i'd like to pickle some beetroot. how do you prepare the beetroot, what's the best vinegar to use and should i add any particular spices?
thanks in advance
Take equal quantities by weight/volume of beetroot (cooked) and vinegar, i.e. for every 1kg of beetroot, you need 1 litre of vinegar. Actually, vinegar is sold by the quart, 1.14 litres. You need 5% minimum acidity. Malt vinegar is best for beetroot.
Wash beetroot thoroughly. Don't peel it. Cook your beetroot in water first. when cooked, peel it, wash it again, slice it, and put it in the hot, sterile jars. Add a heaped teaspoon of salt and mixed spice (or most people use pickling spices sold pre-mixed) and a tablespoon of sugar to every litre of vinegar, pour hot vinegar into the jars, covering the beetroot. Put lids on tightly and stand on a trivet or mesh in a saucepan of warm water covering the jars completely and bring the water to boiling point, and keep it there for 10 minutes. This will kill any bacteria and the beetroot will keep for up to 18 months. Check that the jars haven't been infiltrated by water, there should be an airtight seal on the jars.
My favourite - esp with golden beet is:
Slice al dente cooked-in-skin then skinned beet - cover with 1 cup vinegar boiled with 1/2 cup brown sugar. So simple!
I have tried and I know this isn't pickling but...yum after you have cooked the beetroor dice it and just add it to an indian chutney. I have frozen diced beetroot to do this with. They also say it is nice roasted going to try that this year.
PS We use Cider Vinegar (from the Chemist!) for almost everything. Plus White & Standard Balsamic for some specials.
White malt vinegar for this, for me.
thankyou everyone...i don't even like beetroot, it's for gifts!
Now she tells us!!