Description
Mary Berry’s pickled beetroot delivers a tangy, vibrant twist to classic preserves. Rich Mediterranean flavors dance through crisp, ruby-red slices that promise zesty elegance for salads, cheese boards, and seasonal meals you’ll adore.
Ingredients
Scale
Main Ingredients:
- 550 grams (19.4 ounces) raw whole beetroot
- 270 milliliters (9.1 fluid ounces) malt vinegar
- 3–4 tablespoons soft light brown sugar
Preparation Tools:
- 1 large lidded saucepan
- 1 small saucepan
- 1 500-milliliter (16.9 fluid ounces) preserve jar
- 1 sharp knife
Instructions
- Trim the beetroot stems to approximately 1 inch (2.54 centimeters) and meticulously cleanse them under running water to remove any dirt or debris.
- Transfer the beetroot into a spacious pot, completely submerging them with fresh water. Bring the water to a rolling boil, then reduce the heat to a gentle simmer. Cover the pot and allow the beetroot to cook slowly for 60 minutes until they become tender.
- During the cooking process, prepare your preservation jar by thoroughly washing it with hot, soapy water and then sterilizing it to ensure a hygienic environment for pickling.
- In a separate small saucepan, heat the vinegar until it reaches a bubbling point. Gradually incorporate sugar, adjusting the sweetness to your personal preference while maintaining a hot temperature just below boiling.
- After the beetroot has finished cooking, carefully drain the water and gently remove the skin. Using a sharp knife, slice the beetroot into thin, uniform pieces.
- Arrange the beetroot slices neatly inside the pre-heated sterilized jar, ensuring they are packed compactly but not crushed.
- Carefully pour the hot, sweetened vinegar over the beetroot slices, filling the jar to within 1/4 inch (0.6 centimeters) of the top, ensuring all pieces are completely submerged.
- Preheat the oven to 190°C (374°F) for standard ovens or 180°C (356°F) for fan-assisted ovens. Place the open jar on a baking tray and heat for 20 minutes to complete the preservation process.
- Immediately after removing the jar from the oven, while it remains hot, securely seal the lid to create an airtight environment, which helps preserve the beetroot’s flavor and texture.
Notes
- Elevate your culinary game with homemade pickled beetroots that burst with tangy, sweet flavors.
- Protect your hands and clothes by wearing gloves during the messy beetroot preparation process.
- Select medium-sized, firm beetroots with smooth skin for the most vibrant pickling experience.
- Slice beetroots paper-thin to maximize flavor absorption and create a mouthwatering preserved delicacy.
- Allow pickled beetroots to rest for a full week, letting the vinegar work its magical flavor-transforming magic.
- Store sealed jars in a cool, dark pantry to preserve the beetroots’ incredible taste and nutritional goodness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snacks, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 10 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg