Sliced or strips of beetroot soaked in flavored vinegar brine.
21.25 OZ / 600 G beetroot
84.5 OZ / 2.5 L water
1 TSP salt
4.5 OZ / 125 G cider vinegar
8.5 OZ / 250 ML water
1 EA star anise
3 EA allspice berry
2 OZ / 50 G brown sugar
1 PINCH salt
Wash the beetroot with the skin on. Insert the simmering basket and weigh the beetroot. Pour in the water and salt then mix for 60 minutes / 212°F|100°C / speed 1 / reverse.
Remove beetroot from mixing bowl, allow to cook then peel. Slice into rings and add too sterilized jars. Clean the mixing bowl.
Add the water, vinegar, all spice, star anise, sugar and salt to the mixing bowl then mix for 10 minutes / 212°F|100°C / speed 2 / reverse.
While hot carefully pour the pickle into the beetroot jars and securely tighten the jar lid. Allow 3 days before trying.
Enjoy your dish! Will last up over 6 months if jar are sterilized properly.
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