Pickled Golden Beetroot
These pickled beetroot slices are a lovely addition to any meal. The vibrant color and tangy-sweet flavor make them a wonderful accompaniment to salads, sandwiches, or even enjoyed on their own as a tasty snack. Making them at home allows you to control the ingredients and create a personalized jar of pickled perfection. Enjoy the delicious results of this simple and satisfying recipe!
— Constant Cookbook
Ingredients
- 1kg small beetroot
- 200g caster sugar
- 300ml white wine vinegar
- 3 cloves
- 2 allspice berries
- 2 bay leaves
- 1 tbsp olive oil
Instructions
- Boil the beetroot for 15 mins until the point of a sharp knife is easily inserted, then leave to cool. Drain, remove the stalks and peel the beetroot, then thickly slice and pack into a large sterilised Kilner jar (see tip below).
- Tip the sugar, vinegar, 200ml cold water, the spices and bay leaves into a saucepan and bring to the boil. Reduce to a simmer and bubble gently, stirring, for 2 mins until the sugar has dissolved.
- Carefully pour the hot vinegar mixture over the beetroot (you might not need it all), including the spices and bay, then leave to cool, uncovered. Once cool, pour over the olive oil, seal the jar and keep in the fridge for up to a month.
Cook Time
10M
Prep Time
PT20M
Yield
MAKES 1 large Kilner jar
Nutrition
- Calories: 88 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 18 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.1 milligram of sodium
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