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Pickled beetroot

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Servings: 750 gram jar
Course: 2 meals a day, Baby Led Weaning, BLW, Side Dish, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 280 grams uncooked beetroot
  • 3/4 cup apple cider vinegar
  • 3/4 cup boiling water
  • 1.5 tsp salt
  • 1.5 tsp honey swap for maple syrup under 12 months

Equipment

  • 1 1L glass jar with lid Or larger

Method
 

  1. Peel and very thinly slice the beetroots. You can do this with a mandolin if you have one
  2. Place the thinly sliced beets into a clean glass jar
  3. To a jug add the apple cider vinegar, boiling water, salt and honey and stir until the salt and honey have dissolved
  4. Pour the hot liquid over the beetroot and cover with the lid
  5. Leave on the bench top overnight and place in the fridge the following morning

Notes

Pickles can be stored for 4 weeks in the fridge
Cannot be frozen