Does anyone have receipe for pickled beetroots ?

[smiles4u]

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 !!

**** Does anyone have a great recipe for beetroots ??? ****

... It would be so appreciated

[cindyb]

i would be interested in that one too!!

[Lucy]

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.........

[smiles4u]

... 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)

Can anyone help as i just bought some raw beetroots

TIA for any help

[~Phoenix~]

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 )

[smiles4u]

WOW Phoenix that sounds PERFECT, just what i'm after (i LOVE peppercorns & also cinnamon)

.............. Thank you, thank you & thank you

[Trillian]

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.