Slow cooker pickled baby beetroot | Women's Weekly Food
Make your own pickled beetroot at home and enjoy this sweet and sour condiment on meat platters, sandwiches, or stirred through salads whenever you like!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 750 grams beetroot, peeled, cut into wedges
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme, plus extra thyme leaves, to serve
- 2 sprigs fresh rosemary
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 cup (220g) caster sugar
- 1 1/4 cups (310ml) white wine vinegar
- 1 1/4 cups (310ml) water
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