Best Idea to Serving Appetizing Traditional Pickled Beetroot
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To cook an extraordinary Traditional Pickled Beetroot, here are the components needed:
- Take 1 kg of beetroot.
- Take 650 ml of malt vinegar.
- Use 1 tsp of brown sugar.
- Prepare 1 tsp of salt.
- Use 1 tsp of black peppercorns.
- Get 8 of cloves.
- Take 2 of bay leaves.
- You need 1/2 tsp of coriander seeds.
- Get 1 tbsp of vegetable oil.
After preparing the ingridients, now you are good to prepare your tasty Traditional Pickled Beetroot by following the guidances below:
- Gather your ingredients together and then first, wash the beetroot in cold water.
- Cut off the beetroot stems and discard, then sprinkle the bulbs with the vegetable oil and wrap in foil. Cook for 60 mins at 180C.
- Lightly toast the peppercorns, coriander and cloves in a large saucepan on a low heat. You should get some fantastic aromas quickly!.
- Next add all the malt vinegar, bay leaves and brown sugar to the saucepan and simmer on a low heat for 20 mins.
- Once cooked, let the beetroot cool then carefully peel the skin off and chop them into rough bite sized pieces.
- Put the salt into the bottom of a sterilised picking jar, then add the beetroot and pour the cooled vinegar over the top. Make sure to completely cover the beetroot with the vinegar.
- Voila! You’re done. Store the jar in a cool place for at least a week or two, then enjoy!.
Recipe : Traditional Pickled Beetroot
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step by step to make Traditional Pickled Beetroot
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