Pickled baby beetroot
Make your own pickled beetroot at home and enjoy this sweet and sour condiment on meat platters, in chunky sandwiches, or stirred through salads whenever you like! Making pickles is a journey. Next stop - pickled chillis!.
- 4 hrs 20 mins cooking
- Makes 5 cups
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Ingredients
- 750 grams beetroot, peeled, cut into wedges
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme, plus extra thyme leaves, to serve
- 2 sprigs fresh rosemary
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 cup (220g) caster sugar
- 1 1/4 cups (310ml) white wine vinegar
- 1 1/4 cups (310ml) water
Method
- 1Place beetroot, garlic, thyme, rosemary, mustard seeds and fennel seeds in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 4 hours.
- 2Just before the beetroot is ready, place the sugar, vinegar and the water in a small saucepan over medium heat; cook, stirring, for 2 minutes or until the sugar dissolves.
- 3Discard the thyme and rosemary. Spoon the beetroot into hot sterilised jars (see above, right). Pour enough hot vinegar mixture into jars to cover beetroot; seal immediately. Label and date jars when cold. Serve sprinkled with extra thyme.
Notes
- The easiest way to sterilise jars and lids is to put them through the hottest cycle of a dishwasher without using detergent. Remove them from the dishwasher with a clean, dry towel while they're still hot and stand to dry.
- Serve with hot or cold roast beef, in salads and sliced on sandwiches.
- Not suitable to freeze or microwave.
