We planted this bunch of beetroot way back in February. The ground is so cold at the moment that it acts a type of fridge, stopping it from growing but keeping it fresh for us to pick as we need.
Gather
1 biggish jar, sterilised
7 fresh medium beetroots
1 and 1/2 (375ml) vinegar (we use apple cider vinegar)
1 and 1/4 tablespoons dry mustard
1/2 teaspoon salt
1 cup sugar
Cook
1. Wash the beetroot and place them in a saucepan. Add enough cold water to cover the beetroot. Bring to the boil and cook until the beetroot are tender.
2. Drain beetroot reserving 1 and 1/4 cups (300ml) of the cooking liquid.
3. Once the beetroot are cool, cut off the tops and bottoms and peel.
5. Mix together the reserved cooking liquid and the vinegar in a saucepan and bring to the boil.
6. Add the mustard, salt and sugar to the saucepan. Stir occasionally and bring to the boil again. Remove from the heat.
7. Place beetroot slices in your jar and pour hot vinegar mixture over the top.
8. Screw on lid and refrigerate for a few days before use.
Will last for a while after opened if refrigerated.
Tell me peeps, are you a fan of the beet?
What's your fave way to partake?
Happy new week!
Happy canned beets!
xx
These look so yummy, I am going to remember it when my beets come up.
ReplyDeleteI just wanted to add that I love the tone and richness in your photos. I am shooting a wedding{ imagine amateur photographer, here] in Oct and would love to achieve this tone in my photos, any tips you have or editing program you use you could share. I am a little nervous about the whole thing and know I have the eye but would love to add a little depth and richness.
Wow! Thank you so much!
DeleteThe truth is that photography is the aspect of my blog I have the least confidence in.
I just kinda make it up as I go along.
I have a proper copy of photoshop sitting here next to me but I am too scared it'll crash my computer if I install it.
In the meantime I use iphoto or picmonkey to edit a bit here and there.
And I always take a gazillion photos of the same thing and edit right down.
I wish I had something a bit more concrete for you.
Good luck! And how exciting. x
Pickled, in borscht, cooked and still hot ... I could eat the stuff all day!
ReplyDeleteLove popping by your blog....so envy your lifestyle (in a nice way). Just harvesting our beets but they're not as big this year. Mostly cooking them on the bbq at the moment, peeled and chopped into wedges with a little oil and a drizzle of balsamic vinegar YUM! or grated raw in salad. Definitely going to try your way of pickling them...sounds much nicer than my usual recipe.
ReplyDeleteI have my gran's recipe...must just try it out!
ReplyDeleteHey Kate, I have a great beetroot chutney recipe coming up soon, I just haven't written up the post yet but will keep you informed. We are in the thick of beetroot at the moment. I love it roasted with goats cheese crumbled on the top. Jo xx
ReplyDeleteI love beetroot too. They get roasted and thrown into salads and couscous. I also make a fabulous beetroot and lemon chutney very summer.
ReplyDeleteI love home pickled beetroot! I'm waiting for our latest seedlings to grown their bulbs so we can pickle again.
ReplyDeleteI just did a post on delicious beets also... http://www.twinsplusonemumma.com/2013/08/beetroot.html
ReplyDeleteI love it roasted! Oh yum! We wont pickle ours for a few weeks yet. x
Your photographs are so good, I can almost taste th beetroot!
ReplyDeleteJust found your blog through Down To Earth, and can not believe how mind-blowingly beautiful it is. Just read a few pages, and more than one post brought tears to my eyes. Would you mind if I used a concept of yours in the title of my blog? (I change the title every year in May, but nothing has seemed quite right until now). I would like to call my current incarnation, "Year Seven: In Between, Missing, and Here." Thank You!
ReplyDeleteWith pleasure. Absolutely. And thank you.
DeleteAlthough I can't quite work out where in my blog that came from.
Great. Just the recipe I've been looking for. Love beetroot and haven't bought the canned variety in years but I have to admit we've occasionally missed the canned version. No need now:) x
ReplyDeleteThese look delicious Kate, warm and cosy photos as always. I have only just learnt to love beetroot. Too much canned stuff when I was young I think. Now I grow it and love to bake it or use it in a beautiful beetroot chocolate brownie. x
ReplyDeleteI always hated beetroot, but I had only ever had the canned stuff. Then a few years ago hubby grew it in the garden and I had it roasted. I've never looked back. He also makes an awesome beetroot relish which I adore. I might surprise him and try this one.
ReplyDeleteThanks for sharing Kate, I will be making some for the other half to enjoy.
ReplyDeleteI have been making fresh juice with various citrus, carrot and beets. They are yum and the colour is amazing. My 3 yr old has a tummy bug today but she still came out this morning asking for this juice thinking it would make her better... bless xx
ReplyDeleteThanks for the recipe! I'm not a big fan of pickled things myself, but my partner loves it. I'm going to surprise him and make these from a a bunch of our own beets.
ReplyDeleteThey look pretty easy to make that I might have to buy some and give them a go as I haven't got any growing in my veggie patch. I tried growing them last year and didn't have any success so I didn't bother this year. Regards Kathy A, Brisbane, Australia
ReplyDeleteCheckout http://www.rhs.org.uk/ - may help on growing beets - I always a find it a great source of confidence when I question myself...
DeleteI do lurve beetroot - so autumnal, and I do love autumn, too. And homemade pickles are always sooo much nicer than shop bought. I also truly love your photography...how about some how-tos sometime??? (Pretty please??). Thanks for the fab blog! Jen (in the UK)
ReplyDeleteI have to like beetroot, it keeps coming up in my veggie box every damn week! Pickled yes indeed :-)
ReplyDeleteLooks good. Now you just need a fresh seeded roll, lettuce, a little mayonnaise, grated carrot, cucumber slices, a sharp cheddar - sliced if it doesn't crumble - and, da da, yummiest salad roll ever.
ReplyDeleteNo, no, no! Homemade pickled beetroot is waaaaay more delicious than bought. The flavours are more intense. The only problem is we eat the homemade stuff a lot quicker that the bought!
ReplyDeleteOh my. This sounds amazing. I love beetroot. We have tried growing some this year and have been very successful. I will definitely be giving these bottled beetroot a go. Yum. Thanks for sharing.
ReplyDeleteI bake my beets in the oven in foil for about and hour or until done like a baked potato. I slice up some carrots and bake them on a cookie sheet with olive oil for about 25 min. I then put about 3T. of balsamic vinegar and 3T. honey in a skillet, add the cut-up beets and carrots and let simmer all together. Serve hot or cold. I never liked beets before I tried this Betty Crocker recipe. Yummy!
ReplyDeleteCan you use honey instead of the sugar? And if so, what amount would you use for this recipe?
ReplyDelete