Melbourne's #1 Food Market
Pickled Beetroot
Recipe by Chef Ben McMenamin (Social Food Project)
Ingredients
- 1kg Beetroot, chopped
- 3 cups apple cider vinegar
- 2 cups water
- 1 cup white sugar
- 4 star anise
- 1 tsp mustard seeds
Method
- Heat vinegar, water, sugar, and spices until boiling.
- Sanitise jar and pack full with beetroots.
- Pour hot pickling liquid into the jar, filling right to the top.
- Seal with a lid immediately.
- Store in dark cool pantry for up to 24 months.
Find out more about The Social Food Project here.
