As part of our commitment to seasonal eating, Wares of Knutsford is publishing a number of recipes featuring the ingredients of the month. This month includes delicious, colourful beetroot. Having already shown a number of tasty ways to use beetroot, it’s time to go back to classic pickled beetroot.
Great with salads, cold meats and funky cheeses, once you’ve tasted homemade pickled beetroot you’ll never go back to shop bought!
Apart from the recipe ingredients, you’ll need a selection of jars for beetroot pickling – like pickled onions, these will need to be suitable for acidic contents which means vinegar safe lids. The Wares of Knutsford recommendation for pickled beetroot jars is the 480ml size, with heat sealable lids in a variety of colours and pack sizes – 12, 24 and 36.
Spiced pickled beetroot jars
- 1kg raw beetroot, leaves and stalks trimmed (small and medium sizes are best)
- 200g caster sugar
- 300ml white wine vinegar
- 3 star anise
- 2 cloves
- 3 allspice berries
- 2 bay leaves
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
Preheat the oven to 180 degrees. Wrap each beetroot in a piece of aluminium foil and roast on a baking tray for about an hour and a half or until soft enough to insert a skewer easily. Set aside to cool.
Unwrap the beetroot then peel and remove the stalks. Smaller beetroot can be left whole and larger ones can be cut in half. Load the beetroot into sterilised jars.
Add the sugar, vinegar, spices, bay leaves and 200ml of cold water to a saucepan. Bring to the boil then simmer gently, stirring all the time, for two minutes or until the sugar is completely dissolved. Remove from the heat and stir in the balsamic vinegar.
Pour the hot vinegar mixture into the jars to cover the beetroot, seal and allow to cool.
Pickled beetroot jars with shallots
- 450g raw beetroot, trimmed
- 2 shallots
- 175ml red wine vinegar
- Half a teaspoon mixed peppercorns
- half a teaspoon sea salt
Prepare the beetroot in the oven as per the previous recipe. Cut the cooked beetroot into thin slices.
Peel the shallots and cut into thin slices, then layer with the beetroot in the jar.
Add the vinegar, peppercorns and salt to a sauce pan, bring to the boil then remove from the heat and pour into the jar, covering the beetroot and shallots. Seal and allow to cool.
These pickles will be ready to eat within a couple of days and can be stored in the refrigerator for up to a month.