Recipe: Beetroot pickle

FRANK CAMORRA
Last updated 15:13 08/03/2013
pickle
MARINA OLIPHANT

BEET BEAUTY: Fennel seeds give this pickle a rich depth of flavour.

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NEED TO KNOW

Main ingredient Beetroot
Type of dish Snacks
Course Side dish
Cooking time 30 min - 1 hour
Serves/makes 2 x 500ml jars
Special options Vegan

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

½ tsp fennel seeds
6 large beetroots
350ml malt vinegar
75g brown sugar
3 cloves
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.

 

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