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Pickled Beetroot

Makes a 750ml (25fl oz) jar
Course: Side Dish
Keyword: beetroot
Author: Kylee Newton

Ingredients

  • 450-500 g (1lb–1lb 2oz) beetroot (beets), peeled, thinly sliced/ diced (blanched in boiling water) or grated
  • 450 ml (scant 2 cups) white wine vinegar
  • 100 ml (1/3 cup) filtered water
  • 50 g (1/4 cup) white sugar
  • 1 tsp sea salt
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 8 cloves, gently toasted
  • 3 green cardamom pods, gently smashed
  • 2-3 pared strips of lemon zest