Prep 15 mins
Cook 1 hr
Wanted to store this recipe so I don't lose it.
- 2 kg beetroots
- 1 1⁄2 liters vinegar
- 1 tablespoon whole coriander seed
- 1 tablespoon peppercorn
- 10 whole cloves
- 1 bay leaf
- 100 g sugar (optional)
- Chop the stalks of the beets, leaving about 1 inch of stalk. Scrub the beet to remove any mud or dirt, taking care not to harm the skin.
- Wrap in foil and bake 180 C for 2 hours.
- Put the vinegar, coriander, cloves, peppercorns and bay leaf in a large pan.
- Bring to the boil for about 1 minute.
- Turn off the heat and cover the pan.
- Leave the flavours to infuse for about 2 hours.
- Strain before using. Note: if you prefer sweet pickled beetroot, add 250g sugar to the vinegar before heating. Stir well to make sure the sugar has dissolved.
- If the skins were thick, you can peel the beetroot - it's up to you. Wear gloves, if peeling, or it'll take ages for your finger nails to return to their usual colour!
- Slice the beetroot into 1/2 cm slices.
- Put the slices into sterilised jars.
- Wash the jars in hot, soapy water and rinse well.
- Put upside down in an oven at 100 degrees C for 20 minutes.
- Allow to cool slightly and then fill whilst still warm.
- Use a vinegar-resistant lid (i.e. plastic-coated, so no metal comes into contact with the vinegar, or this would corrode and ruin the pickle).
- Bring the vinegar mixture to the boil and then fill the jars.
- Seal the jars with an airtight, vinegar resistant lid.
- Leave for a few weeks before eating. Gently shake the jars every week or so, to allow the flavors to infuse.