Pickled Chilli Beetroot

Pickled Chilli Beetroot

by calum
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Pickled Chilli Beetroot

Pickled Beetroot with a bit of a kick … amazing in salads
Course Pickle
Cuisine British
Diet Vegerarian
Recipe Type Pickle
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Servings 1 jar

Ingredients

Preparing the Beets

  • 1 kg Beetroot about 6-8 beets
  • Olive Oil
  • Maldon Salt

Pickling

  • 1 tbsp Black Peppercorns
  • 1 tbsp Coriander Seeds
  • 1 tbsp Yellow Mustard Seeds
  • 10 Allspice Berries
  • 3 Birdseye Chillis
  • 2 Bay Leaves
  • 700 ml White Wine Vinegar
  • 100 g Light Brown Sugar

Instructions

  • Preparing the Beets
  • For each beetroot, cut the leaves back to leave about 1 cm. Rub over with olive oil and then individually wrap in tinfoil with a pinch of Maldon salt.
  • Roast at 200C/180C fan for 1 hour, use a skewer to test that the largest ones are tender in the centre… roast a wee bit longer if not.
  • Allow to cool and then top and tail them; peel them and then cut into wedges or any other shape you fancy.

Pickling

  • Put the peppercorns, coriander seeds and mustard seeds into a medium pan and toast over a low to medium heat until you can smell them (or the mustard seeds start popping!).
  • Add the vinegar and sugar and bay leaves and bring to the boil. Add the chillies and simmer for 5 mins

Canning

  • Pack the beets into sterilised jars; adding some of the seeds and chillies as you go. Pour over the vinegar and ensure the beets are covered (If necessary add more vinegar)
  • Leave for at least two weeks before eating.