Pickled beetroot

The perfect accompaniment to a meal and a great way to preserve any beetroot you have lying around in the bottom of the fridge! Once you make your own pickle and see how easy it is, you’ll wonder why you ever bought it! Don’t be afraid to offer this to your little one, they usually love the sour taste and its great to incorporate strong flavours in the early months of starting solids, before the toddler years! If offering under 12 months, swap out the honey for maple syrup as honey poses a risk of infant botulism under 12 months of age.

Pickled beetroot

• 1L glass jar with lid

• 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)

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

Pickles can be stored for 4 weeks in the fridge

Cannot be frozen

2 meals a day, Baby Led Weaning, BLW, Side Dish, Snack