Slightly Spicy Pickled Beetroot Recipe

Slightly Spicy Pickled Beetroot Recipe

Ingredients

1kg beetroot, peeled and sliced into ½ cm slices

4-5 tsp sea salt

1 tbsp black peppercorns

1 tbsp coriander seeds

1 tbsp yellow mustard seeds

½ tsp. chilli powder

2 bay leaves

1L of any vinegar

100g brown sugar

Directions

1. Place beetroots and enough water to cover them into a saucepan and bring to the boil. Once boiling turn down to a simmer and cooked beetroots until tender (about 12 mins), then drain.
2. Put all the other ingredients into another saucepan and bring to the boil.  Then turn down to a simmer until the sugar is dissolved.
3. Pour boiling water into your jar and squirl around (with the lid on).  Making sure the jars are still hot place your beetroots into your jars and pour the vinegar mixture in afterwards to cover them.
4. Make sure the rim is clean and put lids on tight and place on the side for 24hrs to cool down and to make sure the lids have been sucked down.  If they have not, then place these jars in the fridge and use them first.  The rest should keep for a year or more unopened on your shelves.