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Pickled Beetroots & Mixed Peppers in Oil

Here are tasty condiments for your barbeque creations. My beetroot pickle and mixed peppers in oil are full of flavour and is a great addition to your menu.

Beetroot Pickle- Fills 2 small non metallic (vinegar proof lid) preserve jars, 1 months mature period, refrigerate after opening (keeps for 9 months)

1.35kg raw beetroots, 1tsp caster sugar, 450g shallots finely chopped, 600ml cider or white wine vinegar, 1tsp mustard seeds, 1tsp allspice berries, 1/2tsp coriander seeds, 2 whole cloves, 1'' piece of fresh ginger root, 1 bay leaf, 1/2 cinnamon stick, 1/2tsp flavour enhancer, 150g granulated sugar, 2 bird eye chillies (optional).

Place beetroots (skin on) in a saucepan and pour over enough water to cover them. Add sugar bring to the boil and simmer until beetroots are just cooked (try to not over cook). Drain and leave to cool. Once cooled, remove skin and cut into medium dices. In another saucepan under low heat add cider vinegar, shallots, mustard seeds, allspice berries, coriander seeds, cloves, ginger, bay leaf, cinnamon, flavour enhancer, chillies (optional) and cook for 10 minutes. Give mixture a stir then add granulated sugar and cook gently until sugar has dissolved. Bring to the boil and cook at a rolling boil for 5 minutes then remove from heat. Strain mixture to remove spices and set aside. In sterilized jars add beetroots then ladle in mixture to completely cover. Seal, label and store in a cool dark place for 1 month.

Mixed peppers (bell) in oil- Fills 2 medium preserve jars, keeps for 3 weeks (must refrigerate). Once open top up with oil so peppers are always covered.

3 red peppers, 3 orange peppers, 3 yellow peppers, 2tsp flavour enhancer, 1/4tsp salt, 1/4tsp freshly ground black pepper, 3tbsp extra virgin olive oil ( plus a bit more for topping up), 2tbsp cider vinegar.

Preheat oven to 200°C. Put peppers in a roasting tin and cook for 25-30 minutes until they begin to char slightly. Remove from oven and place in a plastic (ziplock) bag and leave to cool to help remove skin. Once cooled, remove from bag, pull away stalks, skin, deseed and cut into chunky strips. Place in a bowl and season with flavour enhancer, salt and pepper. In a separate bowl mix olive oil and vinegar then pour over peppers and gently stir. Spoon peppers in sterilized jars and add remaining juices. Top up with olive oil to cover completely. Seal and store in fridge until you are ready to use.


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