Pickled Beetroot Slices

When beetroot is abundant, I always have a jar of pickled beetroot in the fridge. I prefer to cook beetroot whole to retain the flavour before slicing. Although they do take some time to cook, using a pressure cooker if you have one will reduce the time considerably (directions included in the recipe).

The amount of sugar added to the pickling liquid will depend on the sweetness of the beetroot (this can vary through the year) and is best added to taste. This recipe can be easily scaled up if you have a lot of beetroot from the garden to process.

Makes 2 x 500ml preserving jars Prep time: 20 minutes

Cook time: 30-60 minutes

1kg beetroot, leaves removed water for cooking

1 teaspoon salt

1 cup (250ml) red wine vinegar 1-3 tablespoons sugar 1 teaspoon coriander seeds 1 teaspoon black peppercorns 2 bay leaves

Trim the beetroot and cut into similar-sized pieces about 8cm wide. Place the whole beetroot (pieces) into a large saucepan or pressure cooker. Add the salt and cover with enough water to just cover the beetroot. Bring to a simmer and cook for 40-50 minutes until the flesh yields when pierced with a small knife. If using a pressure cooker, cook for 20 minutes from when it reaches pressure. Aim for the beetroot to be a little undercooked as it will soften more as it pickles.

Sterilise the jars in a 120ºC oven for 10 minutes, or run through a dishwasher cycle. Cool enough to handle.

Make the pickling liquid. In a saucepan, combine the vinegar, ½ cup (125ml) of the beetroot cooking liquid, sugar to taste (check the sweetness of the cooked beetroot), spices and bay leaf. Bring to a simmer then remove from the heat.

Once the beetroot is cool enough to handle, remove the skin (if you are lucky it will slip off easily but this will depend on the age and variety of the beetroot). Slice the hot beetroot into 5mm thick slices. Pack evenly into the hot jars and pour over the hot pickling liquid. Use a butter knife to dislodge any air bubbles and secure the lids. Leave to cool on a wooden board.

Once jars are cool, check the lids have vacuum sealed (concaving into the jar). Store jars in a cool dark place for up to three months. Once opened, store in the fridge and use within three weeks.

NOTE If you plan to consume the beetroot within three weeks, there is no need to sterilise the jars first. Cool the cooked beetroot, slice and pack into jars. Pour over the cooled (or slightly warm) pickling liquid and store the jars in the fridge. Ideally, wait 48 hours before eating for the flavours to develop.