KILNER_A5 PICKLING MINI GUIDE 2024

Recipe: Pickled Balsamic Beetroot

INGREDIENTS

METHOD

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

1. 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. 2. 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. 3. 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. 4. Leave for a minimum of 5 days to a week until the pickle is ready. 5. Will last about 2 months.

Makes 3 x 0.35L Kilner ® Wide Mouth Preserve Jars

Prep: 20 mins Cook: 20 mins Marinate: 5 days

Difficulty level: Easy

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