Receta Pickled beetroot
There are two types of Australians. Those that will tell you that a burger is not complete without a slice or two of pickled beetroot on it, and… the other lot. Guess which group I fall into ;)
Here is Switzerland, we can get sliced beetroot in a jar from one of the supermarket chains, but it isn’t quite right. Not to mention the fact that they seem to use the smallest beets they can get, so the little bits fall off your burger and make a mess. Time to make my own, adapted from this recipe. All natural ingredients, just the right balance of tanginess to sweetness – we’re all set for summer!
Makes 3 jars, each 500ml (about 2 cups)
You’ll want wide-mouth jars so you can keep your slices nice and big.
I sterilised my jars by boiling them for 10 minutes, then air-drying on paper towel.
Ingredients
- 3 large beetroots, about 1.5kg or 3.5lb
- 400ml (1 2/3 cups) apple cider vinegar
- 400ml (1 2/3 cups) water
- 240g (1 1/2 cups, lightly packed) brown sugar
- 1 tsp whole black peppercorns
- 1 tsp whole cloves
- 1 tsp fine salt
Directions
Preheat oven to 200ºC. Trim and peel the beetroots and wrap tightly in foil. Place on a small baking tray and roast in centre of oven for and an hour and a half, until tender when pierced with a skewer. Set aside to cool enough to handle.
Meanwhile, combine the vinegar, water, sugar, peppercorns, cloves and salt in a medium saucepan over high heat and bring to the boil. Stir until sugar is completely dissolved.
Slice the beetroot and pack tightly into dry, sterilised jars.
Use a ladle to cover the beetroot with the vinegar mixture, then seal the jars.
Store in a cool, dark place for up to a month. Once opened, store in the fridge and use within a week.
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