Pickled Beetroot With Shallots Recipes
PICKLED BEETS RECIPE
This Pickled Beets Recipe is both easy and delicious. Pickled beets can enhance any salad or sandwich and are a fabulous and healthy snack!*Makes 2½ cups / serving size: ¼ cup
Provided by Valentina K. Wein
Categories Ingredient Snacks
Time P2DT15m
Number Of Ingredients 7
Steps:
- Add both vinegars, water, salt and sugar to a small saucepan. Bring to a boil and remove from the heat. Stir to be sure the salt and sugar are completely dissolved.
- Place the prepared beets and shallots in a large jar or glass bowl, and pour the vinegar mixture over them. Do not cover and let this cool to room temperature.
- Then cover with the lid or seal tightly with plastic wrap. Place in the refrigerator for at least two days before trying them. (They should keep for up to a month in the refrigerator.)
Nutrition Facts : Calories 35 kcal, ServingSize 1 serving
PICKLED BEETROOT WITH SHALLOTS
Beetroot is vastly underestimated, in my opinion. Perhaps that's because the strong malt vinegar of the commercial pickling masks the true flavour of the beetroot, or maybe it's because of overboiling. But when prepared in the following way it provides a wonderfully flavoured and textured accompaniment to cold cuts at Christmas time. To sterilise the jar, wash it thoroughly in warm soapy water, rinse and heat in a moderate oven for 5 minutes.
Categories Preserves Christmas: Chutneys, Pickles and Preserves
Yield Makes an 18 fl oz (500 ml) jar. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe
Number Of Ingredients 5
Steps:
- Trim the beetroot and wipe them, but leave the skins on. Then wrap them all up together in a parcel of foil. Place the parcel on a baking sheet and bake them for about 3 hours or until they feel tender when pierced with a skewer. Now remove them from the oven and, as soon as they are cool enough to handle, peel off the skins and slice the beetroot thinly. Peel and thinly slice the shallots too, then layer the beetroot and shallots in the sterilised jar. Next place the vinegar, berries and salt in a small saucepan, bring up to simmering point, and pour the whole lot straight over the beetroot and shallots to cover them completely. Seal the jar immediately, label it when cold, then store. The beetroot doesn't need to mature - it can be eaten within a day or two and will keep well, provided it is always totally immersed in the vinegar (so you may need to top it up after you use some).
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