Pickled Beetroot

Freshly pickled beetroot
Freshly pickled beetroot

Beetroot Preparation

This recipe requires about 5 – 6 medium-sized beetroots.

Prepare the beetroots by washing off any soil, and trimming the stalks back close to the root.  Leave the long ends of the roots in place so that the beetroots don’t lose too much colour while being cooked.  Cook in water until just tender.  Drain and allow to cool.

Set aside the sliced beetroot in a bowl.
Set aside the sliced beetroot in a bowl.

Once cool, remove the skins – the easiest way is by hand, under slowly-running water.  Slice the beetroots evenly and set aside in a bowl.

Pickling Liquid

Combine the following ingredients in a pan and bring to the boil.

  • 3/4 cup white sugar
  • 1/4 teaspoon plain salt
  • 1 1/2 cups white vinegar
  • 3/4 cup water
  • 1/2 teaspoon peppercorns
  • 1 bay leaf
  • 2 cloves
  • 1/2 teaspoon yellow mustard seeds
  • 1/2 cinnamon stick
The pickling liquid simmering on the stove.
The pickling liquid simmering on the stove.

Simmer for five minutes then strain through a sieve or muslin.  Bring back to simmer heat.

Pack the beetroot into hot, sterilised jars and pour in the pickling liquid until the beetroot is covered.  Seal.

Pickled beetroot can be kept for some months stored in a cool place, but once opened should be kept in the refrigerator.  If finished using the water bath method, it will last longer.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s