pickling beetroot and shallots

meritaten

Found it!
its 'Beetroot Chutney' and its in 'Womens Weekly Cooks Treasury'
(have to say that or Martin wont let me post the recipe)

you need
2lb of raw (or cooked) beetroot, peeled and grated.
1lb of onions peeled and chopped.
1 and 1/2 pounds of apples peeled cored and chopped.
1lb of seedless raisins.
2 pints of malt vinegar
2lb granulated sugar
6 level teaspoons of ground ginger (why didnt they just say a couple of dessert or soup spoonfuls?)
2 level TABLESPOONS of hot horseradish sauce.
2 level TABLESPOONS of salt (personally i would reduce this to one - but I watch my salt intake like a hawk).
Method
Place all the ingredients in a large pan or preserving pan and bring to the boil. stir well and cook uncovered over a moderate heat for about an hour and a half, if using cooked beetroot, 2 hours if using raw beetroot. all the veg should be thick and soft and pulpy.
tip - the mixture should be so thick that a wooden spoon dragged through it leaves a 'channel' for a few seconds.
put into your warmed sterilised jars, cover and label.

if you are using white beetroot I dont see why you couldnt use white vinegar and add a tablespoon of sugar.
I dont think it would stay white - I would imagine it would be a pale golden colour.

wssla00

Thanks so much meritaten! Going to have a go tomorrow

mrbadexample

meritaten wrote: »

I havent tried pickling white beetroot so really dont know what it tastes like.

It tastes like beetroot. Honestly, the only difference I can discern is the colour. It's a lot less messy.

mrbadexample

wssla00 wrote: »

Thanks so much meritaten! Going to have a go tomorrow

Can you post back with how you get on? With pictures?

It looks like it'll make an awful lot...