Pickled Beetroot

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Pickled Beetroot

Pickled Beetroot is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preserving beetroot by pickling in lightly-spiced vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Beetroot.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Additional Time:

(+7 days maturing)

Makes:

5 jars

Rating:

Tags : Vegetarian Recipes Spice Recipes Vegetable Recipes British Recipes

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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

PICKLED BEETROOT.

369. INGREDIENTS.—Sufficient vinegar to cover the beets, 2 oz. of whole pepper, 2 oz. of allspice to each gallon of vinegar.

Mode.—Wash the beets free from dirt, and be very careful not to prick the outside skin, or they would lose their beautiful colour. Put them into boiling water, let them simmer gently, and when about three parts done, which will be in 1-1/2 hour, take them out and let them cool. Boil the vinegar with pepper and allspice, in the above proportion, for ten minutes, and when cold, pour it on the beets, which must be peeled and cut into slices about 1/2 inch thick. Cover with bladder to exclude the air, and in a week they will be fit for use.

Average cost, 3s. per gallon.

Modern Redaction

Ingredients:

2kg medium beetroot (about)
2l malt vinegar
25g whole black peppercorns
25g whole allspice berries

Method:

Wash the beetroot free of any dirt but do not scrub hard and be careful not to nick the skins (or they will leach colour). Trim the leaves and the taproot. Bring a large pan of water to a boil, add the beetroot and cook for about 90 minutes, or until 3/4 done. After this time, drain the beetroot and set aside to cool.

Once cold enough to handle, peel the beetroot and slice about 12mm thick. Pack into jars then prepare the vinegar.

Combine the vinegar and the spices in a pan, bring to a boil and continue boiling for 10 minutes. Take off the heat, allow to cool then pour over the beetroot. Seal the jars securely with vinegar-proof lips then set aside in a cool, dark, cupboard for at least 1 week to mature before use.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here