How to pickle beetroot

[DebDeb]

Has anyone got a very simple recipe for pickling beetroot please?

[sweetdor]

very easy..........boil the beet,until soft,let them cool down then just rub off the skin which will almost fall off in yr hands.slice put into clean jars pour on the vinegar to cover the beetroot.apply the liddone.good luck

[DebDeb]

Ok Thanks that's what I will do.
Anyone know how to get red beetroot stains off your fingers?
Only joking!
Thanks sweetdor!

[whiffey]

DebDeb, they take a *long* time to cook, depending on size obviously, and don't use your best saucepan. I keep a really old one just for boiling beetroot.

[Clanad]

If I may... we're talking beets, as in the deep red root grown in one's garden, right? (Trying to assure understanding of terms from the U.K. to here in the U.S.). A couple of tips... first, leave some root and top on the beet before cooking. This will greatly reduce "bleeding". As previously mentioned, the skins will slip easily and then trim the tops and root. Cook them until fork tender, not mushy soft. Try to limit the size of beet to about 2 inches in diameter. Larger ones can be tough and fiberous. Here on the ranch we use the following recipe for Pickled Beets:
3 quarts small beets (about 30)
2 medium onions sliced thin
3 C. water
3 C. white vinegar (we prefer cider vinegar though)
3 C. sugar
3 T. pickling spices
To cook beets, leave about 1 inch of the stem attached. Cover with water and bring to a boil. Cook until they are just tender. Drain and rinse with cold water to stop the cooking. Peel and slice.
Add onions, water, vinegar, sugar and pickling spices to a pan. Bring to a boil. Add sliced beets and simmer for 15 minutes.
Pack beets in hot, sterilized jars, leaving 1/4 inch headspace. make sure all the beets are covered with the liquid.
Process the beets in a hot water bath for 30 minutes. Seal tightly.
The pickling spices are commercially available here at all grocery stores, but one can use the following mixws into the canning liquid when still hot:
1 tbsp. mustard seed
1 tsp. whole allspice
1 tsp. whole cloves
3 sticks cinnamon, broken.
(Use rubber or latex gloves or you'll be the prime suspect in the next ax murder... ) Best of luck!

[DebDeb]

Looks like I will be busy!
Thanks everyone!

[sweetdor]

blooody hell all she wanted was pickled beetroot looks like shes got a full blown 3 course meal....lol

[ACB312]

It is good to use stronger vinegar than normal, about 6% acetic acid. Sarson's ready spiced pickling vinegar is very good.

[dan200sx]

Hi folks. I followed these guidelines last night (thanks for the pointers). I still have questions though - how long should I leave the beetroot in the vinegar before it is good for eating? And should I be keeping the jar in the fridge, or just in a dark place?