Pickled beetroot

This picked beetroot recipe makes the most of these vibrant vegetables and will make your garden goodies last and last!

I recently pulled up all the beetroot in our garden, as it was ready to eat, and this picked beetroot is what I created from some of what was in there. I love pickled beetroot in a salad or sandwich – it really zshushes up a boring lettuce and tomato salad or ham sandwich. This recipe super simple, but as with any recipe you make with beetroot, I STRONGLY RECOMMEND that you wear gloves when you’re peeling them. I just wear clean washing up gloves.

This picked beetroot recipe makes the most of these vibrant vegetables and will make your garden goodies last and last!

Ingredients

  • 5-6 large beetroot
  • 1 bottle of distilled malt vinegar (I used this one, so it’s 568ml)
  • 2 tbsp caster sugar
  • 6-7 whole cloves
  • 1 litre kilner jar (or any airtight jar)

This picked beetroot recipe makes the most of these vibrant vegetables and will make your garden goodies last and last!

Step one: Roast the beetroot at 180′ for around 40 minutes. Leave in the oven to cool down.

Step two: Combine the sugar, cloves and vinegar, and warm on a medium heat until the sugar has dissolved.

Step three: Peel and slice the beetroot  and pop into a sterilised airtight jar.

Step four:  Cover the beetroot with the hot vinegar mixture and seal up. Put on a shelf for at least a week and then open and enjoy!

I’m not really sure how long this stuff lasts for. If I was to buy a pickle from the shop, my general opinion is ‘forever’, even though they obviously do have sell by dates. But this jar should last us a good few months at least, and feels like a great way to make the garden goodies go as far as possible.

This picked beetroot recipe makes the most of these vibrant vegetables and will make your garden goodies last and last!
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