Pickled beetroot

Beetroots pickled in white wine vinegar, brown sugar and spices
I absolutely love sharp flavours. I love the sour tang of a fizzy sweet or a slice of lemon tart, my salad dressings are always strong with lemon juice or vinegar or both, and don’t even try giving me a fish supper without a pickled onion on the side. Pickles are the ideal antidote to a craving for something sharp and sour, and they come in any variety you could want: onions, cucumbers, carrots, cabbage, walnuts, beetroots, the mysterious pickled egg (which I am yet to try…it seems a pickle too far to me but do correct me if I’m wrong). Pickling is also a fantastic way to preserve fresh vegetables either if you have a huge glut or if you’re a small household, like us.

I got a bag of home-grown fresh beetroot from my dad a couple of weeks ago, but with only two of us in the house, one of us feeling very under the weather and the weeks menu already planned and bought I wasn’t sure where to incorporate these beautiful little vegetables into our meals. Pickling it was. A jar of pickled vegetables will keep extremely well in the fridge for several months, if not longer. Just make sure that you sterilise the jar before filling – wash the jar in hot soapy water, fill to the brim with boiling water and then drain and leave upside down in a warm oven or on the counter top to air dry completely.

One year ago:
Pasta carbonara
Ingredients for pickled beetroot
Ingredients (makes one large jar)
500g beetroot
300ml white wine vinegar
200ml water
200g light brown sugar
2 bay leaves
3 whole cloves
1 tsp peppercorns
1 tsp mustard seeds
1 tsp course sea salt

Method
1. Give the beetroots a scrub under cold water if they still have earth on them, and trim the leaves and roots. Place in a large pan of water and bring to the boil. Simmer for 10-15 minutes, depending on the size of the beetroots, until a sharp knife can be easily inserted.
Washed and trimmed beetroots ready to be boiled
Boiled beetroots
2. Drain the beetroots and leave to cool.
Boiled and drained beetroots ready to be peeled and sliced
3. Peel the beetroots (this should be quite easy – I used kitchen roll to gently rub away the skin which meant my hands didn’t end up dyed completely red!) and cut into thick slices. Pack the beetroot slices into a large sterilised jar.
Thickly sliced beetroots
Thickly sliced beetroots
4. Place the vinegar, water, sugar and spices into a small pan. Bring the mixture to the boil and simmer for 2 minutes, stirring until the sugar has dissolved.
Pickling liquor made of vinegar, sugar and aromatics
5. Put a teaspoon of sea salt on top of the sliced beetroot.
Adding a teaspoon of course sea salt to the sliced beetroot
6. Carefully pour the hot pickling liquor over the beetroot to fill the jar. You might not need all the liquid, but make sure to pack all the spices in. Leave to cool then seal with the lid and store in the fridge.
Pouring the hot pickling liquor over the sliced beetroot
Pouring the hot pickling liquor over the sliced beetroot
The beetroot doesn’t need a long maturing time, you can eat it a couple of days after pickling. It will keep well in the fridge for several months – label the jar so you remember when they were made.
Pickled beetroot
Serve the pickles with a spread of cheese and crackers, or use in sandwiches or a goat cheese salad…or just creep to the fridge and eat a slice straight out the jar if your cravings demand it.

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