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Easy pickled beetroot recipe

easy pickled beetroot recipe
As the local beetroot season comes to an end it’s the perfect time to preserve them in this easy pickled beetroot recipe provided by Beemart Enterprises.

Beetroots are grown around the Bundaberg Region during the cooler months and as the local season comes to an end it’s the perfect time to preserve them with this easy pickled beetroot recipe provided by Beemart Enterprises.

Easy pickled beetroot ingredients

  • 6 small beetroot, trimmed
  • 4 sprigs fresh thyme
  • 2/3 cup white wine vinegar
  • 2/3 cup caster sugar
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon salt

Method

Step 1: Place beetroot in a medium saucepan and cover with cold water.

Bring to the boil over high heat.

Cook for 30 minutes or until just tender.

Drain and then refresh under cold water and drain again.

Step 2: Wearing disposable gloves to ensure your hands don’t become stained red, peel the beetroots.

Using a small sharp knife, thinly slice beetroot.

Place the beetroot slices in a sterilised 3-cup-capacity glass jar – see note below on sterilising.

Step 3: Place thyme, vinegar, sugar, seeds, peppercorns, salt and 2/3 cup cold water in a small saucepan over medium heat.

Stir over the heat for two to three minutes until sugar dissolves.

Pour vinegar mixture into jar.

Seal and then turn jar upside down and allow to cool completely.

Refrigerate overnight to allow flavours to develop, then enjoy.

easy pickled beetroot recipe
Beetroots are grown around the Bundaberg Region during the cooler months and as the local season comes to an end it’s the perfect time to preserve them in this easy pickled beetroot recipe provided by Beemart Enterprises.

Sterilising jars for easy pickled beetroots

To prevent contamination and lengthen the shelf life of homemade preserves it's important to sterilise jars or bottles before you package them up.

It’s also important to choose glass jars with an airtight lid and remove old labels and ensure they are free from cracks or chips.

Wash in hot soapy water and rinse, then sterilise using one of the following methods:

Oven: Preheat the oven to 120C. Place upright jars and lids separately on a baking tray. Heat in the oven for 20 minutes. Remove jars and fill immediately with jam or other preserves.

Stovetop: Place jars and lids in a deep saucepan over high heat.

Cover with cold water and bring to the boil.

Reduce heat to medium and boil for 10 minutes.

Line a baking tray with paper towel.

Carefully remove the jars and place on tray. Allow to air-dry or pat dry with clean paper towel before filling with your favourite homemade preserve.

  • Last week's recipe: Silverbeet omelette with capsicum salad

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