Pickled Beetroot Recipe
It seems somehow appropriate (and perhaps a little desperate for the sake of a pun) to seek inspiration from Mrs Beeton for a PickledBeetroot recipe. According to Mrs B the secret is to not boil the beetroot, as this bleeds out the colour. Roasting them first will not only retain their colour but will also concentrate the taste too. Make a large amount of pickling vinegar – you can use it for other vegetables too.
see also:How to Pickle FoodElizabethan Pickled MushroomsMake Your Own Pickling Spice MixINGREDIENTS1kg (2lb 3¼oz) unpeeled young beets (about 5 medium-sized beets)20 juniper berriesSalt FOR THE SPICED PICKLING VINEGAR300ml (½ pint) cider vinegar (or red wine vinegar)70ml (2½ fl oz) water½ tsp coriander seeds2 tsp juniper berries1 tsp allspice berries5 cloves2 bay leaves200g (7oz) granulated sugar
METHOD
1 Preheat the oven to 200°C (400°F, Gas 6).
2 Top and tail the beets, washing them well, then place them in a roasting tin lined with foil, together with the juniper berries and a pinch of salt.
3 Cover with another sheet of foil and seal in, then put the tin in the oven and cook for 1–2 hours until the beets are cooked through and tender.
4 While the beetroot is roasting, place all the spiced pickling vinegar ingredients in a pan, bring to the boil and simmer for 5 minutes, then leave to cool.
5 When the beetroot is cooked, remove it from the oven and let it cool. Once cooled, peel and cut them into even pieces and put into sterilised jars – or leave them whole if they are particularly small.
6 Cover with the spiced pickling vinegar, seal and store in a cool, dark place for up to 1 year.
