Mustard seeds, cinnamon and peppercorns give this pickle a nice hit of flavour.

Close up various jars of fermenting kimchi, pickled beets and beet stems and preserved lemons.
Serves:  Approximately 6 x 250 ml jars
Fresh from the garden:  Bay leaf, beetroot
Season:  All

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Equipment

What to do

  • 1. Fill the large pot with water and put it on to boil.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Cook the beetroots in the boiling water until they are tender (about 20 minutes).

  • 4. Put all the other ingredients into the medium saucepan and boil for 5 minutes.

  • 5. Remove the cooked beetroots from the pot and allow them to cool.

  • 6. Peel the skin and cut the beetroot into slices or quarters (use rubber gloves if you like).

  • 7. Place your beetroot into hot sterilised jars using tongs.

  • 8. Using the heatproof jug, pour the vinegar mixture over to cover the beetroot.

  • 9. Seal the jars, label and store them in a cool place.

  • * Adult supervision required. To sterilise jars and lids, wash them in hot soapy water, then rinse them in hot water. Place in a stockpot of boiling water for at least 10 minutes. Drain jars upside down on a clean tea towel and dry them thoroughly in a 150°C oven. Remove the jars from the oven and fill while still hot.

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