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Pickled Beetroot

Recipe by Chef Ben McMenamin (Social Food Project)

  • 1kg Beetroot, chopped
  • 3 cups apple cider vinegar
  • 2 cups water
  • 1 cup white sugar
  • 4 star anise
  • 1 tsp mustard seeds
  1. Heat vinegar, water, sugar, and spices until boiling.
  2. Sanitise jar and pack full with beetroots.
  3. Pour hot pickling liquid into the jar, filling right to the top.
  4. Seal with a lid immediately.
  5. Store in dark cool pantry for up to 24 months.

 

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