Fire and Ice Pickled Beetroot

I wish I had a pound for every jar of pickled beetroot (beets) that I put up when my family was growing up.   I'd be a very rich woman.  I used to put up tons of fruits and vegetables every year . . .  jams and jellies, pickles and relishes . . .  chutneys and fruit butters.   Dill pickles were always a favourite along with green tomato chow . . .  but I don't mind admitting my favourite of it all were the pickled beetroot.  I LOVE PICKLED BEETROOT!

 

Of course with there just being two of us in the house now, its just not practical these days to do all that preserving, but I do get a hankering from time to time for some home pickled beetroot.   Oh, I know I can buy it in the shops . . .  but it's just not the same.



I love, LOVE this recipe because you end up with just one jar of lovely pickled beets . . .  and you start off by roasting them.   Did you know  that roasting beetroot enhances this lovely vegetables natural sweetness?  It does . . .  I love roasted beetroot.



The brine for these is a simple one  . . .  red wine vinegar, sugar and water flavoured with salt, cinnamon, cloves, peppercorns, star anise and a goodly pinch of crushed red chillies . . .  depending on how much fire you want in your ice.   I prefer less, but if you like spicy things you can certainly add more.



Beautiful on their own with grilled meats and fish  . . .  or in sandwiches, or  (my personal favourite) in lovely salads with goats cheese and plenty of salad greens!  Mmmmm . . .  so good.   I just adore these.




Place the beetroot wedges, cloves, star anise and cinnamon stick into a clean lidded one pint jar with a lid.   Measure the vinegar, water, sugar, salt and chili flakes into a saucepan.  Bring to the boil.  Pour over the beetroots in the jar. Screw on the lid.   Allow to come to room temperature and then refrigerate for 3 to 5 days before using.   Delicious.