Author Topic: Preserving beetroot - NOT in vinegar? (Read 44600 times)

Jitterbug · « **Reply #20 on:** September 06, 2006, 22:04:17 »

here is a lovely South African recipe that I have used for many years and alto you use vinegar it is not too sharp. Tastes better than the store bought stuff with a slightly sweet/spicy taste, but at a fraction of the price. I think it is very good.

Recipe:

2 bunches beetroot, 3 cups vinegar, 1 tsp. ginger, 1.5 tsp cinnamon, 2 cups water, quarter tsp pepper, 2 cups sugar, 1.5 tsp ground clove and 1 tsp salt

Method:

Place all the above ingredients, except the beetroot into a pot and bring to boil. Meanwhile in a separate pot boil the beetroot in salted water until just tender. DO NOT OVERCOOK. Drain the water and peel the beetroot, cut into rings or grate (whatever your preference). Once the mixture comes to the boil place the cut/grated beetroot into it and allow to simmer gently for 20 minutes. DO NOT BOIL. Place in clean dry sterilised bottled and seal whilst warm.

Enjoy

Jitterbug

supersprout · « **Reply #21 on:** September 07, 2006, 08:59:59 »

Thank you so much sods and jitterbug, I did wonder about diluting the vinegar but the books do bang on about 5 per cent ??? will try yours too j., any idea how many beet in a bunch? ::)

moonbells · « **Reply #22 on:** September 07, 2006, 09:44:34 »

SS, I can't agree with you (yet!) about cylindra as I've not yet eaten any and they're (cough) rather large. I just hope they're as nice as the huuuge Boltardys are!

moonbells

supersprout · « **Reply #23 on:** September 07, 2006, 17:19:30 »

OK 6 x 1lb jars of beetroot and apple chutney are cooling in the kitchen.
How long before it's ready do you think? :P
:o@MB, I think forono and cylindra are the exception to the rule that veg are nicer when small!

calendula · « **Reply #24 on:** September 07, 2006, 17:40:30 »

I always leave my chutneys a couple of months unless desperate, always better with age :)

Can I ask what type of apple you used. I picked hundreds of dessert apples today (Katy) but tend to use those for eating fresh or tarte tatins and all the other apples will have to wait until October for picking, but I'm sure the variety of apple will make a bit of difference :-\

tim · « **Reply #25 on:** September 07, 2006, 19:47:57 »

5%? I would say no less than 5.5%??

supersprout · « **Reply #26 on:** September 07, 2006, 21:05:14 »

What kind of apple?
Erm, the ones my antique lottie neighbour grew from a pip 30 years ago! They're dessert apples - crisp, slightly less sharp than a Granny Smith. Variety unknown ::)

Jitterbug · « **Reply #27 on:** September 09, 2006, 14:32:57 »

Hi Supersprout

a bunch is normally about 5 - 6 biggish round beetroot.

Good luck.

Jitterbug

Sodbuster · « **Reply #28 on:** September 13, 2006, 09:13:32 »

Just visited my daughter who found a jar of half vinegar and sugar water beetroot which we bottled over 12mths ago - it tastes absolutley fine.

supersprout · « **Reply #29 on:** September 13, 2006, 12:41:03 »

Do you boil and add hot to the beetroot for this one SodB? Just got some beet up so could try your half-and-halfer today ::)

Tilia · « **Reply #30 on:** September 13, 2006, 13:28:54 »

A friend of mine made a kind of beetrooty jam one year.
We've lost touch now so no recipe I'm afraid :-\
Not very helpful I know but maybe an idea to play about with if you know how to make jam. There might have been orange in it too...

moonbells · « **Reply #31 on:** September 13, 2006, 13:34:07 »

Tried the chutney recipe that Dixie mentioned and it's FANTASTIC!

Don't want to wait for it to mature - it's wonderful already! Going to have to do several more jars of it, with some to eat fresh...

moonbells

supersprout · « **Reply #32 on:** September 13, 2006, 14:07:46 »

snap MB, delish and fresh tasting straight outta the pan :P ::)
thank you Dixie, that one's in our family cookbook now :)

Lazy Daisy · « **Reply #33 on:** September 13, 2006, 16:07:16 »

Doing the beetrood and apple tonight only trouble is only have one jar.

moonbells · « **Reply #34 on:** September 13, 2006, 16:32:34 »

Quote from: Lazy Daisy on September 13, 2006, 16:07:16

Doing the beetrood and apple tonight only trouble is only have one jar.

One quantity filled two of those barrel-shaped 800g sauerkraut jars!

If you only have one jar (depending on size!) then I recommend halving the quantities! Or just eating it...

moonbells

Lazy Daisy · « **Reply #35 on:** September 13, 2006, 16:37:22 »

Eating it sounds pretty good to me

Lazy Daisy · « **Reply #36 on:** September 14, 2006, 09:58:22 »

Well did the beetroot and apple thingy last night and it went somthing like this.

Jars - only got one, empty that mayo jar also.
Sterilize - seem to remember something about this. Bung em in the dishwasher on number 1
2lbs beetroot and 12 oz apple - erm no scales, ask 'im in doors what he thinks. No idea.
12oz sugar - same thing, look in cupboard, not enough sugar send 'im in doors to shop.
12oz white vinegar - ha ha know this one, have got a measuring jug.
Mixed spice - muslim??? old hanky of 'im in doors tied in a knot.

Off we jolly well go. Boil the beet. Peel. Very red hands. Peel apples and follow instuctions to the letter. Had some beet left over so sliced them into white spiced vinegar for 'im in doors.

Well the outcome was pretty good. 2 jars of the stuff. Bit sweeter than I thought, remember no scales. That must be the answer. Brought some today with pate and french bread for lunch

Pickled beet lasted about half an hour, 'e had it with his lancashire hotpot I made for tea.

Well very pleased with myself. I have never attempted anything like this before and shall try again. I don't think mine will last though being in just jars. Will let you know. ;D ;D ;D

supersprout · « **Reply #37 on:** September 14, 2006, 10:12:46 »

LOL enjoyed that a lot daisy, hope im indoors is well content! ;D
I need some new scales, what did you get ::)

Lazy Daisy · « **Reply #38 on:** September 14, 2006, 10:22:48 »

Thank you supersprout. I have never had any scales. I do a lot of cooking but never baking or preserving or similar so have never had the need. Might invest in some. Will ask google about preserving, jars, sterilising etc and have another go.

supersprout · « **Reply #39 on:** September 14, 2006, 10:59:18 »

Lots of info here, moonbells has been doing some digging and found a very good site on canning and bottling etc. :D

http://www.allotments4all.co.uk/joomla/component/option,com_smf/Itemid,91/topic,23765.0

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Author Topic: Preserving beetroot - NOT in vinegar? (Read 44600 times)