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!.
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Ingredients
Method
Place 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.
Just 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.
Discard the thyme and rosemary. Spoon the beetroot into hot sterilised jars. Pour enough hot vinegar mixture into jars to cover beetroot; seal immediately. Label and date jars when cold. Serve sprinkled with extra thyme. Not suitable to freeze or microwave.
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.
Test Kitchen tip
