Pickled Beetroot
Pickled beetroot has a wonderful sharp but aromatic flavour making it perfect for serving alongside cheese or as part of a salad.
Servings: 2 450ml jars
Calories: 533.51kcal
Equipment
- 2 450ml jars sterilised
Ingredients
- 500 g beetroot
- 1 teaspoon peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 2 cloves
- 1 bay leaf
- 400 ml apple cider vinegar
- pinch of salt
- 50 g caster sugar
Instructions
- Bring a pan of salted water to a rolling boil.
- Prepare the beetroot by trimming the leaves to 1 - 2 inches long.
- Plunge the beetroot into the boiling water and cook for 25 - 30 minutes or until tender.
- Immediately remove the beetroot and plunge into a bowl of cold water.
- Remove the roots and leaves from the beetroot and cut into wedges, slices or cubes.
- Leave the beetroot to cool completely.
- In the meantime make the pickling liquid by adding the whole spices to a saucepan and toast until they have released their aromas.
- Add in the vinegar, salt and sugar and let it dissolve.
- Pack the beetroot into sterilised jars.
- Pour the pickle liquid over the beetroot and seal tight.
- Leave to sit for at least an hour or up to 2 weeks before enjoying.
Nutrition
Calories: 533.51kcal | Carbohydrates: 106.64g | Protein: 9.57g | Fat: 2.5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.71g | Monounsaturated Fat: 1.15g | Sodium: 413.3mg | Potassium: 2030.55mg | Fiber: 16.49g | Sugar: 85.66g | Vitamin A: 196.82IU | Vitamin C: 25.18mg | Calcium: 153.3mg | Iron: 5.94mg