Recipe: Beetroot pickle

02:13, Mar 08 2013
pickle
BEET BEAUTY: Fennel seeds give this pickle a rich depth of flavour.

A great match with goat's cheese or Persian feta, this pickle is also wonderful served with barbecued beef. It will keep for up to three weeks in the fridge.

PICKLED BEETROOT

1. Dry-roast fennel seeds in a frying pan over a gentle heat until fragrant, then cool and grind to a powder.

2. Cook beetroots whole in a large saucepan of boiling water until soft. Refresh beetroots in cold water and peel, then coarsely grate into a large bowl.

3. Put remaining ingredients, including ground fennel, into a stainless steel saucepan and bring to the boil. Reduce to a simmer, then cook until liquid has reduced by a third.

4. Pour hot liquid over grated beetroot, stir well and pack into two sterile, 500-millilitre jars.

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4. Pour hot liquid over grated beetroot, stir well and pack into two sterile, 500-millilitre jars.

 

- Good Food