How to Pickle Beetroot
The art of doing it yourself for someone else!
Following a recent visit to my webmasters kitchen garden I was given a bag of freshly dug beetroots to take home. How nice! Until I was told to pickle them and then bring them back that is!
Beetroot is a much underated vegetable as far as I am concerned, I love to roast them and serve them as a vegetable in their own right or preserve them for a later date.
Pickling beetroot couldn’t be simpler. Take some fresh beetroots, give them a wash and boil until tender, about twenty minutes or so. I keep checking them with a knife because I want them to retain some texture but it’s up to you. Once cooked remove from the water and leave to cool slightly. The skins will peel away quite easily.
Whilst all of this is going on get a saucepan and bring enough malt vinegar to cover the beets to the boil. Add a cinnamon stick, three or four cloves, a bay leaf or two, some peppercorns, a couple of dried chillies and a sprinkle of coriander seeds. Let it boil, whisk in some white sugar (not essential but I like it) to take some of the acid bite away then leave to cool. Once cool, strain the vinegar over the beetroots which are now sat snuggly in a sterile jar.
Seal and wait.
MC
great stuff - keep up the good work.
I was told you must be careful not to prick the skins whilst boiling as all the juice will run out - is this true ?
I suspect not given what you say about checking them with a knife.
Also what’s the minimum and maximum time they can can be left.
Thanks in advance
Rod
September 26, 2007 @ 9:24 am
Rod,
To be absolutely honest I press the beetroots to see if they are cooked but as I have flame proof hands I don’t mind. In fear of a visit from the health and safety police for reccomending picking up a hot beetroot a knife is the best option. Loss of colour is minimal.
As for lenght of time I would give a couple of weeks for the beetroot to take in the flavours and once opened keep refrigerated and covered with the pickling vinegar, they will last an age like that.
Miles
September 26, 2007 @ 4:26 pm