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Hi all,
I years ago had homemade pickled beetroots at a friend of a friends luncheon that she had made herself. Since then I find it hard to enjoy chilled "tinned beetroot" whether it be whole or sliced ... Nothing has eva taste as good since that luncheon !! :dance:
**** Does anyone have a great recipe for beetroots ??? :rolleyes: ****
... It would be so appreciated :D
i would be interested in that one too!!
Pickled Beetroot
1. Wrap the beetroots individually in foil and bake for 40 mins in a 180` oven
2. Boil together 1 cup of vinegar per apple sized beetroot. (I always use plain white vinegar) with the following per cup of vinegar:
3 cloves
2 teaspoons salt
1 tablespoons sugar
6 peppercorns
Allow this to boil to reduce by 50%.
3. Allow beetroot to cool, unwrap and the skin will easily slip away
4. Slice or juliene the beetroot
5. Place beetroot into sterilized preserving jars
6. Top up with the vinegar mixture.
7. Seal
In my experience it is best to make only small batches. There is so much sugar in beetroot, they tend to pickle well, but not last for much more than 6 months...........
(Sorry the quantities are a bit vague......I just preserve to the quantity of produce that comes out of the garden, it varies so much, my "recipes" have morphed!)
But the above works well.........
:bump::bump::bump:
... i know an old thread BUT i never did get around to making the beetroot ... i'm after how to go about boiling raw beetroots in a pot on top of the stove, but i don't know how long, temp, and if need to add something in the water (also how to remove the peel best) :think:
Can anyone help as i just bought some raw beetroots :pray:
TIA for any help :D
we use this recipe all the time and it's easy & yummy - we rarely buy tinned stuff anymore
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
2. Cool and remove skin (either by hand or use a knife)
3. Cut beetroot into slices or julienne strips
4. Place all other ingredients in a saucepan and bring to the boil
5. Simmer for 5 minutes and then strain
6. Pack beetroot into hot sterilised jars and top up with vinegar mixture
7. Seal and store in a cool place
Keeps in fridge for months.
I usually wear rubber gloves and just rub the skin off the beetroot - it saves the nice pink stained hands afterwards, the homemade stuff seems to stain so much more.
If you have one of those v-slicer type things, makes all the slices nice and even (again wearing gloves :) )
WOW Phoenix that sounds PERFECT, just what i'm after (i LOVE peppercorns & also cinnamon) :dance:
.............. Thank you, thank you & thank you :D
Smiles, I do one too but it is only the beets, water, sugar and vinegar and it is nearly identical to store bought canned beetroot.
I also prefer to peel and slice the beets first because it is sooooo much easier and less messy to do it when they are raw.
Trill - oohh that sounds good too, never thought to do the peeling and slicing before :)
Last couple of batches have been mess free for me......DH has made them up lol, we have a couple of those tuperware thingys with the lift up strainer and one lot usually fills up one of them and it never lasts long enough in our house to go off :)
I know! I have only just started having to buy beetroot again because we've run out already!
Trillian ... could i please, please have the recipe on how to make it :pray:
... that sounds like what my friend's friend made years ago and it was so the nicest tasting beetroot i ever had !!!
You sure can have it! it is the best one I've done so far and so close to shop brought stuff only Better LOL
Beetroot Preserve
300g beetroot
250ml brown vinegar (I used white and there is no difference to the end result)
200g white sugar
1tsp salt
Method
Cut off the tops, wash the beets and place in a saucepan. Add enough water to cover and boil the beets for about 30 minutes or until soft. Drain and reserve 250ml of the liquid. Remove the skin from the beets and either dice, slice, grate or leave small ones whole. Heat the vinegar, sugar salt and beetroot liquid in a saucepan until all the sugar has dissolved and stir continuously. Boil for 5 minutes, add the beets and bring back to the boil. Layer the beets in sterilised jars and screw lids on immediately.
This produces 500gm of preserved beetroot.
Things I do differently to the recipe
I prefer though to peel and slice the beets raw and then cook - cuts cooking time as well as being a whole lot easier than trying to peel and slice hot beets not to mention being less messy. Having that much sugar makes quite a sweet preserve and I didn't like it because it was too sweet, so the next time I cut the sugar in half to 100g and it was perfect. DH loved the sweeter batch though so it really depends on taste. Depending on how big a batch I have made, I will put some straight into the tupperware pick-a-deli and some into another airtight container and put in the fridge. Any extra I put straight into a clean jar with a good lid while the beets are piping hot and put the lid on immediately and leave to cool on the bench. The heat will seal the jars properly and they will keep for months. It is always easier to use tongs to put the beets into the jar and then pour the liquid over them.
oohhh will have to try them that way next lot we make, thanks trillian