There’s currently a canned beetroot shortage in Australia and burger lovers are up in arms that this critical element is missing from their layers of essential burger ingredients. But fear not, fresh beetroot is still readily available, so why not just make your own? You’ll be surprised how easy it is to make your own ‘canned beetroot’.

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  • 5 medium-sized beetroots, peeled and sliced
  • 2/3 cup malt vinegar
  • 2/3 cup caster sugar
  • Few cloves
  • 1/4 tsp salt

Tip: individual beetroots are sometimes cheaper than buying bunches.

Step 1: Peel and slice beetroot.

Step 2: Place the beetroot in a medium saucepan and cover it with cold water. Bring the saucepan to a boil over high heat and let it cook for approximately 30 minutes until the beetroot is just tender. Once cooked, drain the beetroot and then refresh it under cold water. Finally, drain it again.

Step 3: Once cooked, transfer the beetroot slices to sterilised glass jars. See how to sterlise jars below.

Step 4: In a small saucepan over medium heat, combine the vinegar, sugar, cloves, salt and 2/3 cup of cold water. Stir the mixture over heat for 2 to 3 minutes until the sugar dissolves. Once dissolved, pour the vinegar mixture into the jar containing the beetroot slices. Seal the jar and allow it to cool completely. 

Step 5: Pop the jar in the fridge overnight to enhance the flavours. Now you can enjoy it on your favourite sandwich or hamburger. 

NOTE: If you don’t have enough pickling liquid to cover the beetroot, make an additional reduced batch.

How to sterilise your jars: To ensure your jars are sterilised, run jars and lids through the hottest cycle in your dishwasher or wash in very hot soapy water. Place the jars (without lids or seals) directly on shelves in a preheated 110°C/90°C fan-forced oven until thoroughly dried. Allow seals and lids to air dry on a clean towel in direct sunlight, turning them occasionally until completely dry.