Pickled Beetroot is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method for pickling beetroot by boiling until tender, removing the skin, slicing and potting with boiled, spiced, vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Beetroot.
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This is a classic recipe for a Victorian version of Pickled Beetroot that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEET ROOT, PICKLED.—Wash it perfectly clean, but do not cut away any of the fibres; boil in a large quantity of boiling water with a little salt, for half an hour; if the skin will come off easily it is done enough. Lay it upon a cloth, and with a coarse one rub off the skin. Cut it into slices, put it into a jar, and pour over it a hot pickle of white vinegar, a little ginger, pepper, and horseradish sliced. Cover close.
Wash the beetroot thoroughly in warm water to remove and soil and dirt (but be careful not to break the skin). Bring a pan of lightly-salted water to a boil, add the cleaned beetroot and cook for about 20 minutes, or until the skin comes off easily.
Drain the beetroot then place on a cloth and rub the skin off with a scouring pad or a coarse cloth. Cut the beetroot into thick slices then place in a large jar.
In the meantime, combine the vinegar, ginger, peppercorns and horseradish in a pan. Bring to a boil, pour over the beetroot then seal with a vinegar-proof lid and put aside to mature for at least 2 weeks before consuming.
