Recipe Preserved Beetroot

RECIPE PRESERVED BEETROOT

Steps:

• Cut off beetroot stem leaving about 2 inches. Place them in a pot, cover with water and simmer till slightly soft but still slightly firm. Test by inserting a skewer. Remove beetroot from pot and place into a bowl and save the water. Allow beetroot to cool and remove the top and base and skin them which is quite easy with the hands it just rubs away. Discard skins etc. You can slice the beetroot or leave whole depending on size.Into another pot place about 6 cups of the saved beetroot water, vinegar and brown sugar. Simmer till sugar has dissolved. Place the jars and lids face down on a baking paper covered tray in the oven at 150 degrees for about 15 minutes. Remove from oven and turn right way up. Fill the jars with the beetroot slices being careful not to burn yourself. Pour beetroot water mix over beetroot to the top and place lids on tight.Set jars aside in a safe place to cool. The pop bit in jar lids will pull down as they get cool. I like to keep them in the cupboard for a few weeks minimum to infuse the vinegar flavour before eating.

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

PICKLED RED BEET EGGS

Steps:

• Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
• Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
• Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.