Tangy and fragrant Beetroot Pickle

Beetroot Pickle

Ingredients:

• 700g grated beetroot (use the larger side of the grater)
• 300g thinly sliced onion (any type, though brown onions are typically the most economical)
• ½ small stick of cinnamon
• 1 tablespoon each of coriander seeds, onion seeds, and 1 cardamom pod (toast in a pan and lightly crush)
• 400ml vinegar (I used 350ml malt vinegar and 50ml balsamic vinegar, but if you only have malt vinegar, that works too)
• 1.5 cups of sugar
• 1 teaspoon of allspice
• 2 teaspoons of cornflour
• Sterilized jars

Method:

1. Prepare the Ingredients:

   • Grate the beetroot using the side of the grater with larger holes.
   • Thinly slice the onions. You can use any type of onion, but brown onions are often the cheapest option.
   • In a pan, toast the coriander seeds, onion seeds, and cardamom pod until they become fragrant. Lightly crush them afterward.

2. Cook the Pickle:

   • In a large pan, combine the grated beetroot, sliced onions, toasted spices, cinnamon, vinegar, sugar, and allspice. Stir everything together to mix well.
   • Place the pan on low heat and allow the ingredients to simmer gently. As the vegetables release their juices, increase the heat slightly.
   • Cook the mixture for 30-40 minutes, stirring occasionally to prevent sticking.

3. Thicken the Pickle:

   • Once the mixture has softened and is releasing more liquid, take a small amount of the juice and mix it with the cornflour in a separate bowl to create a slurry.
   • Pour the cornflour slurry back into the pan and stir continuously. Cook until the mixture becomes glossy and shiny, ensuring the cornflour is fully cooked out.

4. Cool and Jar the Pickle:

   • Allow the beetroot pickle to cool slightly for 10-15 minutes and remove the cinnamon stick. 
   • Taste the mixture and season with salt to taste.
   • While still warm, spoon the pickle into sterilized jars. The heat from the mixture will help seal the jars as they cool.
   • Once the jars are completely cool, store them in the fridge.

Enjoy this vibrant and tangy beetroot pickle as a side or topping with your favorite dishes!

Del x