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Chilli pickled sweet & sour beets
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Total Time:
1 hour 10 minutes
1 hour 10 minutes
Ingredients:
- 1.5 kg beetroots different colours and sizes
- 100 ml balsamic vinegar
- 400 ml white wine vinegar
- 200 g golden caster sugar
- 3 fresh red chillies
- 1/2 lemon
- 1 tablespoon coriander seeds
Instructions:
- - Boil beets in salted water for 30 minutes until cooked, then drain and cool. Peel off skins when ready. Halve or quarter large beets, leave small ones whole. - In another pan, combine vinegars, sugar, halved chillies, lemon juice, coriander seeds, and sea salt. Bring to a boil until sugar dissolves. - Pack beets tightly into jars, pour pickling liquid over them. Add a chilli to each jar, seal, and let infuse for a few days.
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