This makes 1 bottle of Crunchy Balsamic Beet Pickle. The caraway seeds add an almost minty freshness while the chilli adds a subtle chilli flavour (obviously) without the heat. The addition of the reduced balsamic syrup is the secret to the deep syrupy flavour that's perfect for beetroots.
300g/ 10.5 oz Beetrootpeeled and sliced very thin and halved OR julienned
2 1/2tspCaraway seeds
110mL/ 1/3 cup + 2 tbsp Balsamic vinegar
2tbspPacked brown sugar
200mL/ 6.7 fl oz Red wine vinegar
3tbspPacked brown sugar
1tspSea salt flakes
1empty bottle/jar21 fl oz / 620 ml
First prepare the beetroot. If you prefer having pickled beetroot slices, make sure the beetroot is thinly sliced. Or alternatively you can julienne the beetroot. Place all the beetroot in the washed and dried glass bottle and add the caraway seeds. Keep it covered until the vinegar solution is ready.
Prepare the balsamic syrup by placing the balsamic vinegar and 2 tbsp of brown sugar in a pan and bringing it to a boil. Reduce the heat and let it simmer and reduce till it's about 1/4 of a cup. Pour it into a small bowl and set it aside.
In the same saucepan add the water, salt and dried chilli (cut in half or smaller pieces). Bring the water to a boil.
Add the red wine vinegar, rest of the brown sugar and balsamic syrup to the water and stir till the sugar dissolves.
When the liquid starts to simmer, pour the liquid (carefully) into the bottle with the beet. The liquid should fill the bottle leaving about 1/4 of an inch at the top. You can add more beets if it doesn't fill up.
While it is hot, carefully screw the top back on and let it cool to room temperature.
Leave the bottle in the refrigerator for at least a few days (I leave it for a minimum of 5 days) or up to a week for the beet pickle to be ready.
This could be left in the refrigerator for about 2 months.