Pickled Beetroot

Start by cooking the washed beetroot. Place a large sheet of foil on a baking tray, lay the washed beetroots on the foil and conceal them in a parcel.  Pop into the oven at 180 degrees c for an hour.  Check to make sure they are cooked through by just giving them a prick with a knife.  Alternatively beetroot can be cooked by bringing to a boil in water then simmer for around 30-40 minutes until tender or to save time and energy cook for just ten minutes on high pressure in a pressure cooker.

To sterilise jars wash well in hot soapy water then place in a cold oven. Set the temperature to 100 degrees celsius then once to temperature leave for ten minutes then turn off the power and leave the jars in the oven with the door still closed until ready to jar the beetroot.

Once the beetroots are cooked allow to cool then cut off the top and the root and the skins will rub off. Note the beetroot will stain your hands – I wear rubber gloves.

Place the pickling spice in a dry frying pan and toast gently – this releases the wonderful perfume and aroma from the seeds. My picking spice also contained bay leaf pieces and small whole chillies.  Remove these from the mix before toasting.  Pop the bay and chilli into a medium sauce pan.  Once toasted, transfer the spices immediately from the hot pan to your saucepan so that they don’t burn in the residual heat of the frying pan.

Add then to the saucepan containing the spices, the vinegar and sugar and place over a gently heat and allow the sugar to dissolve. Turn the heat up then and boil for just 5 minutes.

Take your clean sterilised jars – slice the beetroot into the jars – any small beetroot leave whole. I then add a pinch of sea salt.  Strain the hot vinegar to remove the spices and pour over the beetroots. Spoon in the spice berries (or leave them out – if you prefer).  Seal and wait a month for the flavours to mature before eating.

Great for Christmas !