Preserving is a great method to ensure you have fabulous produce all year round, by preserving your beetroot when it is at its prime you simply have to reach a jar from your pantry and twist off the lid to taste the gorgeous earthy taste that is beetroot. I use both the traditional colored and golden beetroot.
Preserving is very simple, I often make extra liquid and keep it in my fridge and simply bring it to the boil when I’m wanting to make preserve a small batch of whatever wonderful vegetable I’ve found to have excess on hand.
Preparation: 5 minutes
Cooking time: 40 minutes
Bottling: 5 minutes
3/4 cup water
3/4 cup sugar
1 1/2 cups vinegar
1/2 tsp black peppercorns
1 bay leaf
1/2 tsp mustard seeds
1/2 cinnamon stick
1/4 tsp salt
Wash the beetroot really well and trim the stalk to very close to the bulb. If you trim the beetroot bulb at this stage they will ‘bleed’ in the cooking process and the final color will not be as vibrant, it doesn’t affect the flavor though.
Boil the beetroot for approximately 30-40 minutes until soft when you push a knife into them.
Once cooked, drain and when cool enough to handle, peel and slice or cut into pieces and place into sterilized jars.
Cover with the preserving liquid and seal the lids tightly whilst still hot.
Allow the jars to cool and the lids should ‘pop’ this can be helped by turning the jars onto the lids. This seals the jars and allowed for long storage.
Whilst the roots are boiling, in a separate saucepan add all of the preserving liquid ingredients and bring to the boil, simmer for about 5 minutes, then strain the liquid into a pouring jug, discarding the spices.
Ensure you pour over the beetroot in the jars whilst still hot.
There are a few methods from boiling in a pot on the stove cover the jars with water, boiling for about 10 minutes.
In the dish washer just run through a very hot cycle
In a steam oven for about 10 minutes
Whatever your method either fill straight away or place in an oven on a low heat about 100 until you are ready to use them.