NEED TO KNOW
|Type of dish||Snacks|
|Cooking time||30 min - 1 hour|
|Serves/makes||2 x 500ml jars|
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.
|½ tsp fennel seeds|
|6 large beetroots|
|350ml malt vinegar|
|75g brown sugar|
|1 tsp minced ginger|
|3 garlic cloves, minced|
|1 bird's-eye chilli, finely chopped|
|10 black peppercorns|
|1 tsp sea salt|
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.
- Good Food
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