Monday, 20 August 2012

Pickling Beetroot - Preserving

I love beetroot.  I love the fact that you can grow it in Autumn/Winter and use it as a roasted vegetable or preserve it for Summer salads.  It is a lovely addition to the pantry stockpile from our veggie garden.

Despite my rather meager harvest of beetroot from the vegetable garden I still decided to pickle some to eat with Summer salads and on burgers.  I bought two more from the store to make up enough to get two large jars of pickled beets.


First I washed and trimmed the beetroot so that they were really clean and then covered them with water and boiled until just tender.  Drain off the water and once they are cool enough to handle easily, just peel the skins off by rubbing with your thumbs.  The skin comes of quite easily.
Slice the beetroot so they are in about 2mm thick slices and pack loosely into sterilized jars.
Beetroot boiling in the back saucepan and pickling brine simmering in front
Make a pickling brine using the recipe below.  This yielded enough for two 500ml jars of beetroot.

1 cup water
11/2 cups white vinegar
1/4 cup balsamic vinegar
3/4 cup sugar
1/2 tsp mustard seeds
1 bay leaf
1/2 tsp salt
1/2 tsp peppercorns
3 cloves
1 cinnamon stick

Mix all ingredients together and simmer for 5 minutes.  Strain and pour into jars that have had the beetroot already packed into them.  Seal the jars while hot so that a vacuum seal is created.  Leave for a few weeks for the pickling process to take place before eating.  Keep in a cool pantry until opened and then keep in the fridge.

Enjoy with a side salad or on burgers or meat and salad sandwiches.  An Aussie favourite!

Chez

1 comment:

  1. yum!! my winter crop didn't get enough sun so i'm hoping that they'll grow enough with the weather heating up before summer hits! beetroot is the best!!

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