not sure if this is the right section but can i store beetroot anyway other then pickling it, can i freeze if cooked?
Yes, I freeze it cooked, I usally cube it or slice it XX Jeannine
thank you thats good cos i need to pick them and although i like them pickled i prefer them plain cooked ;D
Debster I freeze beetroot whole by harvesting at golf ball size, cleaning and blanching with skins left on. I love these roasted straight from freezer absolutely fabulous!
Ah I was wondering about beetroot too since I've never grown it before. (I'm the only one that likes it.)
I know about boiling and thanks for the tip about roasting but can anyone help me with pickling? Large and sliced or small and whole and how do I go about it? Sorry debster I'm not intending to hijack your thread and would be happy to start a new one if you wish.
not a problem hijack away i would like to know the answer too as i might pickle some of them
I bury mine in peat using the normal precautions, i.e. choose only perfect ones and make sure none are touching each other. I'm still eating my last year's crop, in fact I had one tonight, raw, in a salad. Apart from losing a bit of that earthy freshness you get with a newly pulled one, they are otherwise perfect, so you can still pickle them at a later date if you want. It works with carrots too, and I've heard it said that you can use sand instead of peat.
Geoff.
oh fudge wish id known that sooner ive just cooked all mine well never mind will know for next time
I slice my bigger ones but pickle my smaller ones whole.
I simply fill up my clean sterile jar and then add a mixture of water,malt vinegar and sugar.
half pint vinegar
half pint water
teaspon of sugar
cheers fork will be trying that later and wo betide you if it doesnt work ill come round and slap your legs
I spice my vinegar
if i use pickling vinegar is it already spiced?
No, it is just a little stonger than regular malt vinegar. If you want my spiced recipe I can post it, I find the straight vinegar a wee bit too acrid for me. XX Jeannine