Pickling beetroot

Pink.

Hi MBE,

You can eat it within a few days or leave it to mature as long as you want to. Just make sure the beetroot is always covered in the vinegar. I envy you the white beetroot as I've only ever pickled ordinary beets....going to keep my eye out for some seeds for next year.

Pink

mrbadexample

Pink-winged wrote: »

...going to keep my eye out for some seeds for next year.

Pink

Here. Although there is an £8 minimum order, so you'll have to find something else that takes your fancy.

And I didn't have to wear gloves to skin them after they were cooked.

mrbadexample

Ok, I've now got two jars of beetroot in vinegar. It was very soft and watery when I sliced it - I think I might have boiled it a bit too long.

Will it be ok?

floyd

I'm sure it will still taste fine, I wouldn't leave it too long before eating though as it will soften slightly more the longer you leave it in the vinegar

mrbadexample

I think I'll call these the test samples then.

Primrose

You can cook the leaves like spinach. Wash and allow to wilt down in a saucepan with only the washing water left on the leaves. It will only take a couple of minutes to cook them. You can also tear them up and put them into vegetable stir fries. If you're short of jars for pickling, you can twist the leaves off, and store them in a bucket of dry compost under cover for months. I've still got some stored in this way which I picked last autumn and they're still firm and in good condition.
I think beetroot is nicest when cooked fresh and eaten as a vegetable, and it's nice with egg and bacon. Beware of eating too much at any one time. It's known to have a laxative effect!

Primrose

moran - if you want something a little different next year, grow Chioggia variety beetroot. The bulb has red and white rings in it. They blur to pink when you cook it, but if you slice the bulb into matchstick size chips when raw, they are red and white and make an unusual garnish for salads. The leaves of Chiogga are green rather than red, and are great for cooking as a spinach substitute.

kittendothroar

16011996 wrote: »

I Microwave My Beetroot, Top And Tail, Put In A Dish With The Base Just Covered In Water, Cover With Cling Film And Pierce It, And Cook On Full For 15 Mins, Then Cool, Peel Slice And Put In Jars, Fill With Half Vinegar, Half Water.

Hth

160.

sounds so simple and great! Now to find some jars...:T

kencojoe

I've bought beetroot from Tescos for a while now and kept in fridge. As I am on my own and too busy for growing and no facilities for cooking beetroot,Tescos' has been ok up until recently but the last few weeks has been going 'mouldy' -pink fur and spots, even tho' still within the use by date.
Have bought 2-1 etc, and has been ok several days past 'use by date' before.
If in future I unpacked them and placed them in vinegar and placed in fridge, would that help to keep them ok for 10 days or so?