The most popular recipe for pickling beetroot on the web!!
Following a recent visit to my webmasters kitchen garden I was given a bag of freshly dug beetroots to take home. How nice! Until I was told to pickle them and then bring them back that is!
Beetroot is a much underated vegetable as far as I am concerned, I love to roast them and serve them as a vegetable in their own right or preserve them for a later date.
Pickling beetroot couldn’t be simpler. Take some fresh beetroots, give them a wash and boil until tender, about twenty minutes or so. I keep checking them with a knife because I want them to retain some texture but it’s up to you. Once cooked remove from the water and leave to cool slightly. The skins will peel away quite easily.
Whilst all of this is going on get a saucepan and bring enough malt vinegar to cover the beets to the boil. Add a cinnamon stick, three or four cloves, a bay leaf or two, some peppercorns, a couple of dried chillies and a sprinkle of coriander seeds. Let it boil, whisk in some white sugar (not essential but I like it) to take some of the acid bite away then leave to cool. Once cool, strain the vinegar over the beetroots which are now sat snuggly in a sterile jar. The jar must be washed thoroughly in very hot water and then sterilized in a hot oven to kill any bacteria which will spoil the beets if left. Always use an oven cloth to carefully remove the jars from the oven and allow to cool before adding the beets and the vinegar mix.
Seal and leave in a dry, cool and airy place for at least two weeks. Turn the jars upside down and back again every so often to ensure they are properly covered with the vinegar. Do not use if the jar ‘fizzes’ upon opening as this will indicate the jar wasn’t properly sterilized and bacteria has caused the beets to spoil.
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