Description
Jamie Oliver’s pickled beetroot brings zesty Mediterranean flavors to your table. Crisp, tangy slices blend perfectly with hearty dishes, offering you a simple yet elegant way to elevate any meal.
Ingredients
Scale
Produce:
- 10 pounds fresh small beets, stems removed
Spices and Seasonings:
- ¼ cup whole cloves, or as needed
- 1 tablespoon pickling salt
Liquids and Sweeteners:
- 1 quart (4 cups) white vinegar
- 2 cups white sugar
Instructions
- Select medium-sized fresh red beets with vibrant, unblemished skin, ensuring they are free from soft spots or discoloration.
- Thoroughly rinse beets under cool running water, scrubbing gently with a vegetable brush to remove any soil or debris.
- Place beets in a large stainless steel pot, covering them completely with cold water (approximately 2 inches above the beets). Bring to a rolling boil over high heat.
- Reduce heat to medium and simmer beets for 15-20 minutes until they become tender when pierced with a fork. Cooking time may vary depending on beet size.
- Simultaneously, inspect 10 glass canning jars for cracks, chips, or imperfections. Sterilize jars by submerging them in hot water and washing jar lids in warm, sudsy water.
- Drain boiled beets, reserving 2 cups of the nutrient-rich cooking liquid. Allow beets to cool for 10-15 minutes until comfortable to handle.
- Carefully peel the beet skins using your fingers or a paring knife, revealing the smooth, deep crimson flesh underneath.
- Slice or chop beets into uniform pieces and distribute them evenly among the sterilized jars, leaving approximately 1/2 inch of headspace.
- Add 2-3 whole cloves to each jar for additional aromatic complexity.
- In a separate saucepan, combine granulated sugar (1 cup or 200 grams), reserved beet cooking liquid, white vinegar (1 cup or 240 milliliters), and kosher salt (1 tablespoon or 15 grams).
- Heat the pickling mixture over medium-high heat, stirring continuously until the sugar dissolves completely and the liquid reaches a vigorous boil.
- Carefully ladle the hot pickling liquid over the prepared beets, ensuring complete coverage while maintaining the recommended headspace.
- Wipe jar rims with a clean, damp cloth to remove any residue and secure lids tightly.
- Place filled jars into a large water bath canner or deep stockpot filled with rapidly boiling water, ensuring jars are submerged by at least 1 inch (2.5 centimeters).
- Cover the pot and process the jars for 10-12 minutes to create a proper seal and preserve the pickled beets.
- Remove jars using canning tongs and allow them to cool completely at room temperature, listening for the distinctive “pop” indicating a successful seal.
Notes
- Preserve these ruby-red beauties for months of culinary enjoyment in your pantry.
- Select medium beets with firm, smooth surfaces to guarantee top-quality pickled results.
- Protect your hands from vibrant beetroot stains by wearing disposable gloves during preparation.
- Cool jars completely at room temperature to create perfect vacuum seals for long-term storage.
- Water bath canning transforms simple beets into zesty, shelf-stable condiments bursting with tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizer
- Method: Boiling
- Cuisine: UK
Nutrition
- Serving Size: 20
- Calories: 168
- Sugar: 12 g
- Sodium: 276 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg