Name: Pickled baby beetroots
Cook time: 30 min
Total time: 30 min
Ingredients: 1 1/2 cup (375ml) malt vinegar; 1 1/2 cup (375ml) cider vinegar; 1 teaspoon black peppercorns; 1 teaspoon allspice berries (pimento); 1/2 teaspoon dried chilli flakes; 1 cup (220g) raw sugar; 1 teaspoon coarse cooking salt (kosher salt)

Pickled baby beetroots

Wear disposable gloves when peeling beetroot as it will stain your skin. Store pickled beetroot in a cool, dark place for at least three weeks before opening. Refrigerate after opening.

Makes 4 Cup

Cook

30M

Ingredients

1 1/2 cup (375ml) malt vinegar

1 1/2 cup (375ml) cider vinegar

1 teaspoon black peppercorns

1 teaspoon allspice berries (pimento)

1/2 teaspoon dried chilli flakes

1 cup (220g) raw sugar

1 teaspoon coarse cooking salt (kosher salt)

Method

1.Trim beetroot, leaving about 1cm (½ inch) of stalk attached. Boil, steam or microwave beetroot until tender; drain. When cool enough to handle, peel beetroot.

2.Combine remaining ingredients in medium saucepan stir over high heat, without boiling, until sugar dissolves. Bring to the boil.

3.Pack beetroot into sterilised jars; pour in enough hot vinegar mixture to cover beetroot, seal immediately. Label and date jars when cold.

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