Pick­led beet­root

Australian Women’s Weekly NZ - - CONTENTS -

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 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. 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. 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. sal­ads and sliced on sand­wiches. Not suit­able to freeze or mi­crowave.

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