This recipe requires about 5 – 6 medium-sized beetroots.
Prepare the beetroots by washing off any soil, and trimming the stalks back close to the root. Leave the long ends of the roots in place so that the beetroots don’t lose too much colour while being cooked. Cook in water until just tender. Drain and allow to cool.
Once cool, remove the skins – the easiest way is by hand, under slowly-running water. Slice the beetroots evenly and set aside in a bowl.
Combine the following ingredients in a pan and bring to the boil.
- 3/4 cup white sugar
- 1/4 teaspoon plain salt
- 1 1/2 cups white vinegar
- 3/4 cup water
- 1/2 teaspoon peppercorns
- 1 bay leaf
- 2 cloves
- 1/2 teaspoon yellow mustard seeds
- 1/2 cinnamon stick
Simmer for five minutes then strain through a sieve or muslin. Bring back to simmer heat.
Pack the beetroot into hot, sterilised jars and pour in the pickling liquid until the beetroot is covered. Seal.
Pickled beetroot can be kept for some months stored in a cool place, but once opened should be kept in the refrigerator. If finished using the water bath method, it will last longer.