Pickled Beets

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 kg beetroots
• 1 1/2 liters vinegar
• 1 tablespoon whole coriander seed
• 1 tablespoon peppercorn
• 10 whole cloves
• 1 bay leaf
• 100 g sugar (optional)

Recipe

• 1 chop the stalks of the beets, leaving about 1 inch of stalk. scrub the beet to remove any mud or dirt, taking care not to harm the skin.
• 2 wrap in foil and bake 180 c for 2 hours.
• 3 put the vinegar, coriander, cloves, peppercorns and bay leaf in a large pan.
• 4 bring to the boil for about 1 minute.
• 5 turn off the heat and cover the pan.
• 6 leave the flavours to infuse for about 2 hours.
• 7 strain before using. note: if you prefer sweet pickled beetroot, add 250g sugar to the vinegar before heating. stir well to make sure the sugar has dissolved.
• 8 if the skins were thick, you can peel the beetroot - it's up to you. wear gloves, if peeling, or it'll take ages for your finger nails to return to their usual colour!
• 9 slice the beetroot into 1/2 cm slices.
• 10 put the slices into sterilised jars.
• 11 wash the jars in hot, soapy water and rinse well.
• 12 put upside down in an oven at 100 degrees c for 20 minutes.
• 13 allow to cool slightly and then fill whilst still warm.
• 14 use a vinegar-resistant lid (i.e. plastic-coated, so no metal comes into contact with the vinegar, or this would corrode and ruin the pickle).
• 15 bring the vinegar mixture to the boil and then fill the jars.
• 16 seal the jars with an airtight, vinegar resistant lid.
• 17 leave for a few weeks before eating. gently shake the jars every week or so, to allow the flavors to infuse.