This pickled beetroot recipe is so simple!
?Ingredients 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 – 80g of brown sugar
?Preparation
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.
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Apple cider vinegar helps to have a better digestive process, because in addition to accelerating digestion, it is good for decreasing gas and stomach spasms. It also works as an antacid. It is a good detoxifier of the liver and cleanses the urinary tract, thus avoiding both urinary and kidney infections It regulates the pH of the blood and cleans it completely, as it removes toxins and controls cholesterol. It also significantly improves circulation. It helps fight conditions such as arthritis, kidney and liver stones, bursitis and tendinitis. It serves to combat muscle ailments, inflammations, sprains and arthritis pain. Among the most popular uses given to apple cider vinegar is the treatment of obesity. It is very included in the diet of people who want to lose weight because it is excellent for removing fat in the body. It also acts successfully in the elimination of cellulite.