Pickled
Beetroot No. 1
| 6 med beetroot ( 1 kg ) |
2 cups sugar |
| 1 litre ( 4cups ) white vinegar |
1 cup water |
| 3 small dried red chillies |
1 star anise |
| 6 black pepper corns |
|
Wash beetroot and cut off the leafy tops without breaking the skin. Add the
beetroot to a large saucepan of boiling water and simmer, covered, for about 1
hour or until skins are removed easily. Cool beetroot, cut in half or quarters,
and pack into a sterilized jar.
Combine sugar, vinegar, water, chillies. star anise and pepper corns in a
saucepan. Stir over a medium heat, without boiling, until all the sugar is
dissolved. Cool, and strain over the beetroot to cover completely and seal.
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