BEETROOT a powerhouse of nutrients it is so good for us. It aids muscle growth and repair, is rich in folate (B9 vitamin) and has antioxidant properties that fight free radicles in our bodies, just to name a few. A superfood indeed.
If you order some in your veg box a nice way to make them last is to pickle them. You can use them after one day, they will keep in a jar in the fridge for 1 month. Tuck in and add your homemade organic pickled beetroot to sandwiches, salads, have with a veggie curry or eat from the jar if you fancy, we wont judge you 🙂
Please let us know if you try making this, we love to hear from you.
Lou 🙂
Ingredients: makes 1 big jar or 2 small
- 400g raw beetroot -(3 medium)
- 200ml apple cider vinegar
- 45g brown sugar
- 1 tsp mustard seeds
- 1/2 tsp chilli flakes
- 2 bay leaf
Method:
Step 1: Steam or boil the beetroot, keep the top and tails on. Depending on the size it will take 30-60 minutes. Pearse with a small sharp knife to check if they are done. Put the beets in a bowl and cover with cold water, rub the skins off with your fingers.
Step 2: Cut the beets into small wedges and put them in a sterilised jar. In a small pot heat the vinegar, brown sugar, mustard seeds, chilli flakes and bay leaves in a small pot until the sugar dissolves. Take off the heat an cool completely. Pour over the beetroot and seal the jar. (If the liquid doesn’t fully cover the beetroot top up with cold water)
These will keep for a month in the fridge.
I haven’t tried your recipe yet, but I cook the beetroot. Then slice it and raw onion and place them, covered by distilled vinegar, in a jar which I store in my press. It keeps for ages perfectly. My mother and grandparents did it this way.
This recipe is just what I was looking for – last week! A quick and simple method.
I’ve saved it for next time. Thanks.
that’s great to hear, happy pickling!
sound delicious!