Thrifty Kiwi
Like our Facebook page
  • Home
  • Blog
  • Homesteading
  • Gardening
    • 2025 Garden
    • 2021 Garden Blog
    • 2019-2020 Garden Blog
    • 2017-2018 Garden Blog
    • 2016-2017 Garden Blog
    • Kiwi Urban Homestead 2013-2015 Garden Blog
    • Pest & Diseases
  • Recipes
    • Autoimmune Protocol
    • Meals and Snacks
    • Preserving
    • Household Cleaners
    • Health & Beauty
  • Skills
    • Menu Planning & Grocery Shopping
    • Money & Budgeting
    • Preserving How-Tos
    • Housekeeping
    • DIY
    • How to Find Stuff Free or Cheap
  • Animals
    • Critter Blog
  • About
  • Contact

Pickled Beetroot

2/3/2016

5 Comments

 
Picture
My family and I have long enjoyed slices of canned beetroot with summer salads and sandwiches, in home-made burgers and so on. It used to be something I regularly purchased from the supermarket in summer, but no more! That's because beetroot is super easy to grow, and making your own bottled beetroot is super easy too! Plus, of course, when you make it yourself, you know just what's in it (no nasty preservatives for us, thanks!), bottling (canning) it in a glass jar means no plastic can lining contaminants, and growing and preserving it oneself saves money. Not to mention you get a free bonus - beetroot greens (leaves) are super yummy and nutritious, and they freeze really well - cooking them for dinner involves dumping the frozen greens in a pot of boiling water and cooking for only 2 minutes!

Pickled Beetroot

Ingredients:
3 cups vinegar (I use malt)
2 cups water
2 cups sugar
2 tsp plain salt
prepared beetroot (see below) - note I used about 2 times above ingredients for about 3 kg of beetroot.

Method:
Bring all ingredients except beetroot to boil in large pot. Add prepared beetroot in small batches, return to boil, then bottle using the overflow method.
How to prepare beetroot:

Pick fresh beetroot, shaking off worst of dirt, then rinsing
under running water.
  • Twist off leaves, leaving about an inch of
  • stems attached to beetroot (to prevent excessive bleeding). Do not remove long tap root at the bottom.
  • Scrub the beetroot well to remove any remaining dirt.
  • Place clean beetroot in a large pot, cover with water, bring to boil and then simmer until tender (about 40-60 mins).
  • Drain and allow to cool
  • Slip skins off, removing tap root and remaining tops at the same time.
  • Slice beets evenly and place in bowl
  • They are now "prepared" and ready to be bottled.
Picture
Picture
Picture
Picture
Freezing Beet Greens
To prepare beet greens for freezing, pick through leaves and remove any that are damaged. Wash remaining leaves carefully, shake off excess water. Chop leaves roughly, then bag and label before placing in freezer. Simple!

Of course, beet greens can also be eaten raw (in salad or sandwiches) or cooked fresh - freezing is for when you've harvested lots of beetroot and so have more greens than you can use at once.


5 Comments
Cat
16/1/2017 03:53:01 pm

Thanks for sharing your recipe. I did my first ever preserving last week following this recipe and the overflow method. Worked great. Only thing I did find was my beetroot is far too sweet for my liking. My next batch I think I'll only use a quarter of the sugar. Thanks again!

Reply
Thrifty Kiwi
17/1/2017 08:00:20 am

It's been some time since I made this, but these days I do find I prefer everything much less sweet, so no doubt will cut back the sugar considerably next time I do. Thanks for your comment. :-)

Reply
Thrifty Kiwi
17/1/2017 07:57:39 am

Thanks for your comment. I haven't made this in a while, but these days I do find I like things far less sweet than I used to, so I will probably cut right back when I make the next lot!

Reply
Russ Whangaparaoa.
7/1/2018 11:12:53 am

A great simple recipe that I use all the time. Thank you for sharing. All of my beets are home grown, so from start to finish, all home made. I will also cut down the sugar a bit more next time. This time I've added a home grown chilli to each pot.

Reply
Lesley Maharey
21/1/2023 02:01:12 pm

I went to bottle some beetroot this morning and found I had no malt vinegar so I used balsamic vinegar and boiled and reduced the liquid. It is delicious.

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Categories

    All
    Apples
    Beetroot
    Berries
    Brocc & Cauli
    Cabbage
    Cucumbers
    Dairy
    Ferments
    Flowers
    Freezing Vegetables
    Garlic
    Jams And Jellies
    Meal Bases
    Pectin
    Pickles
    Pickles - Fermented
    Sauces & Condiments
    Sauerkraut
    Tomatoes
    Vinegars
    Zucchini/Marrows

    Archives

    March 2024
    February 2018
    January 2018
    April 2017
    March 2016
    February 2016

    RSS Feed

Powered by Create your own unique website with customizable templates.