What spices to use when pickling beetroot?

The beauty of pickling beetroot is that it's a blank canvas for your spice creativity! Here are some common and delicious options, grouped by flavour profile:

Classic & Tangy:

* Black peppercorns: Adds a bit of warmth and spice.

* Allspice berries: A subtle, warm flavour that complements beetroot well.

* Bay leaves: Aromatic and slightly bitter, adding complexity.

* Mustard seeds: A classic pickling partner, offering a pungent bite.

* Coriander seeds: Warm and earthy, balancing the sweetness of beetroot.

Sweet & Spicy:

* Cinnamon sticks: Adds a sweet, warm note.

* Cloves: Strong and aromatic, a small amount goes a long way.

* Star anise: A licorice-like flavour that adds complexity.

* Ginger: Fresh and spicy, adds a zing to the pickling brine.

* Cardamom pods: Sweet and fragrant, enhancing the sweetness of beetroot.

Fresh & Bright:

* Dill seeds: Fresh and herbaceous, adds a lovely bright note.

* Fennel seeds: Slightly anise-like, adds complexity and a refreshing touch.

* Juniper berries: Earthy and slightly piney, adding a unique flavour.

* Fresh dill: A classic pairing, adds a bright and fresh flavour.

Tips for Choosing Spices:

* Start simple: If you're unsure, try a basic combination like black peppercorns, bay leaves, and allspice.

* Consider your palate: Choose spices that you enjoy and that complement the sweetness of beetroot.

* Experiment: Don't be afraid to try different combinations and find your favourite recipe.

* Don't overdo it: Too many spices can overwhelm the flavour of the beetroot.

Bonus Tip: Add a few slices of fresh ginger or a few sprigs of fresh dill to the jars for a truly delicious and vibrant pickled beetroot.