[rachelr]

Hi all I have searched and found some recipes for pickling beetroot. BUT please can anyone recommend one they particularly like.

Many thanks Rachel

[plum crumble]

well the one on this site has proved delicious for me - I add a lot of chilli to it. I also do a version with added orange zest - the combination of beetroot and orange is delightful

[compostqueen]

It sure is!   

I like Delia's beetroot pickled with tropical peppercorns with slivers of raw shallot added between the layers, for an extra crunch. Recipe is on here

[New shoot]

Here's a link to a discussion we had this summer about preserving beetroot, which has some alternate beetroot recipes in it Rachelr

http://chat.allotment-garden.org/index.php?topic=81371.msg911541;topicseen#msg911541

[rachelr]

THANKS EVERYONE xxx

[cheshirecheese]

I also like to use the Delia Smith recipe, but use slivers of red onion rather than shallots,  and I also layer the beetroot with sliced mooli.  As the beetroot is baked and the mooli is raw, there's a lovely combination of textures.  I make a lovely beetroot & orange preserve too from the Atkinson & Mayhew 'Complete Book of Preserves & Pickles':  

12oz Raw Beetroot
12oz Eating Apples
1/2 Pint Malt Vinegar or Red Wine Vinegar
7oz Granulated Sugar
8oz Red Onions, Finely Chopped
1 Garlic Clove, Crushed
Finely Grated Rind & Juice of 2 Oranges
1 Tsp Ground Allspice
1 Tsp Salt

Peel, core and chop the apples.  Thinly peel the beetroot and put it through the food processor using the coarse grater disc.

Place vinegar and salt in a pan and heat gently until sugar has dissolved.  Add the rest of the ingredients.  Bring to the boil, reduce the heat and simmer for about 45 mins.  

Increase the heat slightly and boil for ten mins or until the chutney is thick and the spoon leaves a trail (you need to stir frequently at this stage to avoid it catching).

Pack into warm, sterlised jars.  Store in a cool dark place and leave to mature for at least two weeks.  Keeps for six months.

... Oh dear, senior moment ... just realised I'd added this to the Recipes section on here a couple of months ago!!

http://www.allotment-garden.org/recipe/2001/beetroot-and-orange-preserve-recipe/

[plum crumble]

YUMMY!!!!!!!

[gavinjconway]

Try this  - It is great

1 ½ kg young beetroot
500 ml  / 2 cups water and juice – kept over from the boiling pot
500 ml  / 2 cups vinegar
400 g / 2 cups sugar
2 ml salt
2 ml ground cloves
2 ml cinnamon
2 ml ground ginger
1 ml black pepper

Boil beetroot till tender. Remove skin, cut into small squares or slices. Keep 2 cups water and juices.

Put rest of ingredients into enamel pot and bring to the boil. Put in beetroot and simmer / boil slowly for 20 minutes.

Bottle into hot sterilized jars and seal.

Refrigerate once opened..

[compostqueen]

I had beetroot and orange chutney on my ham sarni this very day