Approx cost: €1
Approx calories (per serving): n/a
Approx preparation and cooking time: 60 – 90 mins
So you may have seen my earlier post on Stir-fried Beetroot Greens on the 24th of July, and I did promise an incoming post for the beet-“roots” themselves, so here we go. Now, there’s a lot you can do with beetroot (it makes a delicious drink for example!), but I thought I’d stick to something rather traditional. You’ll need an appropriately sized canning jar – mine was rather too large but it’s not like they’re going to be around for long enough for anything bad to happen to them, though if you do make a large quantity, storing them in a cool place will ensure they keep for quite some months. The recipe below is for ~400g of Beetroots. You should adapt the recipe accordingly based on the weight of beetroot you will be using!
– ~400g Beetroot, whole, washed, not peeled
– 50g Sugar
– 5 tbsps Spirit Vinegar
– 3 Whole Peppercorns
– 2-3 Cloves
You’ll also need
– Coffee filters or Muslin Cloth
- Place the beetroots into a large pan of water and bring to the boil. Boil until soft all the way through. This can take anywhere from 20 minutes for small beetroots to around 50 for larger ones, sometimes perhaps even longer.
- When cooked, drain the beetroot, being sure to save the cooking water, and allow to cool a little, before rubbing off the peel with your hands (the peel will come away very easily!). Trim the ends off and cut the beetroots into evenly sized slices or chunks. Set aside while you filter the cooking water, either through 2 or 3 coffee filters or a Muslin Cloth. This is to ensure you remove any particles of soil from the water. Once you have strained about 2 decilitres of cooking liquid, add it to a saucepan and add in the vinegar, sugar, cloves and peppercorns.
- Prepare a suitably sized jar (or jars) for canning. Wash them thoroughly and sterilise them. Some people like to boil jars in a large pan of water. Other methods, including placing the jar in a hot oven (around 160 degrees Celsius) for about 15 minutes also work. While your jars are sterilising, bring the vinegar solution to the boil and heat for a couple of minutes until the sugar has dissolved. Transfer the beetroot to the canning jar, pour over the vinegar solution and seal the jar. Allow to cool before storing, preferably in the fridge. This will ensure maximum shelf-life.