how to pickle beetroot?

Answer 1

Trim the tops of the beets only,leaving 3 inches of stalk so that they don't bleed too much.Boil in plenty of water until very tender.This will take a long time so be patient.You can test them with a skewer,but it will need at least an hour.Don't be tempted to drain them too soon.Leave to cool in the water then rub of the skins and bottle.
You will need to fill jars to top with vinegar diluted with water.You can season vinegar with spice if you like.Bring the vinegar to the boil first and when cooled slightly top up the jars.

Answer 2

Pickled Beetroot with Shallots

Makes an 18 fl oz (500 ml) jar
Ingredients

1 lb (450 g) raw beetroot
2 shallots
6 fl oz (175 ml) red wine vinegar
½ level teaspoon mixed pepper berries
½ level teaspoon crushed sea salt

Pre-heat the oven to gas mark 5, 375°F (190°C).

You will also need an 18 fl oz (500 ml) jar, sterilised as described above.

Trim the beetroot and wipe them, but leave the skins on. Then wrap them all up together in a parcel of foil. Place the parcel on a baking sheet and bake them for about 3 hours or until they feel tender when pierced with a skewer. Now remove them from the oven and, as soon as they are cool enough to handle, peel off the skins and slice the beetroot thinly.

Peel and thinly slice the shallots too, then layer the beetroot and shallots in the sterilised jar. Next place the vinegar, berries and salt in a small saucepan, bring up to simmering point, and pour the whole lot straight over the beetroot and shallots to cover them completely. Seal the jar immediately, label it when cold, then store. The beetroot doesn't need to mature – it can be eaten within a day or two and will keep well, provided it is always totally immersed in the vinegar (so you may need to top it up after you use some).

To sterilise the jar, wash it thoroughly in warm soapy water, rinse and heat in a moderate oven for 5 minutes.

Merry Christmas!

Answer 3

Pickled Beetroot Recipe Delia

Answer 4

pickled beetroot Ingredients Up to 2kg fresh beetroot 1 1/2 litres vinegar - either malt vinegar or wine vinegar, depending on your preference 1 tablespoon whole coriander seeds 1 tablespoon whole peppercorns About 10 whole cloves 1 bay leaf (dried) 100g Sugar (optional) Method Chop the stalks off the beetroot, leaving an inch at the end. Scrub the beetroot gently to remove any mud, but taking care not to damage the skin. Wrap them in foil and bake at 180 degrees C for up to 2 hours, until they are tender. While the beetroot is baking, make the vinegar mixture: Put the vinegar, coriander, cloves, peppercorns and bay leaf in a large pan Bring to the boil for about 1 minute. Turn off the heat and cover the pan. Leave the flavours to infuse for about 2 hours. Drain before using. Note: if you prefer sweet pickled beetroot, add 250g sugar to the vinegar before heating. Stir well to make sure the sugar has dissolved. If the skins were thick, you can peel the beetroot - it's up to you. Wear gloves, if peeling, or it'll take ages for your finger nails to return to their usual colour! Slice the beetroot into 1/2 cm slices. Put the slices into sterilised jars. Wash the jars in hot, soapy water and rinse well Put upside down in an oven at 100 degrees C for 20 minutes Allow to cool slightly and then fill whilst still warm Use a vinegar-resistant lid (i.e. plastic-coated, so no metal comes into contact with the vinegar, or this would corrode and ruin the pickle) Bring the vinegar mixture to the boil and then fill the jars. Seal the jars with an airtight, vinegar resistant lid. Leave for a few weeks before eating. Gently shake the jars every week or so, to allow the flavours to infuse.

Answer 5

Pickled Beets

12 to 16 small beets
1/2 cup sugar
1 1/4 cup vinegar
1 tablespoon whole pickling spices
Wash beets well; cut off leaves about an inch above beets. Cook in boiling water for about 30 to 40 minutes, or until tender. Cool; rub off skins, trim, and slice. Combine sugar and vinegar in a medium saucepan.
Tie spices in a small piece of cheesecloth and place in saucepan. (Inever do this I just leave the pickling spices in the brine.) Simmer for 15 minutes; add sliced beets and bring to a boil. Let cool then place in a glass jar and refridgerate at least 1 day before serving. Serves 6.

Answer 6

Wash the beetroot but don't cut the tops or bottoms off (they will 'bleed'). Boil them as you would potatoes, and allow plenty of time for them to cook. Let them cool, then cut off the tops & bottoms and slice thickly. (Use a sterilised knife.)

Put into sterilised jars and cover up to half way with vinegar, then top up with boiled water. Seal, and label when cold. Will keep unopened for a year or two!

I use half & half vinegar and water because they taste too strong with all vinegar.

Whether the vinegar and water should be hot or cold depends on the jars: best to boil the water and sterilise the jars, then let everything cool down just a little before filling. No need to boil the vinegar.

Answer 7

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RE:
how to pickle beetroot?

Answer 8

Yes beetroots

Answer 9

1.4kg uncooked beetroot
600ml spiced vinegar

Wash the beetroot carefully with out damaging the skins.
Cook in lightly salted water until tender, after about 2 hours.
Peel and cut the beetroot into small dice or slices.
Pack into jars and cover with cold spiced vinegar.

Answer 10

Pickling vinager and Chopped red/green chillies.