Pickled Beetroot

As autumn approaches it is time to preserve as much of that fresh grown goodness as possible. Pickled beetroot is one of the easiest to do and should last until the following year’s crop are ready to eat!

Ingredients

• Beetroot
• Pickling vinegar
• 25g salt per litre of vinegar

Method

Bake the beetroot in an oven at 180ºC until they are tender, then allow to cool.

Once beetroot are cool, peel, chop and pack in to jars.

Bring salt and vinegar solution to the boil and pour over beetroot, then seal the jars. As beetroot have a high sugar content, there is a possibility of fermentation – ensuring the minimum of air in the jars will hopefully overcome this.

Roasted Beetroot

Beetroot ready for vinegar