Famed – and occasionally feared – for its antioxidant-rich deep purple hue – this versatile root veg has long been a British favourite, with its sweet and earthy flavour a staple of many a childhood dinner. Long-lasting, fantastic for leftovers and offering a ton of health benefits, in recent times the humble jar of pickled beetroots has had quite a well-deserved revival. We all know that nothing quite beats the real, homemade thing though, and thankfully pickling beetroot is a lot simpler than you might think.
The Art of Pickling
There’s nothing quite like making the most of in-season fruit and veg by turning it into a wide range of chutneys, jams and preserves, and yet for many of us, the art of pickling can seem like something of a mystery. Luckily, with a bit of time and effort and the right kit, preserving nature’s bounty couldn’t be easier.
Storage and Expiration
If stored correctly in properly sterilised jars in a cool, dark place out of direct sunlight, your pickles could last for up to a year if left unopened. Check the individual recipes for any exceptions. Once you’ve cracked open a jar, make sure to refrigerate and eat within approximately 8-12 weeks (though I’d be surprised if it’s not gobbled up sooner!).
Produce From The Allotment
This recipe is one from my allotment produce collection. I try and grow as many of my favourite vegetables as possible. Fresh veg is packed full of goodness and just tastes better than shop-bought produce. Pick some sweetcorn or green beans for example and cook them within an hour or two, they taste amazing, sweet and crunchy. You can’t beat it.
I have collected together recipes which I think will bring out the best of my homegrown salad, fruit and vegetables. Just remember to wash and prepare your produce thoroughly before cooking and/or eating it. As the old saying goes “there is only one thing worse than finding a maggot in an apple and that is finding half a maggot”.
How To Pickle Beetroot – Oven Cooked Method
Ingredients
- 500 g Beetroot smaller the better
- 500 ml pickling vinegar
- 10 g salt
- 2 tsp mixed peppercorns
- 2 tsp juniper berries bruised
Instructions
- Heat the oven to 180C/160C fan. Carefully wash the beetroot then wrap in foil and bake for 1hr until tender. Set aside to cool then peel off the skins. If the beetroot are small enough put them whole into sterilised Kilner® Jars, otherwise slice or quarter them before packing into the jars.
- Put the vinegar, salt, pepper and juniper into a jug and stir until the salt dissolves.
- Pour over the beetroot until they are completely covered.
- Seal and leave to mature for a week before serving.
How To Pickle Beetroot – Alternative Method
Ingredients
- 1 kg whole raw beetroot
For the pickling vinegar
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tbsp yellow mustard seeds
- 10 cloves
- 2 bay leaves
- 700 ml malt vinegar
- 100 g brown soft sugar
- Pick of dried chilli flakes optional
Instructions
- Sterilise your glass jars before you begin by washing them thoroughly in hot, soapy water. Once rinsed, remove any rubber and carefully place the jars on a baking tray in the oven on a low heat for approximately 10-20 minutes, or until completely dry. If using rubber seals, funnels or spoons, pop them in just-boiled water to sterilise.
- Trim and wash the beetroot – leaving the skin on – before placing in a pan of boiling water for around 30 minutes until tender, though bigger beetroot may take over an hour to cook.
- Meanwhile, create your pickling vinegar by mixing the malt vinegar, sugar and spices together and warm through in a saucepan, stirring until the sugar has completely dissolved.
- Set the beetroot aside to cool, peel the skins off and thinly slice them.
- Pack your beetroot into the sterilised jars leaving enough space at the top for the pickling vinegar to comfortably cover it. Pour the warm spiced vinegar mixture over the beetroot, seal the jar and allow to cool.
You may also like one of my other recipes …
