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Traditional African Foods Traditional Pickled Beetroot

West African Foods Traditional Pickled Beetroot

African Cuisine: Traditional Pickled Beetroot

Traditional Pickled Beetroot Ingredients

1 beetroot.
2 malt vinegar.
3 brown sugar.
4 salt.
5 black peppercorns.
6 cloves.
7 bay leaves.
8 coriander seeds.
9 vegetable oil.

Cooking Step by Step

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!.
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