The Sarson’s Story
The Sarson’s history started in 1794, when we first started making vinegar. Today, we make six million litres of Sarson’s vinegar every year.
Our history
Make this using Sarson’s Malt Vinegar.
Ingredients
- 500g Beetroot (smaller the better)
- 500ml pickling vinegar
- 10g salt
- 2tsp mixed peppercorns
- 2tsp juniper berries, bruised
Method
- Heat the oven to 180C/160C fan. Carefully wash the beetroot then wrap in foil and bake for 1hr until tender. Set aside to cool then peel off the skins. If the beetroot are small enough put them whole into sterilised Kilner® Jars, otherwise slice or quarter them before packing into the jars.
- Put the vinegar, salt, pepper and juniper into a jug and stir until the salt dissolves.
- Pour over the beetroot until they are completely covered.
- Seal and leave to mature for a week before serving.
Lots more Sarson’s stuff
Vinegar Tips & Cleaning Uses
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Vinegar tips