 1 hr or until tender.