Pickled Chilli Beetroot
Pickled Beetroot with a bit of a kick … amazing in salads
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.