It is beetroot season over here and the father person keeps returning from the store with a huge bag of beetroots… so I have been experimenting somewhat. I would say we were preserving, only – even the biggest bag, is eaten before 24 hours is up. So preserving I think not, but pickling for sure…
Let’s Meet the Players:
- 3kg of beetroot
- 1.5 cups of water
- 3 cups of Vinegar
- 1.5 cups of sugar
- We keep ours plain, but you can add: a bayleaf, half a teaspoon of peppercorns and/or mustard seeds, 2 or 3 cloves and even a cinnamon stick.
Let’s Play the Game
- Rinse and top and tail the beetroot and cover them with water.
- Boil steadily for about 20 minutes, until they feel soft enough to poke them with a fork easily.
- Drain and leave them until they are cool enough to touch. Then you can use a small knife or even a cloth to wipe the skins off them.
- Pop your beetroot back into the pot. Add your vinegar, sugar and water together. And boil for another fifteen minutes or so. This mixture should cover your beetroot, you can increase your liquid by just increasing the ratio: vinegar is twice the water and sugar amounts.
- Once your beetroot has drained and cooled for the second time, you can cut it into slices.
- At this stage you are supposed to pop it into jars, cover with the vinegary liquid and store in a cool place. This however never happens at our house because it gets eaten way too quickly for any sort of storage.
That’s it – so, so very easy!!!