Hi
is pickling beetroot easy , lol if so whats best way to prepare them please.
ta
steve
I've never liked pickling beetroot, so I tried it last year straight from the boiling pan and I quite enjoyed it. ;D ;D ;D
I sprinkle it with vinegar but don't pickle it any more..just boil it as and when we want it ;D
I think it depends on the recipe used for the perfumed vinegar, often it is far too acrid for me, but I do like the one I use now.I love fresh beets they are one of my favourite veggies but I like my pickled one too.
I would suggest for folks who don't care for pickled beets to play with the vinegar flavorings before you give up on it altogether.You might get a pleasant surprise.
XX Jeannine
this is a recipe we use. It came from the interweb. We used pickling vinegar rather than white wine. I Think tescos only sell Pickling Vinegar seasonally, tho sometimes it's BOGOF
Sweet Pickled Beetroot
Makes approx. 3 x 300ml/10fl.oz. jars
Ingredients
1.1L/40fl.oz. White Wine Vinegar
1 tsp salt
1/2 Cinnamon stick
4 Black Peppercorns
4 Whole Cloves
up to 225g/8oz Sugar
1kg/2.2lb Small uncooked Beetroot, washed but not peeled
Instructions
1. Place the vinegar, salt, cinnamon, peppercorns, cloves and sugar (if using) in a large saucepan, bring to the boil and cook, stirring, until the sugar has dissolved.
2, Add the whole beetroots, cover and simmer for 1-1/2 to 2 hours, depending on the size of beetroots used, until the beets are tender. Do not break the skins or they will lose their colour. Remove the pan from the heat and leave to cool.
3. Remove the beets from the cooking liquid with a slotted spoon then peel and either dice, or slice. If very small they can be left whole. Pack into sterilized jars to within 2.5cm/1-inch of the tops (see notes below).
4. Reheat the vinegar mixture in a pan until boiling, then carefully strain over the beetroot until well covered (by 1.5 cm/1/2-inch).
5. Tap jars to remove air pockets, seal, label and store in a cool dark place for at least 3 weeks before eating.
Jars - Use jars which are free from cracks, chips or flaws â€" the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit/vegetables. Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1). Fill whilst still warm to prevent the jars from cracking when the hot filling is added.
I cook my beets in water,than slip the skins off and make the perfumed vinegar seperately, I slice the hot cooked beets into the hot jars then pour boiling vineagar mixture over them, leaving 1/2 inch of space.
My perfumed vinegar mixtue I make lots of and reheat it as I need it so of I have a bit of beets left unexpectadly it is there.
2 litres of malt vinegar
1 lire of water
1 and 1/2 hard packed cups of dark brown sugar
1 and 1/2 cups of white sugar
150 grams of picklingspice
Boil altogether for 30 minutes then strain and use.
The acid content in the vinegar although diluted is still more than enough for good food protection and I only make mine every two or three years so I usually make 40 or 50 jars.
I do seal jars in a water bath.
XX Jeannine
thanks all, lovley jubliee,
I pickle some in red wine vinegar specially for Christmas. Very delicious but a bit expensive for normal pickling.
Do try eating them fresh boiled, without the vinegar and they are beautiful when raw on salad (similar to the way you'd have grated raw carrot with salad) - completely different from when they are pickled.
Mine is a simple pickling recipe.
Half pint malt vinegar
Half pint boiled cooled water with a heaped teaspoon of sugar dissolved in it.
Mix them both together and pour over your beetroot.
Try them with balsamic vinegar, they are much smoother!
Quote from: allaboutliverpool on July 14, 2007, 06:23:06
Try them with balsamic vinegar, they are much smoother!
Ooohhhh - I've GOT to try that one! :P