Ingredients
- 1.5 kg red beetroot (Oamaru Organics)
- 1 cup raw sugar
- 1 tsp ground star anise
- 1 tsp cinnamon
- 1 Tbsp yellow mustard seeds
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 tsp fresh black pepper
- 500ml red wine vinegar
- To serve: Bacon hock (Havoc Farm Pork)
Quick Beetroot Pickle
![pickle cu](/assets/Uploads/pickle-cu__ScaleWidthWzgwMF0.jpg)
Method
- First, start by cooking the beetroot
- It needs to be just soft
- Boil in a large pot and then take it out and let it cool
- Wash out the pot and add the remaining ingredients and bring to the boil, turning to a simmer
- Wearing gloves, grate the cooked beetroot into the pot
- Cook for another 15 minutes, and put into sterilized jars, then lid and label
- It can be eaten right away but can be stored in a dry dark cupboard for 3-4 weeks -the flavour will mellow out
- I served the pickle on crackers with fried bacon hock meat
Comments
Recipe by: Amy Dougherty