Delicious, earthy and piquant accompaniment for various meals e.g. Mixed Grill, Scotch or Pork Pies, Salads etc.
Do NOT trim the roots or the leaves of the beetroot or they will bleed. Grab the leaves as a handful and twist off, for some reason this avoids bleeding.
Wash the beetroot thoroughly in cold water. Now place in a pressure cooker and cover with cold water. Sprinkle the salt into the water.
Close up the pressure cooker and set on a high heat to start the cooking process. Set the pressure cooker to the lower pressure setting and when it comes to pressure turn down the heat and allow to cook as follows:-
Beetroot should be pulled when they are somewhere between the size of a golf ball and a tennis ball. Beetroot this size will take between 10 and 15 minutes to cook depending on where they fall in the size range.
When cooked, release the pressure by the method recommended and pour the beetroot into a sieve to drain and cool.
Meanwhile, wash and rinse pickling jars then put them into an oven heated to 120C - 130C to dry and sterilize them.
When cool top and tail the beetroot. You will find that the skin of the beetroot will push off easily with your (rubber gloved) finger. Grasp the cleaned beetroot and lay it in its side. Using a sharp knife, cut down through the beetroot to form slices about 5mm thick.
Pour some of the pickling vinegar into the base of the pickling jar and start dropping the slices in one at a time. You need to ensure that all sides of the slices are exposed to the vinegar so do not drop in in bunches.
As the beetroot slices reach the top of the initial vinegar in the jar, add more and keep doing this until the jar is full - always keeping the vinegar just ahead of the beetroot slices.
Seal and wipe the jars and store away. The best storage option for pickled beetroot is in a fridge. This will prevent it from losing its colour (it has a tendency to turn brown over time) and keep it fresh.
I have often used this beetroot well into the next year from bottling and it stays as fresh and delicious as the day it was bottled.
Having searched BigOven and failed to find this recipe anywhere, am I to assume that only in the UK do we pickle beetroot?
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 195 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.1mg | 0 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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