Blogging Beetroot Pickles

I asked for help and you leapt in with your suggestions, ideas and support. The kindness and generosity of bloggers spirits never ceases to make me smile, you took the time to go and look up recipes in favourite books or jotted down your mum’s recipe for me. That is truly beautiful my friends. Isn’t life good !

My fridge pickles are mellowing or rather mellow-yellowing but I needed to make a start on the beetroot for storage.

I had a conundrum lots of recipes to try, I want to try them ALL but how to distinguish them? The answer lay in a Promenade style naming ceremony. Ever had a beetroot named after you? well maybe you have but you don’t know it yet.  I wrote names on sticky labels and attached them to their respective jars. Simples? Well yes and no. The only note of caution I would add to naming beetroot is that as I put them in their water bath they got a bit soggy and the writing is rather faint, legible but faint!

Marie’s Classic Pickled Beetroot recipe

in her words -

  • This brine will do about 3 pounds of beets, and you’ll want to cook them first, and then cut them into chunks.
  • 2 cups vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1 tsp. whole allspice
  • 6 whole cloves
  • 3 inches of stick cinnamon
  • Put the spices into a muslin square, and tie them up.
  • Put the vinegar, water, and sugar in a saucepan, add the spice bag, and bring it to a boil
  • Lower the heat and simmer (uncovered) for 5 minutes.
  • Pack your cut-up beets into clean half-pint jars and pour the brine over them, leaving about a half-inch between the top of your jar and the brine.
  • Process them in a boiling water bath for 30 minutes (start timing after the water comes back to a boil).
  • Hope that helps!

It certainly did Marie ! Of course I had to have a little play around with the recipe, several of you suggested adding raw onion, thinly sliced in amongst the beetroot. Genius I thought. And then Smidge posted a recipe that had fine slithers of ginger added, I like the pungent heat of ginger so one jar had that added. Time will tell if my experiment worked, in my mind it looks pretty bloody pretty – I mean what’s not to like about stained pickled red ginger!

The next recipe I made was Joss’ her secret ingredient is Lemon slices and the bonus with this recipe is that it called for cider vinegar, something I had to hand. You see I’d used up my normal distilled vinegar (the clear stuff) so this fitted right into the kitchen set up.

Joss’ Lemony Pickled Beets recipe

in her words -

“I love pickled beets (we just call them beets in Canada) and put some up every year. So if you’re looking to can, here’s how I do it and imho, my pickled beets are the best! Did I mention how humble I am?”

  • You’ll need five lbs of beets.
  • In all honesty, I just kinda wing this part. So once you’ve cooked, peeled and sliced your beets.
  • You need to make a syrup of 2 cups of apple cider vinegar or white vinegar. 2 cups of water. 2 cups of sugar, one lemon thinly sliced (don’t leave out the lemon, it’s the secret ingredient) and 1/2 tsp salt. Plus one tbs of mixed pickling spice in a muslin bag.
  • Bring syrup to a boil and boil for five minutes. Add cooked, prepared beets and simmer for 15 minutes. Remove lemon slices and spice bag.
  • Pack beets in hot pint or quart jars ( I keep mine hot in the oven at around 200 degrees while I’m preparing the syrup). Pour hot syrup over beets bringing the liquid close to the top with about 1/4 inch of head space. Put on lids and screw bands , tighten and let cool.
  • I leave mine alone for a good month before eating.

I didn’t have any muslin bags to hand, I do have some muslin curtains in a trunk in the loft but thought better of hacking holes in the curtains and opted to directly add the spices to the vinegar-water solution and then strained them through a sieve and into a big bowl. It worked fine, the only downside I can see is that it creates a teeny bit more washing up.

And when I manage to get to the Supermarket, I avoid them at will, but the need for vinegar, sugar and salt is calling and the beetroot remaining in the ground really should start to be pulled, I plan to make Smidge’s (I know her name is Barbara but I can’t help but call her Smidge after her blog’s name) and Sawsan’s mums recipe. I also need more jars :)

The plan, if there is one, is that within a month I will have several different kinds of pickled beetroot recipes to try, store and give the surplus to friends. I don’t think I should try and post these jars, the gift of thank you to my fellow bloggers will have to remain in this blog.

Thank you !

Marie inhabits My Little Corner of Rhode Island and Joss occupies Crowing Crone Joss - pop in and say thanks !

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50 thoughts on “Blogging Beetroot Pickles

  1. Not sure if I’m blushing Beet-red, or tickled Pink ;)
    Hope they turn out right for you…according to sources, playing around with the spices and additions is encouraged, but leave the brine ratios alone to be sure they’re safe for storage.
    Happy pickling! Wish I had the time this year….

  2. Next year I’m going to play around with making these without evil white sugar! This year’s project is jam without it. One step at a time. I love how connected we are all becoming. Imagine you having “my” beets in your pantry. I love it.

  3. Oh lordy thinking of cutting up your muslin curtains for the spices. Only you would even contemplate that:-)
    Beetroot one of my favourites! And what generous fellow bloggers you have helping you out with their recipes. Quite right too that the jars have their names on!

  4. Oh, the allspice, cloves and cinnamon of the first recipe–that’s what I missed! Mine taste okay but lacked something–there it is. Thanks for sharing.

  5. Love pickled beetroots … but too lazy to do them myself – we eat a lot with beetroots here in Sweden … especially to our favorite national dish “pytt-i-panna” – http://wp.me/p293Pw-1Pv – you’re so right “pickled beetroots” make life more pleasant. Thanks for a beautiful and tender post.

  6. I knew there were people who liked pickles (beetroot among them) in the world but that’s an awful lot of bottles already and you say that you need more? :) All the best trying out all the recipes you have. The jars you’ve post ‘look’ pretty anyway and I’m sure they taste great as well.

  7. Those beets must look so great on the shelf and I applaud that you’re willing to try 2 recipes, so far, with 2 more to come. Maybe we do need to get you that lab coat. ;)

  8. Oh fantastic, the second one is very like mine but instead of plain water I used the water I boiled the beets in for extra colour. I wish I had grown more now. Next year might be a better year!! c

    • Oh that’s a great idea to enhance the colour! There’s always next year in the garden Celi ! I only really grew them a boundary/edging plants, the leaves look lovely, the result has been rather excessive in terms of beetroot :)

  9. I am pickled pink ;)
    Jokes jokes, couldn’t resist the pun but all the pickles look fantastic – the blogging community offers such personal advice in cooking, it is the best :D

    Cheers
    Choc Chip Uru

  10. Isn’t it fun how just when the hard work in the garden slows down, it results in more to occupy us in the kitchen? Another phase to go through after harvest that prolongs the enjoyment :)

  11. I am enamored of the crimson red jars! Although I will not be pickling any beet root, I am smitten with the intense color of summer’s bounty. Capturing the red hot color of high summer in a jar will surely make for a happy find in the winter pantry!

  12. Wow… I haven’t canned anything yet this year. Strawberry crop was terrible, so no jam, cucumbers are almost non-existent, and the tomatoes are coming in really late. Perhaps I’ll have to venture into pickled beets–love the idea of the added bit of ginger!

  13. Pingback: A night on the tiles pickled beetroot ~ a hangover cure? | Promenade Plantings

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  15. Hi Thank you for all your wonderful ideas and ramblings laides. Was just searching for what to do with my bumper cromp of beets. Am going to try all of the above, but as does anyone have a recipe to preserve with without using white sugar please. Thank you all.

    • Hi Joan its my pleasure! Interesting idea about the sugar, I seem to remember that Joss was going to try without sugar or go use less. I wonder if you could use something like apple juice instead? I have to say I haven’t tried doing so , just an idea….
      Merry Christmas :)

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