How to Pickle Beetroot

So, for those that don’t know the Beetroot you buy in the supermarket that is in tins and jars is pickled.  You might be reading this and saying “well that’s obvious,” but I’m telling you because a lot of people I told that I was pickling beetroot did not know.

I’d been pickling the odd beetroot here and there  but on a solo trip to the fruit shop my partner decided to buy about 5 kg’s of beets.  We often head to our fruit shop, Rochedale Markets, and come home with large bags of stuff.  We once bought 12kg of lady finger banana’s for $5.  All of our family benefit from that and I ate so many banana’s!

Back to the Beetroot.  So, at first I’m like FML, I don’t feel like pickling that many beetroot and left them sit on the bench for a couple weeks.  Beets have pretty good longevity so they were still looking fine when I eventually did these 5 jars.  There are still about 1/3 of the beetroot left.

Ingredients
Fresh Beetroot
1 tablespoon Salt
2 tablespoons Sugar
750ml Apple Cider Vinegar
300ml water

Specific Tools
Glass Jars, sterilised
Measuring jug

Peel your beetroot and slice.  If you have large beetroots (too big for the jar) quarter them.

Boil your beetroot for about 3-5 minutes. It gets a bit softer with 5 minutes, or 3 minutes for crisper beets.

Fill your jars with the boiled beets.  FYI, the boiled beets stained my hands a horrendous dark brown so wear gloves if you have a job where people might see (and judge) your hands, they look disgusting.

Boil the Salt, Vinegar, Sugar and Water. I like to reserve red liquid that the beets are boiled in (about 100ml) so my vinegar mix is red but this is not necessary.  Also, if you need less liquid just use the same ratio’s for the smaller amounts.

To make it easy for you pour your boiled liquid into a jug and then fill out your beetroot jars. Put the lids on nice and tight.  The buttons on the jars might pop themselves down once the jars cool but if not you can press them down during the process and they’ll stay popped in.

Allow to cool and refrigerate.  If you are a slowpoke to eat things you ma want to put on the date you made it.  They don’t last long enough in my fridge to bother.

Homemade pickled beets really are yummy so if you’ve been thinking about it (and looking for a recipe) just do it! You won’t regret your pickled beets.

One thought on “How to Pickle Beetroot

  1. Pingback: $70 challenge, update 3 | Your Organ Grinder

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