Pickle My Beets.

Beetroot. I love the Australian drawn out way real ockers pronounce the word. "Beehd-rouhd". Wow. The isn't even a phonetic way to pronounce the way we say it. I used to say beetroot properly, pronouncing all my t's with air and dignity. I found the hilarity in pronouncing the word in the garish ocker way and I tell you, it's stuck. Every time I say it, I have a little giggle. I can't help myself. It brings a little smile into the world of others, too.

This pickled beetroot recipe is great for salads, picnics or even just munging out on armed with nothing but a fork. I seriously just devoured some of these and it's only 7:45 am.

Time: 15 minutes.
Makes: One large jar.


Ingredients: 

• 3 peeled medium to large beetroots cut into about 6 to 8 pieces each. Obviously, adjust if they are smaller. You want large chunks. 
• A saucepan of boiling water, set to medium- high.
• A cup of apple cider vinegar.
• A Tablespoon of olive oil.
• A teaspoon of agave, or rice syrup, or molasses, or corn syrup, or raw sugar. You get the deal. A teaspoon of something to sweeten. 

Method:

Place the beetroot in a saucepan and bring to the boil. Simmer for about 10 minutes or until you can easily stab them with a fork. 

Drain off the water and place the beetroot back in the saucepan with the other ingredients.

Bring to the boil and then simmer for about 3 minutes. If using sugar, make sure that the sugar has dissolved before removing from heat.

Take the pan off the heat and place the contents in an air tight container. I like to use recycled jars. 

Allow to cool and store in the fridge. 

These should keep a fair while, however they are so tasty they may not last that long. Keep the leftover juice in the jar for a bright pink salad dressing.