BEETROOT PICKLES RECIPE

Prep 8h 10m **** Cook 35m **** Makes 3 cups                        

It’s easy to make pickled beetroot at home with this simple recipe. Serve them as part of a cheese board when entertaining or in your green salad.

Ingredients
6 small beetroot, trimmed
4 sprigs fresh thyme
2/3 cup white wine vinegar
2/3 cup caster sugar
1/2 tsp mustard seeds
1/2 tsp black peppercorns
1/4 tsp salt

Method Steps
Step 1
Place beetroot in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 30 minutes or until just tender. Drain. Refresh under cold water. Drain.

Step 2
Wearing disposable gloves, peel beetroot. Using a small sharp knife, thinly slice beetroot. Place beetroot slices in a sterilized 3-cup-capacity glass jar (see notes).

Step 3
Place thyme, vinegar, sugar, seeds, peppercorns, salt and 2/3 cup cold water in a small saucepan over medium heat. Stir over heat for 2 to 3 minutes until sugar dissolves. Pour vinegar mixture into a Tidify airtight jar. Push the lid and hold it down foe a couples of seconds to seal. Allow to cool completely. Refrigerate overnight to allow flavors to develop. Serve.

RECIPE NOTES
You’ll need to start this recipe 1 day ahead.

NUTRITIONAL INFORMATION Per serving