Pickled Beetroot recipe

You either hate it or love it. But you have love the colour!

Pickled BeetrootMakes 1.25–1.5kg (2½–3lb)
Time 2 hours, plus infusion
13 calories per 25g (1oz)
0g fat
Suitable for vegetarians

Fresh, uncooked beetroot 1.25–1.5kg (2½–3lb)
Cinnamon 5cm (2in) piece
Mace 3 pieces
Whole allspice 1 tsp
Whole peppercorns Bristol Blend 1 tsp
Large dried chillies 3
Whole cloves 5
Caster sugar 2 tbsp
Distilled malt vinegar 5% acidity, 700ml (1¼ pints)

1 Wash beetroot well and cut off stalks to within 2.5cm (1in) of each beetroot. Place beetroot in a large saucepan, cover with cold water and bring to boil. Reduce heat, partially cover and cook gently for 1–1½ hours until cooked. Drain and leave to cool overnight.

2 Place all spices in a stainless steel or unchipped enamel pan, add sugar and 300ml (½ pint) vinegar and bring to boil. Remove from heat, cover and leave overnight.

3 Peel cooked beetroot and cut into slices 5mm (1⁄4in) thick. Loosely layer in clean jars. 4 Stir remaining vinegar into spiced vinegar, then pour into jars – including spices – making sure beetroot is well covered. Cover with lids and store in a cool, dry, airy place.

A Dairy Diary recipe

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