Does anyone have receipe for pickled beetroots ?

[smiles4u]

Trillian ... could i please, please have the recipe on how to make it

... that sounds like what my friend's friend made years ago and it was so the nicest tasting beetroot i ever had !!!

[Trillian]

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.

[~Phoenix~]

oohhh will have to try them that way next lot we make, thanks trillian