HOW TO VIDEO LINK : https://youtu.be/s4dS2OuFecg Easy to make and a must if you grow your own! I grew standard ruby red beetroots this year and also golden beetroot and they both pickled beautifully but I put them in separate jars to preserve the golden coloured ones.
Start by cooking the washed beetroot. Place a large sheet of foil on a baking tray, lay the washed beetroots on the foil and conceal them in a parcel. Pop into the oven at 180 degrees c for an hour. Check to make sure they are cooked through by just giving them a prick with a knife. Alternatively beetroot can be cooked by bringing to a boil in water then simmer for around 30-40 minutes until tender or to save time cook in a pressure cooker.
Remove from the oven and allow to cool then cut off the top and the root and the skins will rub off. Note the beetroot will stain your hands – I wear rubber gloves.
Place the pickling spice in a dry frying pan and toast gently – this releases the wonderful perfume and aroma from the seeds. My picking spice also contained bay leaf pieces and small whole chillies. Remove these from the mix before toasting. Pop the bay and chilli into a large sauce pan. Once toasted, transfer the spices immediately from the hot pan to your large saucepan.
Add then the vinegar and sugar and place over a gently heat and allow the sugar to dissolve. Turn the heat up then and boil for just 5 minutes.
Take your clean sterilised jars – slice the beetroot into the jars – any small beetroot leave whole. I then add a pinch of sea salt and a whole clove to each jar. Pour over the hot vinegar and spoon in the spice berries. Seal and wait a month before eating.
Great for Christmas !
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