Now is a great time to make your own beetroot. It’s in season and ready to be picked. I LOVE eating pickled beetroot in the summer months with a fresh salad and a BBQ, & IT’S A SUPERFOOD!
1.5kg beetroot bulbs, stems removed
400ml apple cider vinegar
240g (1 1/2 cups, lightly packed) brown sugar
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1 teaspoon salt
1. Boil beetroot in a large pot boiling water until soft; once soft carefully remove and reserve a half of the liquid.
2. Wearing disposable gloves to avoid staining your hands, remove the skin and discard. Cut the beetroot into wedges, cubes or slices. Pack beetroot into dry, sterilised jars.
3. Combine the vinegar, reserved water, sugar, peppercorns, cloves and salt in a large saucepan over high heat. Bring to the boil. Cover and set aside to cool.
4. Cover the beetroot with the vinegar mixture and seal.