Pickled Beetroot

Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free
Vegan Friendly

Homemade pickled beetroot. So much better than store bought, and doesn’t contain added sugars, preservatives or flavours.

INGREDIENTS

• 1kg of whole beetroot
• 300ml apple cider vinegar
• 300ml filtered water
• 1 teaspoon himalyan salt (optional)
  
  
  
  
  
  

METHOD

1. Cut ends of beetroot off, leaving skin on.
2. In a large saucepan bring beetroot to a boil and then simmer until beetroot is soft (mine were larger beetroot and took about an hour)
3. Drain beetroot and remove the skin, I used cloves to stop hands from colouring.
4. Cut beetroot into wedges, slices or chunks and place into jars and allow to cool.
5. Mix vinegar, water and salt together and distribute between the jars and the beetroot is covered.
6. Cover and place in the fridge until needed.
   
   
   
   
   

NOTES:
* This will last a couple of weeks in the fridge.