Pickled beetroot

Name: Pickled beetroot
Cook time: 1 h
Yield: 2 x 500ml jars
Cuisine: Middle Eastern
Ingredients: ½ tsp fennel seeds; 6 large beetroots; 350ml malt vinegar; 75g brown sugar; 3 cloves; 1 tsp minced ginger; 3 garlic cloves, minced; 1 bird's-eye chilli, finely chopped; 10 black peppercorns; 1 tsp sea salt

March 7, 2013

Goat's curd with soda bread and pickled beetroot - Frank Camorra.Marina Oliphant

Time:30 mins - 1 hourMakes:2 x 500ml jars

A great match with goat's cheese or Persian fetta, this pickle is also wonderful served with barbecued kangaroo or beef. It will keep for up to three weeks in the fridge.

Ingredients

½ tsp fennel seeds
6 large beetroots
350ml malt vinegar
75g brown sugar
3 cloves
1 tsp minced ginger
3 garlic cloves, minced
1 bird's-eye chilli, finely chopped
10 black peppercorns
1 tsp sea salt

Method

Dry-roast fennel seeds in a frying pan over a gentle heat until fragrant, then cool and grind to a powder.
Cook beetroots whole in a large saucepan of boiling water until soft. Refresh beetroots in cold water and peel, then coarsely grate into a large bowl.
Put remaining ingredients, including ground fennel, into a stainless steel saucepan and bring to the boil. Reduce to a simmer, then cook until liquid has reduced by a third.
Pour hot liquid over grated beetroot, stir well and pack into two sterile, 500-millilitre jars.