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pickled beetroot

listed by melinda

Preparation time: Not listed    Cooking time: Not listed

Recipe overview: a bit nicer than the standard edmonds recipe!!


Beetroot 6-8 medium sized
Onions 2, sliced
wine vinegar 350ml
mustard powder 1 1/2 Tablespoons
salt 1/2 teaspoon
sugar 275 grams
dill seeds 2 teaspoons
Recipe image: pickled beetroot

Method of preparation / cooking

Boil the beetroots until they are tender. *if they are of different sizes, i find that starting with the largest and adding in the smaller ones at 20 minute intervals works well to get them evenly cooked*
Drain and set aside, reserving 300ml of the liquid.
when the beetroots are cool, slice off the tops and bottoms.
Using your fingers, slip off the skins.
Slice and set aside.
In a medium saucepan bring the vinegar and the reserved cooking liquid to the boil over a moderate heat.
Add the mustard, salt and sugar. Stir to mix, and bring to the boil again. remove from heat and set aside.
Arrange the beetroot slices and onions in layers in clean jars. Add the dill seeds. cover with the hot vinegar mix. lightly screw on jar lids.
allow to stand for a few days before using

yield should be about 1.25 litres. Small whole beets can be pickled in the same manner.

pickled beetroot

Recipe image: pickled beetroot

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