Herby beetroot pickle

April 12, 2013 (Last Updated: January 11, 2019)
Print Recipe

Herby beetroot pickle

Serves: 6
Cooking Time: 40 mins

Ingredients

  • 6 large beetroots, washed
  • 30ml (2 tbsp) olive oil
  • 1 red onion, finely chopped
  • salt and freshly ground black pepper, to taste
  • 2 bay leaves
  • 100g treacle sugar
  • 60ml (¼ cup) apple cider vinegar
  • 10ml (2 tsp) fresh thyme, chopped
  • 5ml (1 tsp) fresh rosemary, chopped
  • 250ml (1 cup) water

Instructions

1

Top and tail the beetroot and cut into chunks. Heat the olive oil in a large saucepan.

2

Add the onion to the saucepan and fry until softened, about 3 – 4 minutes. Add the beetroot and season.

3

Add the bay leaves, treacle sugar, apple cider vinegar, thyme, rosemary and water.

4

Bring to a boil then reduce the heat to low and simmer until the beetroot has cooked and most of the liquid hasevaporated, about 20 – 25 minutes.

5

Serve with a selection of roast meats or stews.

  1. COOK’S TIP
    Fill sterilised glass jars with any remaining pickle and store in the fridge for up to one week.

 

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April 12, 2013 (Last Updated: January 11, 2019) By
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