Pickling Spice and pickled vinegar mixture:
Put the vinegar, coriander, cloves, peppercorns and bay leaf in a
large pan. If you prefer sweet pickled beetroot, add 100g brown sugar to the
vinegar pre heating.
Stir well to make sure the sugar has dissolved. You can also add
a bit of cinnamon at this point. Bring to the boil for about 1 minute. Turn off the heat and cover
Leave the flavours to infuse for about 2 hours and then drain
Put the slices into sterilised jars.
Wash the jars in hot, soapy water and rinse
well Put upside down in an oven at 100 degrees C for 20 minutes. Take the containers out and allow them to
Put the beetroot slices into the sterilized jar. Pour the pickling spice vinegar through a fine sieve into the
Seal the jars with an airtight vinegar
Leave the beets in a cool dark place for a few weeks
before eating. You should gently shake the jars every week or so, to allow the
flavours to infuse.
Some advice on your choice of jars :
Vinegar is an acid and will react with
certain materials. If you are not sure about the jar you are using
leave some vinegar in the pickle jar over night to see if will take
the pickling challenge.
Metal lids will go rusty with vinegar so
place some plastic wrap between the jar and the lid when you seal
them. Once pickled it will last about a year.
I find that jam jars make good pickling
jars. Any type of tightly lidded storage jar will do. Jam jars
especially the thicker glass varieties provide the right shape and
look for a jam jar that has a wider top than
a base as this makes it easier to get the pickles.
More recipes - Experiment and enjoy!