|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
Sweet
Pickled Beetroot
Veg CD ACC
Makes approx. 3 x 300ml/10fl.oz. jars
Vegetarian
Vegan
Vegetable
Cold
Accompaniment
Pickles Preserve
Preserves
Preserving Ingredients 1.1L/40fl.oz. White Wine Vinegar 1 tsp salt ½ Cinnamon stick 4 Black Peppercorns 4 Whole Cloves up to 225g/8oz Sugar 1kg/2.2lb Small uncooked Beetroot, washed but not peeled
Instructions
1. Place the vinegar, salt, cinnamon, peppercorns, cloves and sugar (if using) in a large saucepan, bring to the boil and cook, stirring, until the sugar has dissolved.
2, Add the whole beetroots, cover and simmer for 1½ to 2 hours, depending on the size of beetroots used, until the beets are tender. Do not break the skins or they will lose their colour. Remove the pan from the heat and leave to cool.
3. Remove the beets from the cooking liquid with a slotted spoon then peel and either dice, or slice. If very small they can be left whole. Pack into sterilized jars to within 2.5cm/1-inch of the tops (see notes below).
4. Reheat the vinegar mixture in a pan until boiling, then carefully strain over the beetroot until well covered (by 1.5 cm/1/2-inch).
5. Tap jars to remove air pockets, seal, label and store in a cool dark place for at least 3 weeks before eating.
Notes:
see also General
preparations Jars
- Use
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling
fruit/vegetables. Prepare the jars
by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a
cool oven (140C, 275F, Gas Mark 1). Fill
whilst still warm to prevent the jars from cracking when the hot filling is
added. Filling
and covering the jars – Whilst still hot, cover with a
waxed disc (wax side down) , immediately place a cellophane disc over the
top then cover with a screw top lid. Storage – Store in a cool dark place.
|
