Ingredients for Pickled Beetroot
- 500g Beetroots
- 1 1/2 cups white vinegar
- 1/2 cup water
- 1/2 cup white sugar
- 5 whole black peppercorns
- Clove
- Bay Leaf
- Mustard Seeds
- Cinnamon Stick
- 1 tsp salt
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How to Make Pickled Beetroot
- Wash 500g of beetroot thoroughly and cook in a pot of boiling water with 1 teaspoon of salt until tender (about 45-60 minutes, depending on size).
- Drain the beetroot and allow to cool slightly. Once cool enough to handle, peel the skins off.
- Using a mandoline slicer or sharp knife, julienne the beetroot into thin strips and set aside.
- In a saucepan, combine 200ml white wine vinegar, 100ml water, 100g sugar, 1 teaspoon salt, and 5 black peppercorns. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and strain the pickling liquid through a fine-mesh sieve.
- Pack the julienned beetroot tightly into hot, sterilized jars. Pour the hot pickling liquid over the beetroot, leaving about 1cm of headspace.
- Seal the jars tightly and let them cool completely. Store in a cool, dark place for at least 2 weeks for optimal flavor. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
165g
Fat
0g
Carbs
14g
