How do you pickle beetroot?

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Permalink Reply by Justin Guest on November 9, 2012 at 21:39

Boil it in a pan whole skin on for a couple of hours. Do not cut at all or the beetroot will bleed colour out into the pan The skins should just then rub off with you fingers. Top and tail. If large cut to size and then jar up, my mum just uses regular brown vinegar. Pickling spices are optional...
Hope that helps

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Permalink Reply by pamish on November 10, 2012 at 1:08

IIRC the vinegar should be boiled a bit to stop it going off -?  And add spices first - peppercorns, mustardseed, chillies, allspice etc.

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Permalink Reply by Hugh on November 10, 2012 at 0:08

Response via Twitter:

Martha Stewart's new cooking show has a recipe: ow.ly/f9GeI Tell us if you like it. RT @harringayonline How do you pickle beetroot?

— WGBH Foodie (@WGBHFoodie) November 9, 2012

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Permalink Reply by Pat on November 19, 2012 at 11:34

"SCHWARTZ" came to the rescue with their pickling spices, another week to go before I can sample

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