Pickled Beetroot

My Mother in law has half of an allotment plot and although very green fingered she does not eat vegetables (seriously!) She just loves the outdoors and the hard work, she is happiest weeding and pottering!  Without knowing anything about growing vegetables she plants, waters and hopes and is mostly incredibly successful. Lucky for me she passes most of what she grows on to me. While this is a blessing I truly enjoy, sometimes its a little overwhelming, as I said my Mother in law is very green fingered so most of what she grows is abundant and of huge proportions! One of the vegetables she grows very successfully is beetroot. Last year I simply roasted them, which was delicious but this year we are on our 3rd crop of beetroot, too many to roast so I tried pickled beets for the first time, they were a triumph! I thought I loved store-bought pickled beetroot until I tried these! They are sweet and spicy but not hot. The recipe was inspired by the Ball Blue book of Preserving. This made 4  jars (500 ml size)

Pickled Beetroot (Adapted from the Spicy Pickled Beets in Ball Blue Book of Preserving)

Ingredients

  • 4 pounds fresh beetroot, washed, larger ones cut in half
  • 2 cups onions, thinly sliced
  • 2 cups of sugar
  • 1 cinnamon stick
  • 1 tbsp yellow mustard seeds
  • 1/2 tsp cloves
  • 1 tsp allspice
  • 1/2 tsp salt
  • 2 1/2 cups cider vinegar (or white wine vinegar)
  • 1 1/2 cups water
  • 2 small chillies (1/2 a chile pepper for each jar of beetroot)

1 lb = 450 g

1 cup = 250 ml

  1. Put beetroot in a large pan, cover with water and cook until tender (15-20 mins depending on beetroot size)
  2. Drain the beetroot and peel, I scrape the softened skin away with a teaspoon. (wearing rubber gloves to avoid stained fingers)
  3. Cut the beetroot to desired size if, like mine, they are rather large.
  4. Add the onions, sugar, vinegar, water, spices and salt to a pan and  bring to the boil, reduce the heat and simmer for 5 minutes.
  5. Remove the cinnamon stick.
  6. Add the beetroot to the liquid and cook until heated through.
  7. Put the hot beetroot into sterilised, hot jars.
  8. Using a ladle pour the liquid into the jars, leaving about a 1/4 inch space at the top of the jar.
  9. Add half a chili to each jar.
  10. Making sure there are no air bubbles in the jars, put lids on.
  11. Process for 30 minutes in a water bath or follow your usual canning procedure.

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  1. #1 by lizthechef on July 31, 2011 - 17:45

    Great idea, Jayne. I so envy you your endless supply of veggies from your MIL…By the way, I was finally able to add your name to my blogroll on my site.

    • #2 by jaynerly on August 1, 2011 - 09:07

      Oh thanks Liz, Im honored!

  2. #3 by Kate on August 1, 2011 - 09:23

    Love pickled beetroot – I’d forgotten about it…. Beetroot is sold pre-cooked here (strange) so this will be even easier. Hubs will be happy, too.

    • #4 by jaynerly on August 1, 2011 - 09:53

      I hope you do make it, its so good! Pre-cooked beetroot is also available here (yuk!)

  1. Balsamic Roasted Beetroot « Made by Jayne

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