Items you will need
- Bottle of malt vinegar
- Pot of boiling water
- Crushed garlic (optional)
- Pepper (optional)
- Glass jar with air tight vinegar resistant lid
Beetroots are a superb source of vitamins and nutrients. Offering large doses of carbohydrates and proteins Beetroot is a good salad dish to accompany any meal, barbecue or picnic. Pickling foods has always been an excellent way to preserve them without a refrigerator, but today pickled beetroot is still a valued side dish and the process once used for preservation now adds a delicious twist to an ordinary root vegetable.
Prepare the Beetroots
Cut the stalks and roots off of the beetroots. Wash them thoroughly removing all dirt, but take care not to damage or scratch the skin.
Fill the pot with water and put to boil on high. When water is bubbling and fully heated place the beetroots into the pot. Leave to boil for 1.5 hours. Check at regular intervals (perhaps every 30 minutes) to see the condition of the beetroots.
Remove the beetroots from the boiling water when they are relatively soft and the skin has a fleshy texture, place them aside to cool momentarily. Prepare the vinegar by pouring it into a boiling pot, use enough to completely immerse the beetroots.
Add the optional ingredients (pepper, garlic or sugar if you were using any) to the boiling vinegar. Leave vinegar to boil and slice the beetroots into the appropriate sized wedges. This will depend on personal preference.
Turn the vinegar off after 10 minutes and leave to cool. Pour the cooled vinegar into the glass jar and add the sliced beetroots. Fasten lid firmly and leave in cool dry place like a cupboard for just over a week. After approximately 10 days the beetroots will be ready for consumption.
Use gloves when handling beetroots to avoid your hands being dyed red. Shake the jar of beetroots every other day to allow the flavors to mix and the beetroots to absorb them.
Be careful not to stab or make hole in the beetroot or cut the stalks to low causing the beetroots to leak during cooking.