1.5 kg red beetroot (Oamaru Organics)
1 cup raw sugar
1 tsp ground star anise
1 tsp cinnamon
1 Tbsp yellow mustard seeds
1/2 tsp ground cloves
1/2 tsp salt
1 tsp fresh black pepper
500ml red wine vinegar
To serve: Bacon hock (Havoc Farm Pork)
First, start by cooking the beetroot. It needs to be just soft. Boil in a large pot and then take it out and let it cool. Wash out the pot and add the remaining ingredients and bring to the boil, turning to a simmer. Wearing gloves, grate the cooked beetroot into the pot. Cook for another 15 minutes, and put into sterilized jars, then lid and label. It can be eaten right away but can be stored in a dry dark cupboard for 3-4 weeks -the flavour will mellow out.
I served the pickle on crackers with fried bacon hock meat.
Recipe by: Amy Dougherty
