Pickled Beetroot, Onion and Chilli (St Helena Island)

Hey everyone, it's Brad, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Pickled Beetroot, Onion and Chilli (St Helena Island). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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To begin with this recipe, we have to prepare a few components. You can have Pickled Beetroot, Onion and Chilli (St Helena Island) using 4 ingredients and 8 steps. Here is how you cook it.

I love beetroot!! And spicy pickled beetroot is the best accompaniment for EVERYTHING!!! Growing up there was always a jar of this sat on the sideboard. It can be as spicy or 'hot' as you like. Sweet, spicy and sour goodness in a jar #summerjar

Ingredients and spices that need to be Take to make Pickled Beetroot, Onion and Chilli (St Helena Island):

1. 4 medium beetroot
2. pickling vinegar or malt vinegar
3. fresh red chilli
4. 1 onion

Steps to make to make Pickled Beetroot, Onion and Chilli (St Helena Island)

1. Trim the roots and stalks of your beetroot and place in a pot. Cover with water and boil until a sharp knife cuts through with ease. Roughly 30 minutes depending on the size of your beetroot.
   
   Whilst this is cooking clean and sterilise your jar with boiling hot water and set aside.
2. Once cooked, drain and remove the skin of the beetroot by rubbing with your fingertips or scrapping with a sharp knife.
3. Slice or quarter your beetroot
4. Slice 1/2 or the whole onion (depending on how much you like onion)
5. Add your beetroot and onions to your sterilised jar
6. Add your chilli in. How spicy the pickle becomes over time as it marinates will depend on how much chilli you add & how you decide to add it. If you add a whole chilli the pickle will have a 'mild heat' but keep in mind that if the chilli is open the heat will intensify. You can choose to add in more than 1 whole chilli if you like. Or slice your chilli finely and add how much you prefer. Including the seeds will intensify the heat of the pickle. So it really depends on preference.
7. Top up close to the rim with pickling or malt vinegar. Seal with your lid and store either in the fridge or on the side. The vinegar will preserve the beetroot for weeks and weeks so it's fine to side in a cupboard.
8. Serve up as a spicy sweet condiment to anything you like. It's goes brilliantly with Sunday Roasts, fish dishes, chicken and pork.

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So that's going to wrap this up with this exceptional food Steps to Make Ultimate Pickled Beetroot, Onion and Chilli (St Helena Island). Thank you very much for your time. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!