KEY POINTS:
Homemade pickled beetroot is easy to prepare, will keep for months, and tastes so much better than beetroots from a tin.
Serves 4-6
3 beetroot or 10 baby beetroot
1 tsp sea salt
1 2cm piece of fresh ginger, finely sliced
4 white peppercorns
1 tsp mustard seeds
1 bay leaf
2 whole allspice
1/2 cup brown sugar
3/4 cup rice vinegar
30 ml olive oil
1. Cover the beetroot with salted water and boil until tender. A skewer should slip through easily.
2. When cool enough to handle, peel and slice.
3. Put all other ingredients except the oil into a saucepan and simmer, stirring to dissolve the sugar then add the oil.
4. Either pack the beetroot slices into a sterilised jar and pour the liquid and spices over then seal, or combine the beetroot with the other ingredients and when cool, refrigerate.