Let's get pickled
Episode two: Easy pickled beetroot recipe
Let’s get pickled. With winter behind us, you might be tempted to toss your old wrinkly root veggies and that cabbage that’s lurking at the back of your fridge. Don’t. Please.
We’ve pulled together some tips and tricks on pickling and preserving from Crystalbrook Byron's Executive Chef, Jordan Staniford. We’ll help you take your veggies from wrinkly to righteous (and prevent food waste). What a win.
In this episode we’ll be pickling beetroot. Everyone loves classic pickled beetroot, whether it’s on a juicy burger or nestled in a salad with some crumbled feta. This pickled beetroot recipe makes enough for one jar, but we reckon you’re going to want to make a few. Thank us later.
What you’ll need:
- One sterilised glass jar (with a rubber seal)
- Several cooked and peeled beetroots
- One to two Birdseye chillies
- Pickling liquid:
- One part (or cup) water
- One part (or cup) vinegar
- One part (or cup) sugar
- Salt to taste