Pickled beetroot

Tamara West

Pickle small beets or larger beets. Cut the larger ones into slices before pickling.

Ingredients

1 kg	Beetroot (Main)
3 cups	Apple cider vinegar
½ cup	Granulated white sugar, or more to taste
½ tsp	Salt
1	Long red chilli
5 cm	Fresh ginger, peeled
6	Black peppercorns

Directions

1. Place the unpeeled beetroot in a large saucepan of lightly salted water and boil until tender.
2. Meanwhile, place remaining ingredients in a saucepan and place over a low heat until the sugar has dissolved. Turn up the heat and bring spiced vinegar to the boil.
3. When beetroot is cooked and just cool enough to handle, rub off the skins. Cut larger beetroot into slices. Place in a sterilised hot jar and pour over boiling spiced vinegar using the overflow method. See above.

Kathy recommends

• Other flavourings that are good with beetroot are celery seeds and mustard seeds. Add 1 teaspoon of celery seeds and/or 1 teaspoon mustard seeds to the spiced vinegar.

See Kathy's other preserves

• Bottled tomatoes in their own sauce
• Bottled peaches

For step by step instructions, check out these How to pages

• To sterilise jars
• Bottling using the overflow method