300ml water
300ml fresh beetroot juice
200ml elderberry vinegar
40g brown sugar
8g salt
4 strips orange peel (pith removed)
8g thyme sprigs
20 black peppercorns
3 bay leaves
2 medium–large raw beetroot, cut into wedges
Place the water, beetroot juice, elderberry vinegar, sugar, salt, orange peel, thyme, peppercorns and bay leaves into a pan.
Bring to a gentle simmer and check the seasoning.
Add the beetroot wedges, return to a simmer and cook for approximately 10 minutes, until just tender.
Remove from the heat and allow the beetroot to cool completely in the pickling liquor.
Leave to pickle for a minimum of 24 hours, or up to one week, before use.
When ready to serve, remove the beetroot from the liquor and drain well.
300ml water
300ml fresh beetroot juice
200ml elderberry vinegar
40g brown sugar
8g salt
4 strips orange peel (pith removed)
8g thyme sprigs
20 black peppercorns
3 bay leaves
2 medium–large raw beetroot, cut into wedges
Place the water, beetroot juice, elderberry vinegar, sugar, salt, orange peel, thyme, peppercorns and bay leaves into a pan.
Bring to a gentle simmer and check the seasoning.
Add the beetroot wedges, return to a simmer and cook for approximately 10 minutes, until just tender.
Remove from the heat and allow the beetroot to cool completely in the pickling liquor.
Leave to pickle for a minimum of 24 hours, or up to one week, before use.
When ready to serve, remove the beetroot from the liquor and drain well.
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