The humble beetroot is one of our favourite vegetable here at Margan. We love it’s versatility, robust flavour and ability to be intergrated into both sweet and savoury applications.
One of the many preparations of beetroot that we favour is a simple pickle. Once made, it can live in your pantry or fridge for years.
Whip it out for a crunchy addition to any late-night toastie, as a side salad with some rocket, walnut and blue cheese or even use it to provide some acidic respite with fried or baked fish instead of lemon. As the old saying goes “you can beat an egg…”
1 cup white wine vinegar
1 cup sugar (white/brown 50/50)
1 cup water
1 teaspoon salt
1 teaspoon cracked black pepper
1/2 teaspoon fennel seed
1/2 teaspoon coriander seed
1 star anise
1/2 cinnamon quill
1 strip orange peel
In a large pot, combine all the ingredients except the beetroot and bring to the boil. Allow to cool for one hour to infuse.
Peel the beetroots with a vegetable peeler and slice as thinly as possible (we use a japanese mandolin but the slicing side of a box grater will suffice). Put the slices into a tupperware container that is large enough to add the liquid as well.
Bring the pickling liquid back to the boil and pour through a strainer over the top of the sliced beets then cover with a lid immediately and allow to steep then cool to room temp.
Once cool enough, sterilise a glass jar by washing it thoroughly with hot soapy water then rinsing well and filling with boiling water for 5 mins.
Once the jar is sterile, put on a pair of gloves and squeeze all the juice out of the beetroot then cram it into the jar, pressing down to avoid any air bubbles.
Bring the remaining liquid as well as the squeezed juice back to the boil again and pour into the jar to cover the beetroot slices.
Leave 1cm between the beets and the lid. Seal the jar immediately while piping hot and allow to cool to room temp. This will last for at least a year if you keep it in a dark pantry.
Refrigerate after opening and enjoy!