Pickled Balsamic Beetroot

Name: Pickled Balsamic Beetroot
Prep time: 20 min
Cook time: 20 min
Yield: Serves 1
Ingredients: 600g beetroot peeled and sliced very thin or julienned; 5tsp caraway seeds; 220ml Aspall Balsamic Vinegar; 4tbsp brown sugar; 400ml Aspall Red Wine Vinegar; 6tbsp brown sugar; 1 cup water; 2tsp sea salt flakes; 3-4 dried chilli

00h 20

This recipe combines the flavours of beetroot and balsamic vinegar, for a tangy but flavourful pickle.

Recipe by: @karenhb_photography

Ingredients and Method

Ingredients

600g beetroot peeled and sliced very thin or julienned
5tsp caraway seeds
220ml Aspall Balsamic Vinegar
4tbsp brown sugar
400ml Aspall Red Wine Vinegar
6tbsp brown sugar
1 cup water
2tsp sea salt flakes
3-4 dried chilli

Method

Peel and thinly slice or julienne the beetroot and pack into sterilised jars with the caraway seeds. Put the lids on until the vinegar solution is ready.
Place the balsamic vinegar and brown sugar into a pan and bring to the boil, simmer for about 5 minutes until reduced to about ½ a cup. Set aside.
Pour the red wine vinegar and the rest of the sugar in the pan and heat up with the salt, chilli, water, and the balsamic mix. Bring to the boil.
Leave for a minimum of 5 days to a week until the pickle is ready.
Will last about 2 months.