Pickled beetroot
MAKES 5 CUPS PREP AND COOK TIME 4 HOURS 20 MINUTES
750g trimmed beetroot, peeled, cut into wedges
2 cloves garlic, crushed
2 sprigs fresh thyme, plus extra thyme leaves, to serve
2 sprigs fresh rosemary
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 cup (220g) caster sugar
1¼ cups (310ml) white wine vinegar 1¼ cups (310ml) water
1 Place beetroot, garlic, thyme, rosemary, mustard seeds and fennel seeds in a 4.5-litre (18-cup) slow cooker. Cook, covered, on High, for 4 hours.
2 Just before the beetroot is ready, place the sugar, vinegar and the water in a small saucepan over medium heat; cook, stirring, for 2 minutes or until the sugar dissolves.
3 Discard the thyme and rosemary. Spoon the beetroot into hot sterilised jars (see above, right). Pour enough hot vinegar mixture into jars to cover beetroot; seal immediately. Label and date jars when cold. Serve sprinkled with extra thyme. Serve with hot or cold roast beef, in salads and sliced on sandwiches. Not suitable to freeze or microwave.