Pickled beetroot recipe?

Question

I grow my own vegetables and every year I give them to either my mother-in-law or my dad to pickle. This year I want to have a go myself. Can you suggest a really good pickling recipe pls?

Answer 1

I love pickled beetroot!

Answer 2

This is the recipe I've used for years.

Approx. 15 beets...depending on size.

Wash beets thoroughly.Slice off the tops and bottoms.

Place in a lg. pot and cover with water.

Cook till tender.

Drain and place in cold water till easy to handle.

Peel and slice or chunk.

Place into sterilized jars to which you've added 2 whole cloves in the bottom.

Make a syrup of 2 cups white vinegar

                        2 cups water

                        2 cups white sugar

                         1 tsp. salt.

Bring syrup to a boil and carefully pour over beets.

Add 2 more whole cloves to the top of each jar.

Seal.

Makes 5-6 pints.

Answer 3

go to http://www.recipezaar.com to find your pickling recipe. They have some excellent tried and true recipes over there.

That is where I go to get inspiration for something different to do with my everyday foods, and for recipes for stashing the surplus of my garden and orchard. Some recipes I can write out and some I use only once a year so have to go find them again.

Answer 4

Boil them, peel them, slice them, add salt and pepper and pour on some vinegar.

Answer 5

2-3 Beetroot

• 5 Methi seeds

• 5 Mustard seeds

• 1 tbsp Asfoetida

• 5-10 Green chillies

• Chilli powder

• 2 tbsp Oil

• 2 tbsp Vinegar

• Salt to taste

How to make Beetroot Pickle:

• Chop the beetroots and chillies into pieces and add salt.

• Fry methi seeds and mustard. Make powder.

• Mix asfoetida and chilli powder with methi-mustard powder.

• Heat oil in pan and remove from the flame.

• Put the above mixture in oil.

• Add beetroots and chillies also.

• Keep it in a bottle containing vinegar and sprinkle salt.

• Beetroot Pickle is ready.

Answer 6

put them in vinegar

Answer 7

its easy boil them

when they are cooked peel them, then slice and pack tightly into sterilised jars then heat some vinegar and pickling spices till hot, pour over the sliced beetroot then put the lid on while still warm  

Answer 8

Pickled Beetroot

Pickled BeetrootShop-bought pickled beetroot is most people's sole memory of the vegetable. For many it was an unpleasant experience and has really put them off beetroot.

Personally, I like shop-bought pickled beetroot. But this recipe for home pickling is much tastier and it's fun to experiment with the ingredients.

Ingredients

Up to 2kg fresh beetroot

1 1/2 litres vinegar - either malt vinegar or wine vinegar, depending on your preference

1 tablespoon whole coriander seeds

1 tablespoon whole peppercorns

About 10 whole cloves

1 bay leaf (dried)

100g Sugar (optional)

Method

   1. Chop the stalks off the beetroot, leaving an inch at the end. Scrub the beetroot gently to remove any mud, but taking care not to damage the skin. Wrap them in foil and bake at 180 degrees C for up to 2 hours, until they are tender.

   2. While the beetroot is baking, make the vinegar mixture:

          * Put the vinegar, coriander, cloves, peppercorns and bay leaf in a large pan

          * Bring to the boil for about 1 minute.

          * Turn off the heat and cover the pan.

          * Leave the flavours to infuse for about 2 hours.

          * Drain before using.

      Note: if you prefer sweet pickled beetroot, add 250g sugar to the vinegar before heating. Stir well to make sure the sugar has dissolved.

   3. If the skins were thick, you can peel the beetroot - it's up to you. Wear gloves, if peeling, or it'll take ages for your finger nails to return to their usual colour!

   4. Slice the beetroot into 1/2 cm slices.

   5. Put the slices into sterilised jars.

          * Wash the jars in hot, soapy water and rinse well

          * Put upside down in an oven at 100 degrees C for 20 minutes

          * Allow to cool slightly and then fill whilst still warm

          * Use a vinegar-resistant lid (i.e. plastic-coated, so no metal comes into contact with the vinegar, or this would corrode and ruin the pickle)

   6. Bring the vinegar mixture to the boil and then fill the jars.

   7. Seal the jars with an airtight, vinegar resistant lid.

   8. Leave for a few weeks before eating. Gently shake the jars every week or so, to allow the flavours to infuse.

Answer 9

pickled beetroot

Ingredients

Up to 2kg fresh beetroot

1 1/2 litres vinegar - either malt vinegar or wine vinegar, depending on your preference

1 tablespoon whole coriander seeds

1 tablespoon whole peppercorns

About 10 whole cloves

1 bay leaf (dried)

100g Sugar (optional)

Method

Chop the stalks off the beetroot, leaving an inch at the end. Scrub the beetroot gently to remove any mud, but taking care not to damage the skin. Wrap them in foil and bake at 180 degrees C for up to 2 hours, until they are tender.

While the beetroot is baking, make the vinegar mixture:

Put the vinegar, coriander, cloves, peppercorns and bay leaf in a large pan

Bring to the boil for about 1 minute.

Turn off the heat and cover the pan.

Leave the flavours to infuse for about 2 hours.

Drain before using.

Note: if you prefer sweet pickled beetroot, add 250g sugar to the vinegar before heating. Stir well to make sure the sugar has dissolved.

If the skins were thick, you can peel the beetroot - it's up to you. Wear gloves, if peeling, or it'll take ages for your finger nails to return to their usual colour!

Slice the beetroot into 1/2 cm slices.

Put the slices into sterilised jars.

Wash the jars in hot, soapy water and rinse well

Put upside down in an oven at 100 degrees C for 20 minutes

Allow to cool slightly and then fill whilst still warm

Use a vinegar-resistant lid (i.e. plastic-coated, so no metal comes into contact with the vinegar, or this would corrode and ruin the pickle)

Bring the vinegar mixture to the boil and then fill the jars.

Seal the jars with an airtight, vinegar resistant lid.

Leave for a few weeks before eating. Gently shake the jars every week or so, to allow the flavours to infuse.