Raw Beetroot Pickles

RAW BEETROOT PICKLES

Prep time: 15 mins | Cook time: 5 mins

Ingredients

500g Beetroot
200ml White Wine Vinegar
200ml Red Wine Vinegar
80g Light Brown Sugar
5g Sea Salt
1 Lemon
2 tsp Mustard Seeds
2 tsp Coriander Seeds
1 tsp Cloves
1 tsp Black Peppercorn
1 Bay Leaf

Variations

Adapt the recipe to suit your tastes. So many possibilities!
... coriander, fennel & star anise, chilli flakes, cinnamon, cardamom, pink peppercorn, caraway...
... lime or orange zest...
... rosemary, thyme or sage...
... apple cider vinegar, balsamic, sherry vinegar...
... or different veg, such as carrot, celeriac, parsnip or courgette.


Method

1. Scrub and peel the beetroot. Use a mandolin to slice into disks approx. 1mm thick. Set aside.

2. Put a pan on a medium-low heat. Dry fry the spices for a minute until fragrant. Remove from heat. Use a pestle and mortar to gently crush and release the flavours.

3. Place the vinegar, sugar, salt and the zest of the lemon in a saucepan. Place on a medium best and bring to a simmer for 1-2 minutes. Stir to make sure the salt and sugar is dissolved. Remove from heat.

4. Add the spices to the liquid, along with the juice of the lemon.

5. Pack the sliced beetroot tightly into a clean, sterilized glass jar. Pour the hot pickling liquid over the top until completely covered. Seal the jar.

6. Once cool, store in the fridge. Wait at least 3 days before opening to allow the flavours to develop.

... Use in sandwiches, burgers, hot dogs, shredded in salads, in tacos, on top of ramen, with chips and dips...