This pickled beetroot recipe is so simple!

šŸŽIngredients to make about 500ml of pickle:

500g of fresh beetroot, stems and leaves removed
1/2 cup (125ml) Bragg apple cider vinegar (ideally organic)
1/2 (125ml) cup water
1/2 tsp black peppercorns
1/2 tsp salt
1/2 tsp whole cloves
Optional ā€“ 80g of brown sugar

Bragg ACV 473
Bragg Organic Apple Cider Vinegar with the Mother 473ml

šŸŽPreparation

Wash & trim beetroot. Wrap each bulb in foil. roast on baking tray for up to 1hr at 200C – then let it fully cool

Combine all other ingredients in a saucepan and bring to the boil – then set aside to cool.

Once the beetroot has cooled- peel the skin (use gloves to avoid fingers staining)

Chop into small chunks and add to a sterilised glass jar.

pour the cooled mixture from the pan over the beetroot to cover and then store the jar in the fridge for a week before using.

Beetroot pickle jar

#BraggUK #BraggACV #ACVrecipe #ACV #BraggLiveFoods #Thisishowyoubragg #PickledBeetroot #Pickling

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