Beetroot quick pickles

    2 hours 30 min

    These quick pickles are ready after two days. If you like them hot, add more horseradish.

    1 person made this

    Serves: 4 

    • 500g beetroot
    • salt
    • 1 tablespoons caraway seeds
    • 1 thumbnail size piece fresh root ginger, peeled
    • 1 teaspoon grated horseradish, to taste
    • 4 tablespoons red wine vinegar
    • 50g caster sugar
    • 2 cloves

    Prep:10min  ›  Cook:1hr  ›  Extra time:1hr20min  ›  Ready in:2hr30min 

    1. Scrub beetroot, and place in a small saucepan with salt and caraway seeds. Cover with water and cook till they can be pierced with a knife, about 1 hour.
    2. In a bowl stir root ginger, horseradish, vinegar, sugar and cloves.
    3. Let beetroot cool slightly then peel. Cut into thick slices and place in a jar. Pour over the vinegar mixture and close with a lid. Refrigerate for 2 days before serving.

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