Pickled beetroot is a very popular food outside of America. Beetroot is commonly referred to simply as beets. People use it as a side dish, on top of burger, or as a snack on its own. Store bought pickled beetroot is easy enough to find, but it will not match the taste of a homemade version. Try making pickled beetroot as a simple introduction to canning and preserving. Make extra to give out to friends and family, or just to store in the pantry to eat all winter long.
- Skill level:
Things you need
- 2.04 Kilogram fresh beets
- 6 1/3 cups vinegar
- 1 tbsp whole coriander
- 1 tbsp whole peppercorns
- 10 whole cloves
- 1 dried bay leaf
- 1/2 cup sugar (optional)
Chop the stalks from the beetroot, but leave about an inch attached to the root.
Scrub the beetroot thoroughly but gently, paying special attention to remove any dirt or mud. Try not to damage any of the skin.
While scrubbing the root, bring a large pot of water to a boil. Place the washed beets into the water and boil them until they're cooked all the way through. If you prefer, you can also bake the beets in foil at 177 degrees Celsius up to two hours or until they are tender.
While the beetroot is cooking, mix the vinegar, coriander, cloves, peppercorns and bay leaf in a saucepan over high heat. If your prefer sweet beets, you can also add sugar to the mixture. Once the mixture boils, remove it from heat and cover it. Leave it covered for about 20 minutes to allow the flavours to fully infuse. Strain the solid pieces from the vinegar solution, and set the liquid aside.
If the skin on your beets is thick, you may peel it off with a vegetable peeler. Otherwise, cut the beets into quarter-inch to half-inch slices.
Place the beets into sanitised preserving jars, and then fill them with the vinegar mixture. You can sanitise the jars by running them through the sanitise cycle on your dishwasher. If you don't have a dishwasher, place them in a large pot of cold water and bring to a boil for about 15 minutes.
Seal the jars with airtight, plastic coated lids. Store for at least two weeks in a cool, dark place like a pantry or cellar.
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