Topic: Pickling beetroots

[fitzsie]

I'm not a great lover of beetroot but I do like the beetroot I get from Sainsburys which has been pickled in balsamic vinegar. This year I have planted two varieties of beetroot which can be picked small and thought I would pickle them (should they continue to keep growing !!)  Does anyone have any recipes for pickling? I also am thinking of cooking them first by baking in foil in the oven to reduce the smell - can't stand it which is why I think I have never loved it !!

Just hoping now that I haven't jumped the gun and end up with a disastrous crop of beetroot !!

[lifesahaze]

Mmm pickled beetroot! 

If you don't like the smell, when you're roasting the beetroot put a small splash of wine vinegar over the beetroot (a bit of a drizzle over the top, not enough to leave a puddle underneath) while they're in the oven.  The wine vinegar, if it's a nice light one, will help mask the smell.

I would use about 3/4 - 1 litre of vinegar to a kilo of beetroot.  If you like the lighter taste, a wine vinegar's good but can be really expensive.  I would add about 20-50g sugar per kilo to the vinegar (but you don't have to).  Boil the vinegar for about a minute or so with the sugar, plus if you're into it, you can add one of the following:

1. 2 whole chillies, cut from the tip to almost the stem 4 or 5 times around to effectively 'banana' them - then leave to cool for 2 hours  after boiling, and remove the chillies
2. A muslin bag with 1 tbsp peppercorns, 5 cloves and a few coriander seeds - leave to cool for a couple of hours after boiling, remove the bag.
3. If you're going for the lighter taste, a splash or 2 of balsamic

Peel and slice beetroot, and stack in sterilised jars.   Bring the vinegar back to the boil, then cover the beetroot and seal.  It's ok to eat after a couple of weeks.

Hope that's ok - enjoy! 

[gavinjconway]

This is my super tasty spiced beetroot recipe in the recipes section..

http://www.allotments4all.co.uk/smf/index.php/topic,68744.msg698609.html#msg698609

[fitzsie]

Thanks for those recipes, will try them. Once in the jar how long can they be kept ?

[realfood]

I use a very similar recipe but only 1 cup of sugar to 2 cups(500 ml) of wine or cider vinegar. I fill the bottles to overflowing(excluding all air) with the boiling liquid before putting on the lids. Using such a method, unopened bottles will keep for years, assuming that you do not open them during the next year.
If you are unable to open the lids, heat up the bottle in a pan of boiling water, until the pressure equalises, and the lid will unscrew easily.
Several recipies for pickles and chutneys are here:- http://www.growyourown.info/page51.html

[GrannieAnnie]

I also am thinking of cooking them first by baking in foil in the oven to reduce the smell - can't stand it which is why I think I have never loved it !!

I bake them all the time quartered, not peeled except if the top is corky looking and tossed in olive oil in an open pan for about 20-25 min.. Can't say I notice any bad smell. Could you try quartering some baking potatoes with them? Then probably all you'd smell is wonderful potato aroma.

[gavinjconway]

Thanks for those recipes, will try them. Once in the jar how long can they be kept ?

I have kept them for 2-3 years no problem..