Beetroot is one of my favourite vegetables. Raw on salad, pickled, roasted or made into soup, it’s always delicious. Did you know beetroot is good source of vitamin C? which it great for boosting your immune system!
Pickled in this way, you can store beetroot for up to 18 months.
Ingredients:
Beetroots
White vinegar
Water
A few Bay leaves
½ – 1tsp Yellow Mustard seeds
1tbsp peppercorns
1tsp salt
Method:
- Clean and trim your beetroots.
- Boil for around 45minutes until tender.
- Peel the beetroots once they have cooled a little, slice and add to sterilised jars.
- To make your brining solution, use 2 parts vinegar and 1 part water. Make enough to cover the beetroots you have prepared. Add your herbs and spices and bring to a boil.
- Pour the solution over the beetroot in the jars and seal.
- They will be ready to eat in around 2 weeks.
Heathlands 