Pickled beetroot recipe (1 litre qty)

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Beetroots, trimmed prior to boiling for 90 minutes

The ingredients for 1 litre of pickled beets, available from any supermarket

I have adapted the original Mrs Beeton's original pickled beetroot recipe for a less industrial quantity than hers. This recipe also uses off the (supermarket) shelf ingredients. You don't even need a Kilner jar, the jar that contains the Sarson's pickling vinegar can be sterilised by a hot wash in the dishwasher and used to store the pickled beetroot. You'll even have some spare spicy vinegar left over for your fish and chips.

Ingredients

• 1 x 500 g bunch of beetroots (about 5 to 7 medium sized beetroots
• 1 x 1.14 litre jar of Sarson's clear white pickling vinegar
• * The vinegar purports to be already spiced, but I like to add a little zip to my pickles, hence the pickling spices..
• 1 x 26g packet of Shwartz `Pickling Spice' 'pictured

Mise en place

• Wash the beetroot free of any dirt but do not scrub hard and be careful not to nick the skins (or they will leach colour).
• Trim the leaves, leaving a few mm of the stem and remove the tap-root without cutting the skin of the beetroot.

Method

1. Bring a large pan of water to a boil, add the beetroot and simmer for 90 minutes.
2. Drain the beetroot and set aside to cool.
3. Once cool enough to handle, rub the skins off and properly trim the stems and roots.
4. Cut into slices about 12mm thick.
5. Sterilise the Pickling vinegar jar (or a 1 litre Kilner jar - A hot wash in the dishwasher should suffice for home use.
6. Pack the slices into the jar.
7. Meanwhile, add the all of the vinegar and all of the the spices to a large pan, and in a well-ventilated room, bring to a boil and continue to boil for 10 minutes.
8. Remove from the heat and allow to cool completely.
9. You can strain the spices through a clean cloth or leave them in. I enjoy my pickles quite spicy so tend to leave them in.
10. Pour the vinegar over the beetroot, ensuring that it is totally covered.
11. Seal the jars securely and set aside in a cool, dark, cupboard and allow to mature for a few weeks before use.
12. Strain any remaining vinegar through a clean cloth and bottle to use as a spicy condiment.