Pickled Beetroot

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Pickled-Beetroot-and-Red-Onion

My latest kitchen acquisition is a triumphant win in the literal sense of the word. I entered an online competition through Aninas-recipes.com website to win a Ball Jars Home preserving kit. I’ve made quite a few pickling recipes on my blog over the past few years with the most recent being pickled onions, here. I enjoy the process of pickling my own vegetables and waiting the required time for them to mature to eating satisfaction. The vegetables, or fruit, whichever you pickle at home is healthy and preservative free and make wonderful gifts to friends and family.
Back to my win…… I was delighted when Anina announced me as the winner. Within a few days I received my package which consisted of 4 beautiful Ball Jars as well as the preserving utensils.
My initial thought when I received my prize was to pickle a fruit which I’ve never done before, but then paging through the pamphlets I came across their simple and quick Pickled Beets and instantaneously made up my mind as to what my first pickling project would be with my new kit. Beetroots are so healthy, they lower your blood pressure, boost your stamina, fight inflammation are rich in nutrients and fibre and have anti-cancer properties – click here to read more (http://articles.mercola.com/sites/articles/archive/2014/01/25/beets-health-benefits.aspx)
Pickled Beetroot & Red Onion
You will need:
45ml mixed pickling spice
625ml white vinegar
250ml water
250ml granulated sugar
10 cups of prepared beets
Method:
Prepare beets by scrubbing thoroughly. Place in a saucepan, stems intact, and cover with water. Bring to a boil and cook until tender, 20 – 40 minutes. Run beets under cool, running water. Drain. Slip off slip off skins. Remove tap root and stems. Leave whole, slice or quarter. Set aside.
Tie pickling spice in a square of cheesecloth, creating a spice bag.
Combine vinegar, water, sugar and spice bag in a large saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat and boil gently for 15 minutes, until spices have infused liquid. Discard spice bag and add beets and return mixture to a boil.
Ladle hot beets into jars, one at a time, leaving 1cm headspace from top of jar. Ladle hot pickling liquid into jar to cover beets. Seal jars and allow to cool.
Pickled Beetroot & Red Onion

2 Comments
  • Anina Meyer

    Reply

    Love love love! I’m doing beetroot next!

  • vernon

    Reply

    great as a sandwich with mayo……..

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