How to make your own pickled beetroot

August 19, 2013 Kate

This beetroot pickle is so yummy and such a fave in our house that we try to have a jar in the fridge at all times.

We planted this bunch of beetroot way back in February. The ground is so cold at the moment that it acts a type of fridge, stopping it from growing but keeping it fresh for us to pick as we need.

Gather

1 biggish jar, sterilised

7 fresh medium beetroots

1 and 1/2 (375ml) vinegar (we use apple cider vinegar)

1 and 1/4 tablespoons dry mustard

1/2 teaspoon salt

1 cup sugar

Cook

1. Wash the beetroot and place them in a saucepan. Add enough cold water to cover the beetroot. Bring to the boil and cook until the beetroot are tender.

2. Drain beetroot reserving 1 and 1/4 cups (300ml) of the cooking liquid.

3. Once the beetroot are cool, cut off the tops and bottoms and peel.

4. Slice the beetroot and set aside.

5. Mix together the reserved cooking liquid and the vinegar in a saucepan and bring to the boil.

6. Add the mustard, salt and sugar to the saucepan. Stir occasionally and bring to the boil again. Remove from the heat.

7. Place beetroot slices in your jar and pour hot vinegar mixture over the top.

8. Screw on lid and refrigerate for a few days before use.

Eat!

Will last for a while after opened if refrigerated.

Tell me peeps, are you a fan of the beet?
What's your fave way to partake?

Happy new week!
Happy canned beets!

xx