A nice twist on just plain pickled beetroot.
Still time to make some for Christmas if you can get some nice smallish beets. I much prefer fresh cooked beetroot but as we grow lots they will go off so pickling is the next best thing, cold from the fridge Mmmm.This recipe is a little different & quite Christmassy.
Quantities of beetroot are rough , enough to fill your jars. I made 3 with the vinegar adjust accordingly but don't over do the spices.
Leave the flavours to develop for min 2 weeks but a couple of months or more will be better :-) Store in a cool dark place if in doubt put in your fridge.
1 kg Beetroots cooked & peeled.
1 ltr vinegar, dark
6 tbls Sugar
1 tsp Allspice
6 peppercorns
Cloves
1 tsp cinnamon
2 or 3 Bay leaves
Cook the beetroot till they are tender this depends on the size of the beetroots. Best way is to keep the root & leaves attached while you cook them. Cool, & then rub between your thumb & fingers to remove the skin. Then cut off root & leaf stems. Can jar whole or in slices.
Meanwhile, Stir sugar into the vinegar, add the spices & heat gently. Leave to infuse for a couple of hours (or more).
Slice or place the beetroots into clean & sterilised jars fill with the spiced vinegar, making sure you share out the peppercorns & cloves & stirring to get the spices shared too. Store for a minimum of 2 weeks, the longer the better.
