So after the making of Beetroot Mussel Pasta, we have some leftover beetroot. Therefore, we decided to use them for our pickles series. Ever since the making of Beetroot Mussel Pasta, I have been adoring beetroot. There is something so rich and satisfying about a root vegetable that has a real depth and flavor all its own yet marries so well with lots of other foods, complementing and highlighting the others favor and never stealing the show.
For me, pickled beetroot is a real staple and something I will always make sure I have at hand to liven up a simple bowl of mac and cheese or to lend a spiced tartness to a roast dinner of chicken or pork. Pickled beetroot is one of those things that can really vary in taste and quality when you buy it in the store. Some can almost make your skin prickle with the hit of vinegar, while others seem tasteless and bland. Making your own means you are in control and can make your pickle as tart, spicy or sweet as you wish.
- 1kg beetroot
- vegetable oil
- 4-5 tsp coarse crystal sea salt
For the pickling vinegar
- 1 tbsp black peppercorns
- 1 tbsp fennel seeds
- 1 tbsp yellow mustard seeds
- 2 string of drills
- 700ml white wine vinegar, plus 3½ tbsp
Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C for 1 hr or until tender. Cool, peel, then cut into wedges.
To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the drills, pour in all of the vinegar, and bring to a simmer.
Pack the beets into sterilized jars, add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Notes from the two sisters| Pop on a lid, label and date your jar and let it sit in a nice cool dark cupboard for 3 weeks to mature and really get those flavors to develop. Store for up to 6 months and once opened keep in the fridge and use up within 2 weeks.
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It would make our day! Happy Friday!