easy pickled beetroot

If you’ve read any of my other beetroot posts, you’ll know I am nuts for beetroot. It’s one of those vegetables that are super versatile, like potatoes, the swiss army knives of veg.

Having a bunch of pickled beetroot is also amazing because it’s good on burgers, salads, chips or just by itself. It’s also one of those condiments that you spend an hour or so making, and you have enough for months.

This pickle is definitely one of my pantry staples.

What you’ll need:

1.2 kg                   raw beetroot

2                            small red apples

1                            onion

2 tsp                     salt

4 tsp                     corn flour

2 tsp                     paprika

2 tsp                     cumin seeds (or powder)

1 tsp                     ground coriander

1 TBS                    mustard seeds

½ tsp                    ground black pepper

400 ml                  white vinegar

200 g                    white sugar

± 6                         dried bay leaves

How to do it:

1. For the beetroot pickle you will need sterilized jars. The best time to do it will be while the beetroot is cooking with the vinegar. If you only have one large pot like I do then just do it first. You will have to place all the jars and lids in a large pot and boil for 5 minutes. Then take the jars and lids and place on a baking tray and dry in a preheated oven at 100℃ for about 8 minutes.
2. Place your destemmed beetroots in a large pot of cold water, make sure the water covers them.
3. Bring to a boil and cook for 10 minutes.
4. Rinse the beetroots and place in a bowl of cold water.
5. Here you can rub off the skins quite easily or you can use a potato peeler. I used the potato peeler.
6. Cut the beetroot into cubes any size you like. I cut mine into cubes about 5 mm. Remember to wear and apron and stay away from any stainable surfaces for this because it gets messy.
7. Cut the onion and the apples the same size and add them all to a bowl. Sprinkle the salt and mustard seeds over it and mix through, set aside.
8. In a small bowl mix the corn flour, paprika, cumin, coriander, and pepper. Add about 2 TBS of water and stir until combined.
9. In a large saucepan, add the vinegar and the sugar. Bring up to a simmer and wait until the sugar has dissolved.
10. Add the spice and corn flour mix and stir through with a hand whisk. Cook for about 4 minutes or until slightly thickened.
11. Add the beetroot mix and a couple bay leaves to the vinegar and stir through.
12. Cook for about 8-10 minutes, stirring occasionally. You don’t want everything over cooked, you just want it softened.
13. Fill your oven dried sterilized jars to the brim with the beetroot mix and a dried bay leaf or 2, close the lid tightly, wipe the outside with a damp cloth and set upside down on the counter.
14. Leave them upside down for about 5 minutes this helps the seal.
15. These will last about 6 months, maybe more. Once opened though eat within like 3 months.

As always, thanks for reading! If you give this recipe a try please drop me a message and let me know how it turned out. Or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you’d like to try out some of my other recipes, how about :

• Beetroot brownies
• Mexican rice bake
• Super simple focaccia

Love and health to all of you,

xx

N