August 9th 2007

Pickled Beetroot

I enjoy growing beetroot and have had some success with it over the last few years and even the floods in June have not deterred the beet from growing. One way of preserving the beetroot season is by pickling the beetroot and this is quite simple to do.

Pickling Beetroot

Homegrown beetroot

Ingredients

  • Beetroot
  • Vinegar
  • Sugar
  • Glass Jar

Method

  1. Lift beetroot out of ground and cut off the root and the leaves without cutting into the flesh if possible.
  2. Add one tablespoon of vinegar to a pan of water (the vinegar helps to stop the beetroot bleeding).
  3. Place beetroot in water and bring to boil.
  4. Let beetroot cook in pan of simmering water for 30-45 minutes.
  5. If the skin will easily move away from the beetroot then the beet is cooked.
  6. Peel off the beetroot skin and cut the beetroot into slices.Sliced Beetroot
  7. Place vinegar in pan with six tablespoons of sugar.
  8. Heat vinegar until the sugar is dissolved.
  9. Remove lid of jar and place jar in oven until the glass is hot (up to 5 minutes - this sterilises the jar).
  10. Place the beetroot slices into the jar.
  11. Pour over the vinegar and add lid.
  12. Label the jar with pickled beetroot and date.Pickled beetroot
  13. Serve with salads.

Enjoy.

My husband says there is no comparison between homegrown pickled beetroot and shop bought beetroot. It’s worth the effort of growing this veg to get top quality pickled beetroot.

Prize Winning Pickled Beetroot

I entered my pickled beetroot into the village produce show in August and it won first prize so go ahead pickle some beetroot today!

Posted in: Cookery

9 Comments »

  1. I grow beetroot every year in my garden, although only on a small scale, and not enough to pickle, I wish I had the space to grow more. When I haven’t got fresh from my garden I must confess to buying occasionally from the fresh counter in the supermarket as I love the hot chilli enhanced ones (maybe something you could try …!!!), although with my own I just eat it as it comes, no vinegar, but just eaten warm as it comes out of its skin, lovely!

    Comment by LOUISE — September 5, 2007 @ 2:56 pm

  2. Hi Louise,
    My husband and I think homegrown beetroot has a fantastic taste and when pickled blows the socks off the manufactured pickled beetroot. Infact my husband will not eat shop bought pickled beetroot.
    You will have to tell me more about the chilli enhanced beetroot.
    Thanks for visiting and commenting.
    Sara @ farmingfriends

    Comment by Sara @ Farming Friends — September 5, 2007 @ 4:50 pm

  3. how long can it keep for?

    Comment by mik — August 27, 2008 @ 8:28 am

  4. Hi Mik,
    Some pickles need time to mature and can be left for 3 months before opening. The pickled beetroot keeps for about 6 months, although this is not a problem in our house as soon as it has been opened it is consumed fairly quickly. Once opened I tend to put it in the refrigerator.
    Hope that helps.
    Kind regards
    Sara @ farmingfriends

    Comment by Sara @ Farming Friends — August 27, 2008 @ 9:47 am

  5. do i have to boil vinager before i add it to my beetroot in jars.

    Comment by rod — September 16, 2008 @ 5:09 pm

  6. Hi Rod,
    No I don’t think that you do have to boil the vinegar, but most recipes do say boil the vinegar, or warm through for a few minutes. I like to add sugar and so warm the vinegar to dissolve the sugar.
    I am experimenting with pickled quail eggs at the moment and I am putting them in different sorts of vinegar with different herbs and spices and some I am warming the vinegar and some I am putting in cold. I will let you know if there is a difference in taste.
    Kind regards
    Sara @ farmingfriends

    Comment by Sara @ Farming Friends — September 16, 2008 @ 6:35 pm

  7. Nice simple recioe - yhank you - Only it does not say if I ought to heat the vinegar before I pour it over the beets? I am going to try NOT heating it !!!
    John

    Comment by John Field — September 21, 2008 @ 10:23 am

  8. Hi John,
    You can add the vinegar cold or you can boil it. I usually heat the vinegar because I add a little sugar and that reduces the vinegary taste. Obviously when adding sugar I need to heat it to dissolve the suagr. I am experimenting with different sorts of vinegars and trying them old or warmed up with hard boiled quail eggs.
    Thank you for your question.
    Kind regards
    Sara @ farmingfriends

    Comment by Sara @ Farming Friends — September 29, 2008 @ 7:25 am

  9. i just pickled nt first jar of beetroot i boiled it whole for 45 mins while doing this poured boiling water into and around the jar and lid then when beetroot ready peeled and sliced i put it in jar added cold malt vinegar then put lid on have i done right or wrong and how long before i can eat it and how long will it last

    Comment by brian — October 1, 2008 @ 8:23 am

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