Summer Pickled Beetroot
INGREDIENTS:
6 small beetroot, trimmed
4 sprigs fresh thyme
160ml white wine vinegar
140g caster sugar
1/2 tsp mustard seeds
1/2 tsp black peppercorn
1/2 tsp sea salt
METHOD:
1. Place the beetroot in a saucepan and cover with cold water. Bring to the boil over a medium heat and cook for about 30 minutes or until just tender. Drain and refresh under cold water.
2. Peel the beetroot using a small sharp knife, and cut into small wedges. Place the beetroot in sterilised glass jars.
3. Place the thyme, vinegar, caster sugar, mustard seeds, peppercorns, sea salt and 150ml cold water in a small saucepan over a medium heat. Stir over heat for 2 to 3 minutes until the sugar has dissolved. Pour the vinegar mixture into a jar over the beets. Allow to cool completely, and seal. Refrigerate overnight to allow flavours to develop.
