Pickled Beetroot Recipe
Ingredients:
- Beetroot
- Water
- Spiced Vinegar (See recipe for Quick Spiced Vinegar)
Method:
- Wash the beetroot carefully without rubbing the skin.
- Cook gently in a large pan, covering the beetroot with water, until tender (the length of time will depend on the size of the beetroot).
- Allow to cool and then rub off the skins.
- Large beetroot can be cut into slices of about ΒΌ" or diced into cubes.
- Pack into clean, sterilized, jars and cover with cold spiced vinegar.
- Seal and label with date and contents.
Note: You can use boiling spiced vinegar instead – this makes the storage life longer and it retains the colour.
Making Your Own Pickles Help
This article will get you started and explain the finer ponts of making your own pickles:
Making Your Own Pickle?
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Filed under All Recipes, Beetroot, Pickles, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by
Comments on Pickled Beetroot Recipe »
SINEAD DUIGNAN @ 12:43 pm
Hi, I've been picking 2 yrs now,I find cider vinegar too strong yet it is the only organic vinegar I can find.(i've diluted it with water,but unsure if it preserves as well.)I'm trying spirit vinegar at present as I see most commercial pickles use spirit vinegar.Have you any thoughts that can help me.I'm in a bit of e pickle!!
Sinead
Val @ 4:10 pm
The problem with diluting the cider vinegar with water is it it will end up at less than 5 per cent acidity and will not keep as well.
Rod @ 8:25 pm
Don't bother with water and a pan… microwave for 3 minutes! Life's too short.
Delicious either way.
Chari @ 3:16 pm
Can I use rice wine vinegar?
Chari @ 3:21 pm
Rod, do you microwave with water or just the beets? I'm new to cooking, you see
). Thanks.
susan kathleen garbutt @ 4:53 pm
is it ok to use spiced white vinegar
mary barden @ 10:22 am
I've always added sugar when the vinigar has been too strong, it seems to calm it down and helps the flavours to develope.