Pickled Beetroot No. 2
This is my personal favorite,
and once you have tasted it you will never eat any other !
| 6 med beetroot ( 1 kg ) |
3 med onions, sliced thinly |
| 2 cups sugar |
1 litre ( 4 cups ) white vinegar |
| 1 cup water |
3 small red, dried chillies |
| 1 star anise |
6 black peppercorns |
Wash the
beetroot and cut off the leafy tops without breaking the skin. Add the beetroot
to a large saucepan of boiling water and simmer, covered, for about 1 hour or
until the skins are removed easily. Cool the beetroot. When cool, slice thinly
from the top to the bottom, and alternate layers of beetroot and onion in
sterilized jars until full.
Combine
the sugar, vinegar, water, chillies, star anise and peppercorns in a saucepan
and stir over a medium heat, without boiling until the sugar is dissolved. ( For
an added bit of zest, add a couple of pieces of rock salt ). Cool, and strain
over the beetroot to cover completely and seal. This is best left for a couple
of weeks before eating for the full flavor to emerge !
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