- 1 kg beetroot washed and trimmed
- 600 ml white vinegar
- 6 whole allspice berries
- 2 bay leaves
- 6 peppercorns
- 1/2 tsp yellow mustard seed
- 250 g sugar
- 1 tsp salt
Preheat oven to 180℃ (fan).
Wrap beetroot in foil and bake in the oven - time depends on the size of the produce, as a guide 30-40 minutes for medium, 50-60 minutes for large.
Meanwhile bring the vinegar, sugar, salt and spices to the boil in another pan, stirring until the sugar has dissolved.
When the beetroot is cooked and cool enough to handle, remove the skin - it will just rub off - if you don't want magenta coloured hands, I suggest you wear rubber gloves!
Slice, dice or cut the beetroot into wedges and pack into warm sterilised jars.
Pour in the hot spiced vinegar mix, making sure that you cover the beetroot.
Seal immediately (refer notes below), and when cool, wipe the jars, label and store in a dark, cool place.
Try to leave approx 1 - 2 cm (half and inch of stem attached to the beetroot when cooking.
Alternative to baking the beetroot is to boil them. If boiling make sure you leave a little stem attached, as mentioned above.
- Drain and pat dry, then add to salad sandwich and hamburgers.
- Drain the liquor from the beetroot. Measure the quantity of liquor and then add gelatin, following the product directions. Lay the beetroot slices in a dish, pour the liquor over the beetroot and place into the refrigerator to set. When set, cut into squares and arrange on a serving plate. Great for buffets.
- Great on toast with cheese.
If using Mason or Fowlers jars, you will need to waterbath following manufacturers instructions. However, if you are using lug lidded jars, it is not necessary to waterbath.