Pickled Beetroot Jar Recipe
olive tapenade, goat cheese, baguette
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Ingredients
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Pickled Beetroot
Method
Pickling Process
- 1
Prepare the Beetroot
Wash and trim the beetroot, leaving a small portion of the stem to prevent bleeding during cooking.
- 2
Cook the Beetroot
In a large pot, cover the beetroot with water and bring to a boil. Reduce the heat and simmer for about 30-40 minutes until tender. Drain and let cool.
- 3
Peel and Slice
Once cooled, peel the skin off the beetroot and slice them into rounds or cubes, as preferred.
- 4
Prepare the Pickling Liquid
In a saucepan, combine apple cider vinegar, water, sugar, salt, black peppercorns, garlic cloves, and bay leaves. Bring to a simmer and stir until the sugar and salt dissolve.
- 5
Pack the Jar
Place the sliced beetroot into a sterilized jar, packing them tightly. Pour the hot pickling liquid over the beetroot, ensuring they are fully submerged.
- 6
Seal and Cool
Seal the jar with a lid and let it cool at room temperature. Once cooled, refrigerate for at least 24 hours before using for best flavor.
