Servings: 6-8 as a side or condiment | Preparation time: 15 minutes | Cooking time: 30 minutes
Ingredients
- 5 medium beetroot (approx. 500g)
- 200g/7oz caster sugar
- 450ml/16fl oz white wine vinegar
- 1 tbsp crushed sea salt
- ½ tsp mustard seeds
- ½ tsp Cool Runnings coriander seeds
- ½ tsp Cool Runnings black pepper whole
- ½ tsp Cool Runnings crushed chili flakes
Directions
1. Wash and trim the beetroot, leaving a bit of the stems attached. Place them in a saucepan and cover with cold water.
2. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until tender when pierced with a knife.
3. Drain and let cool slightly. Once cool enough to handle, rub off the skins with your fingers. Cut each beetroot in half.
4. In a separate pan, combine the sugar, vinegar, salt, mustard seeds, coriander seeds, black pepper, and chili flakes. Bring to a boil, stirring until the sugar dissolves. Remove from heat.
5. Pack the beetroot into a sterilized 500 ml jar and pour the hot pickling liquid over them. Seal with a vinegar-proof lid.
6. Let stand for at least 2 weeks before serving for best flavour.
Pickled Beets Recipe Card
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