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  1. #1
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    Default Beetroot - How to Preserve fresh from Garden

    I have just pulled some beetroot out of my Veggie patch and would like to know if anyone has a recipe on how to preserve it.
    Also how to cook it before preserving.

    Thanks
    Mumma to 3 Cheeky Cherubs...

  2. #2
    Join Date
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    Yes I would like to know this too.
    We are just about to pick ours this weekend.

  3. #3
    Join Date
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    Pickled Beetroot

    Ingredients
    2 kgms Fresh beets
    1 1/2 litres malt or wine vinegar
    1 Tablespoon whole coriander seeds
    1 Tablespoon whole peppercorns
    10 whole cloves
    1 bay leaf
    250 grams sugar (optional)
    1. Chop the stalks off the beetroot, leaving an inch at the end. Scrub the beetroot gently to remove any mud, but taking care not to damage the skin. Wrap them in foil and bake at 180 degrees C for up to 2 hours, until they are tender.
    2. While the beetroot is baking, make the vinegar mixture:
      Put the vinegar, coriander, cloves, peppercorns and bay leaf in a large pan
      Bring to the boil for about 1 minute.
      Turn off the heat and cover the pan.
      Leave the flavours to infuse for about 2 hours.
      Strain before using.
    Note: if you prefer sweet pickled beetroot, add the 250g sugar to the vinegar before heating. Stir well to make sure the sugar has dissolved.

    If the skins are thick, you can peel them - it's up to you. Wear gloves, if peeling, or it'll take ages for your finger nails to return to their usual colour!
    Slice the beetroot into 1/2 cm slices.
    Put the slices into sterilised jars.
    Then fill with the vinegar liquid

    To Sterilise Jars:
    Wash the jars in hot, soapy water and rinse well
    Put upside down in an oven at 100 degrees C for 20 minutes
    Allow to cool slightly and then fill whilst still warm
    Use a vinegar-resistant lid (i.e. plastic-coated, so no metal comes into contact with the vinegar, or this would corrode and ruin the pickle)

    Leave for a few weeks before eating. Gently shake the jars every week or so, to allow the flavours to infuse.
    Last edited by Amberlea; 27-10-2006 at 09:48.
    Me: 32
    Happy Single Mum

    DD: Nov 1994 DS: Oct 1998 DD: May 2002

  4. #4
    Join Date
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    Just found this. It looks yum!

    http://www.recipezaar.com/168561

  5. #5
    Join Date
    May 2006
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    Yarra Valley - Vic
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    I have been wondering this too because we grow our own at the moment.


 

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