Easy to prep and great to make ahead when supply is in abundance.
Ingredients
- 1.5 kg fresh beetroot
- 1 ½ cups (375ml) white vinegar
- 1/2 cup white sugar
- 1/2 cup lightly packed brown sugar
- 1 1/2 cup cooking liquid
- 1 tsp whole cloves (optional- place in a bag for easy removal)
Method
- Wash beetroot thoroughly and trim tops, leaving about 2cm of stem.
- Place in a large saucepan and fill with water until beetroot are submerged.
- Bring to the boil, reduce heat and simmer for 45 minutes or until tender.
- Drain (reserving cooking liquid) and cool slightly, then peel skins by slicing off the top and tail and gently rubbing the beetroot with the back of a knife. Slice to desired thickness.
- In a separate saucepan, combine vinegar, sugar,cloves and around 1 cup of reserved cooking liquid. Bring to the boil, stirring to dissolve sugar before simmering for 5 minutes.
- Place sliced beetroot into sterilised jars and pour over hot pickling liquid, topping up with extra cooking liquid if required.
- Seal jars and allow to cool. Store in fridge once opened.