Sweet, tangy and deep ruby red. Nothing like the tinned version, and it makes everything from a sandwich to a salad better.
Makes: 1 jar
Time: 1 hour, plus a few days in the fridge
Ingredients
3 to 4 medium beetroot
The 3-2-1 brine
¾ cup apple cider vinegar (3 parts)
½ cup beetroot cooking water (2 parts)
¼ cup sugar (1 part)
2 tsp dry mustard
¼ tsp salt
Method
Wash the beetroot and boil until tender. Cook them to however soft you like them.
Drain, saving ½ cup of the cooking water.
Let them cool, then trim, peel and slice.
Bring the vinegar and beetroot water to the boil. Add the sugar, mustard and salt, stir, and bring back to the boil. Take off the heat.
Pack the beetroot loosely into a sterilised jar and pour over the hot brine. Put the lid on.
Refrigerate for a few days before eating, so the flavours can soak through.
It keeps well in the fridge once opened.
My tip
Don’t pack the jar too tightly. The brine needs to reach every slice, and saving the beetroot cooking water gives the brine that beautiful deep colour.
How I use it
Pickled beetroot is a must on a proper Aussie burger, and it’s beautiful in a salad with goat’s cheese. More ways to use your homemade staples are coming in my Kitchen Staples book.
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