Sweet & Sour Pickled Beetroot
This is a family recipe that came from Tipperary, Ireland when our relatives came to New Zealand in 1864. The recipe gives the beetroot a bit of a sweet / sour taste and really brings out the flavour of the beetroot.
When I first ate tinned beetroot I couldn’t believe how bland it was, and truly couldn’t understand how anyone could like beetroot. This is the ONLY way I will eat beetroot and as you can see from above – has been in our family for many generations.
- 6 x beetroot
- 1 cup of white sugar
- 1 cup of malt vinegar
- 1 teaspoon salt
- Jars with sealable tops (or preserving jars)
- Cut the stalks off each beetroot (don’t cut into the beetroot), and put in a pot full of cold water.
- Bring to the boil, and continue to boil until tender (when a knife can easily poke through). Don’t overcook it though – you need to be able to slice it easily.
- Take it off the heat and let it cool in it’s own juice for about an hour (or until cool)
- In another pot, get a cup of sugar, a cup of malt vinegar and 1 teaspoon of salt. Stir until dissolved while it’s heating, and bring to the boil. Simmer for five minutes.
- In the meantime, drain off the cooked beetroot
- Peel off the skin by hand. If it’s still warm, run under cold water and peel at the same time.
- Slice the beetroot up thinly (or thickly), or cut into cubes – you can do whatever you want really depending on what you like.
- Fill up some jars with the sliced/cut beetroot.
- Tip the vinegar/sugar mixture into each jar and fill to the top.
- Seal with a lid and let it cool completely before storing in the pantry or refrigerating
- I find you need to give the beetroot a week for the flavour to really settle in.
- You can store the beetroot for a while because the vinegar will pickle it.