Pickled Beetroot

Recipe at right

My go-to meal when there’s “nothing in the fridge” is a chunk of cheese, gherkins, a soft-boiled egg, toast and this fantastic sweet and tangy pickled beetroot. It's lovely on a cheeseboard and in salads or sandwiches.

3 medium beetroot, trimmed

375ml white wine vinegar

190ml water

¾ cup caster sugar

¼ teaspoon table salt

8 peppercorns

2 bay leaves

2 cloves

½ cinnamon quill

½ teaspoon yellow or black mustard seeds

Place the beetroot in a large pot and cover with water. Bring to the boil and cook for 1½ hours, or until tender. Regularly top with boiling water from the kettle. Drain and set aside.

Once the beetroot are cool enough to handle, rub off the skins and slice into 5mm-thick disks.

Place the vinegar, water and caster sugar into a small saucepan. Bring to a simmer and cook until sugar has dissolved.

Place the beetroot slices into a 1-litre jar and pour over the liquid. Add the remaining ingredients and seal with the lid. Refrigerate for 24 hours before eating. Makes a 1-litre jar