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.
- 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)
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.Keep in touch