Pickled Beetroot
Photo by Krys Lojek
Ingredients
3 large beetroots
Apple cider vinegar
Filtered water
1 Tablespoon Rapadura Sugar
Method
Place raw, whole, unpeeled beetroot in a saucepan, cover with filtered water and simmer untill knife penetrates beetroot cleanly. Rinse under cold water and peel beetroot. Slice thinly.
Sterilise a glass jar and lid with boiling water, or use straight out of the dishwasher.
Place sliced beetroot in jar until full. Pour apple cider vinegar into jar until beetroot are 3/4 covered. Fill remaining with filtered water until beetroot are fully covered with water. Add 1 tablespoon of rapadura sugar, and gently shake bottle with lid on.
Store in pantry, once opened keep refrigerated.
3 large beetroots
Apple cider vinegar
Filtered water
1 Tablespoon Rapadura Sugar
Method
Place raw, whole, unpeeled beetroot in a saucepan, cover with filtered water and simmer untill knife penetrates beetroot cleanly. Rinse under cold water and peel beetroot. Slice thinly.
Sterilise a glass jar and lid with boiling water, or use straight out of the dishwasher.
Place sliced beetroot in jar until full. Pour apple cider vinegar into jar until beetroot are 3/4 covered. Fill remaining with filtered water until beetroot are fully covered with water. Add 1 tablespoon of rapadura sugar, and gently shake bottle with lid on.
Store in pantry, once opened keep refrigerated.