Pickling Beetroot With Malt Vinegar Food

PICKLED BEETROOT

Steps:

• Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
• Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

HOW TO PICKLE BEETROOT (GRAN'S TRIED AND TESTED METHOD!) - PRINTABLE RECIPE

Steps:

• Trim the beetroot stems to 1" and wash them well.
• Place in a large saucepan and cover with water. Bring to the boil.
• Reduce to a simmer and put a lid on. Simmer for 1 hour.
• Meanwhile, sterilise your jar (see below).
• Pour the vinegar in a small saucepan and bring to the boil. Add the sugar to taste and keep hot (but not boiling) until your beetroot is ready.
• When the beetroot is cooked, drain the water and peel the skins off.
• Thinly slice it with a sharp knife then fill your hot jar to the top with beetroot.
• Pour over the hot vinegar (as close to the top as you can) and seal.
• Preheat your oven to 190°C/Fan 180°C/374°F and make sure your jar is clean. (Washed in hot soapy water.) Place your jar on a baking tray, with seals removed, and bake for 20 minutes.
• Seal while your jar is still hot for best results.

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

EASY PICKLED BEETS

Steps:

• Boil beets for approx.
• 15-20 minutes.
• Drain and pour cold water over them.
• Peel skin off and cut roots& tops off.
• In a sauce pan add remaining ingredients, stir.
• and add beets, bring to a boil.
• Simmer for 5 minutes.
• Chill.
• Good for 1 month in refridgerator.

ENGLISH STYLE PICKLED BEETS BY THE JAR

Steps:

• Trim leaves from beets leaving about 2 inch stem stubs on beets. Scrub beets well. Leave long tap root attached.
• Boil whole beets until just tender. Let cool till easy to handle. Slip off skins and trim off tops and long tap roots (you may want to use rubber gloves, its messy work). Small beets may be left whole for packing into jars. Large beets can be cut into chunks.
• Into the bottom of each pint jar place the spices as listed above. Pack the beets into the jars. Fill the jars with hot malt vinegar to within 1/2 to 3/4 inch from jar top. Wipe rims of jars and seal with lids.
• Process in a boiling water bath according to the canner manufacturer's instructions. Set the jars in a draft free place to cool. Check seals before storing. Store for at least 1 month before using to allow the flavors to develop.

PICKLED BEETROOT

Steps:

• Wash the beetroot well, leaving the roots and trimmed stalks intact. Put in a pan, cover with cold water, bring to a simmer and cook for 10 minutes. Remove from the heat, drain and then plunge the beetroot into a bowl of cold water to prevent them cooking any further. When cool enough to handle, rub the skins lightly to remove.
• Chop the beetroot into approximately 3mm pieces. Halve, quarter and core the apple (no need to peel) and cut into similar sized pieces as the beetroot. Chop the onion or shallot into similar sized pieces. Place the beetroot, apple and onion in a bowl and sprinkle with the salt.
• Blend together the cornflour, paprika, cumin, coriander and black pepper with 50ml/2fl oz water. Set aside.
• Put the vinegar, 175ml/6fl oz water and the sugar in a large saucepan. Place over a low heat and stir until the sugar is dissolved. Scrape in the cornflour paste and bring to a simmer, stirring until the mixture has slightly thickened.
• Add the prepared beetroot, apple and onion to the pan and simmer for 3-5 minutes, or until the pieces are hot throughout. Remove from the heat. Spoon into the sterilised jars filling to the brim and tucking in a couple of mint leaves here and there (make sure everything is covered by the spicy vinegar). Seal with a vinegar-safe lid and invert the jars for a minute or so to ensure the lids are sterilised, then turn the right way up and leave to cool.
• The pickle can be eaten straight away. Otherwise keep in a cool place for up to 6 months. Once opened, store in the fridge for up to 8 weeks.