I love home preserved pickled beetroot.
Here are the beets I harvested from my garden the other day....I prefer the longer variety for smaller spaces.
It makes sense....less space, but more slices......
Imagine if you had plenty of space to grow these beets.....I bet your harvest would be twice as big.
 |
| Don't forget to harvest the thicker of the stems too. |
PICKLED BEETROOT....the recipe I went by
4 large beetroot
3/4 cup water
1 1/2 cups white vinegar
3/4 cup sugar
1/2 teaspoon peppercorns
1 bay leaf
2 cloves
1/2 teaspoon mustard seeds
1/2 cinnamon stick
1/4 teaspoon salt
1. Wash beetroot thoroughly and cook in water until tender......
after cooking the beetroot, remove them and cook the stems too.
2. Cool and remove the skin....wearing gloves prevents your hands being stained.
3. Cut beetroot into slices, dices or julienne strips.
4. Place all other ingredients in a saucepan and bring to the boil.
5. Simmer for 5 minutes, then strain...keeping the liquor.
6. Pack beetroot into hot sterilised jars, and top up with the vinegar mixture.
7. Using the handle of a spoon, poke the handle down to the bottom of each jar....moving the chopped beet from side to side......this expels any remaining air which would contaminate the final product.
8. Top up each jar again, with more of the vinegar mixture.
9. Place sterilised lids on jars....and heat in a moderate oven for 45 minutes.
10. Turn the oven off, and allow the jars to cool in the oven.
Each jar lid should pop down when touched.
Most will do this during cooling anyway.
If any lids do not pop down, store these jars in the fridge and use them first.
Do you grown and preserve your own beets?
Would you consider growing this longer variety?
