Home » Jams & Pickles » Spiced Sweet & Sour Pickled Beetroot
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Recipe By Jaxters

Ref: 790
Heading: Jams & Pickles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 10
Change no of portions required to :

Ingredients & Prep

   1000 g  Raw beetroot peeled & sliced 5mm thick
   300 ml  Cider vinegar
   200 ml  Water
   200 g  Golden caster sugar
   3 tbsp  Balsamic vinegar
   4 Cloves
   2 Allspice berries
   2 Star anise pods
   1 Bay leaf
   1 tsp  Salt


  Step 1
Place all the ingredients into a good sized saucepan, place over a med heat, bring to a simmer, turn down the heat & gently simmer for 25 minutes.
  Step 2
Sterilise 2 x 600ml (10 portion recipe) kilner or mason or picking or 4 jam jars, the best way is to put them in an oven @ 120°C for 10 mins, then place on a tray.
  Step 3
When beetroot is cooked scoop out with a slotted spoon & place in the clean jars, then pour over hot cooking liquor to over flow jars then place a sterile lid on, then wash filled jars under the tap to clean.
  Step 4
Allow jars to cool then place in the fridge, they should last up to 3 month unopened.

Suggestion & Tips

Very nice with cheese.
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