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Easy Delicious Traditional Pickled Beetroot Nigerian Dish


So Yummy Traditional Pickled Beetroot no doubt is one of my favorite nigerian dish. This is my secret recipe to make Traditional Pickled Beetroot. Pickled beets are a fantastic addition to lots of dishes (think pickled beets, goat cheese, and arugula, or a sandwich with Italian meats, cheese, and pickled beets). So how do you pickle beetroot? Cooking beets and submerging them in a vinegar and spice Scandi-style sausage hash with pickled beetroot.

Traditional Pickled Beetroot

Yummy Food Traditional Pickled Beetroot Nigerian Dish

Get inspired by our many mouth-watering recipes using vinegar. A DH version of cooking or preparing foods. Please don't forget to like comment share and subscribe. You can have Traditional Pickled Beetroot in 9 ingredients and just 7 steps. Here is cooking guidance how you can easily make it.

Ingredients

1 Take 1 kg of beetroot.
2 Take 650 ml of malt vinegar.
3 Prepare 1 tsp of brown sugar.
4 About 1 tsp of salt.
5 Prepare 1 tsp of black peppercorns.
6 Prepare 8 of cloves.
7 Approximately 2 of bay leaves.
8 Prepare 1/2 tsp of coriander seeds.
9 Approximately 1 tbsp of vegetable oil.

Pickled beetroot makes a delicious addition to any healthy salad or sandwich. Although beetroots have the highest sugar content of any vegetable, they are also incredibly low in calories, making them. Beetroot, informally shortened to beet, is a deep-red root vegetable often used in soups, stews, salads and pastas. It tastes sugary with a mild tartness, similar to a combination of sweet carrots and fresh.

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Cooking Instructions

Step 1 Gather your ingredients together and then first, wash the beetroot in cold water.
Step 2 Cut off the beetroot stems and discard, then sprinkle the bulbs with the vegetable oil and wrap in foil. Cook for 60 mins at 180C.
Step 3 Lightly toast the peppercorns, coriander and cloves in a large saucepan on a low heat. You should get some fantastic aromas quickly!.
Step 4 Next add all the malt vinegar, bay leaves and brown sugar to the saucepan and simmer on a low heat for 20 mins.
Step 5 Once cooked, let the beetroot cool then carefully peel the skin off and chop them into rough bite sized pieces.
Step 6 Put the salt into the bottom of a sterilised picking jar, then add the beetroot and pour the cooled vinegar over the top. Make sure to completely cover the beetroot with the vinegar.
Step 7 Voila! You’re done. Store the jar in a cool place for at least a week or two, then
enjoy!.

These pickled beetroots are far superior than any store-bought variety. Beetroots are cooked, then set in jars with pickling liquid. Enjoy with salads or as a side dish.. I adore beetroot, or beets as they are called in the USA. There is something so rich and satisfying about a root vegetable that has a real depth and flavour all its own yet marries.

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