Simple. Easy. Delicious.

1kg beetroot, trimmed and washed

Brine:

1 cup water

2 cups white vinegar

1/2 cup of sugar

1 tsp salt

1/2 tsp celery salt

pinch of pepper corn and mustard seeds

 

Boil the beets for a half hour or so  until they’re tender when stabbed with a fork. Tip the pot into the sink and let them cool down. Clean your jars and make the brine in a pot on the stove. Boil the brine gently for 2 minutes just in case it isn’t sterile enough already with all that vinegar and sugar and salt! Slip the skins off the beets and give each one a rinse as you do so, just to make sure they’re nice and clean. Slice them up. I use the mandolin and slice them directly into my vacola jars. They stack up nicely that way. Otherwise you can just leave them whole. Pour in the hot brine and make sure there aren’t any air pockets. Poke with a chopstick if there is. Cap and process in boiling water for 10-15 minutes. You don’t want to over cook the beets by boiling them again for too long, but you do want to make sure its all nice and sterile. I’ve had some ferment before and no-one likes beet-wine.

Leave to mature for a week or so. Then smash it into your next lamb burger! Num num!