PICKLES & FERMENTS - SMOKY BALSAMIC PICKLED BEETROOT 🍇 We’re at episode 3 of Pickles & Ferments and I’ve gotta say I’m loving this series more than I thought I would. These Pickled Beets were my fav by far so far. They’re earthy, smokey, sweet and sharp. Honestly you can pair these with most dishes. FULL RECIPE IS ON MY WEBSITE IN MY BIO 🧡 #hummus #beetroot #pickles #fermentation #vegan

Welcome back to episode 3 of Pickles and Ferment. Today we've got smoky balsamic pickled beets, one of my favourite pickled vegetables to eat. And there we have some balsamic smoky pickled beets. Today we're going to make some pickled beetroot and I've got a load here and you know how much we all love pickled beet. So I'm going to go wash them and then we'll get going. So once you've washed them, chop off the ends and then get them on a baking tray and cover with foil. Right now they're wrapped, we're going to get them in the oven to roast. Now to toast off the black peppercorns and bay leaf along with cardamom and cloves and some chilli flakes. It's got turmeric and black pepper in it. Add the vinegar to the spices along with brown sugar, smoked paprika and salt and stir. Then once your beets are cooked, let them cool and peel. This does take a while. This is long. Peeling the skin off and look at my hands. Once you've peeled them, chop them into whatever shape you like. I went with discs and cubes and then get them in a sterilised jar on top with that smoky balsamic brine you made earlier. Screw on a lid and let sit in the fridge overnight and they'll be perfect in the morning. So the beets have been pickling overnight and they're looking and tasting delicious and now I'm going to go make the best beetroot hummus you've ever tried.