Pickled Beetroot With Caraway
The caraway makes all the difference in this pickled beetroot recipe
Ingredients
- 1 large beetroot peeled and thickly sliced *
- 5 mls caraway seeds
- 15 mls flaked salt
- 70 mls balsamic vinegar
- 175 mls water
Method
- Place the beetroot into a glass bowl
- Finely grind the caraway seeds and salt using a spice grinder
- Sprinkle over the beetroot and toss to combine
- Cover and leave overnight **
- Place the beetroot into a sterilized glass jar
- Pour the liquid from the beetroot, the vinegar and water into a saucepan
- Heat over a low temperature until tepid
- Pour over the beetroot and seal the jar
- Place the jar into a sous-vide cooker and bring the temperature up to 60° Celsius ***
- Once the temperature has been reached, set a timer for 30 minutes
- Remove from the cooker and place onto a rack to cool completely before opening or storing
- Refrigerate once opened
Notes
* wear gloves if you do not want to stain your hands
** the longer your beetroot spends in the salt, the softer it will become
*** you can use a pot on the stove with a thermometer but I find this easier to maintain the temperature
** the longer your beetroot spends in the salt, the softer it will become
*** you can use a pot on the stove with a thermometer but I find this easier to maintain the temperature