Pickled beetroot

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

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.