A Guide to Pickling Beetroot: From Fresh to Kitchen Staple

Beetroot, or beet as it is sometimes called, is not just a colorful and tasty addition to your plate but a superfood-packed powerhouse. Rich in essential nutrients, beets support heart health, brain function, and digestive well-being. But did you know that beetroot can also help in fighting cancer cells? In this comprehensive guide, we will take you through the process of pickling beetroot to enhance its flavor and create a versatile ingredient in your kitchen.

The Health Benefits of Beetroot

Beets are an excellent source of folate, potassium, and antioxidants, which can help lower blood pressure, reduce inflammation, and improve cognitive function. They are also rich in nitrates, which can enhance blood flow and improve athletic performance. Additionally, the high concentration of betalains in beets, which give them their vibrant color, have been shown to have potent anti-inflammatory and anti-cancer properties.

Pickling Beetroot for a Better Taste

Pickling beetroot can significantly enhance its flavor and make it a year-round kitchen staple. This cooking technique not only preserves the beetroots but also develops a unique and tangy taste that pairs deliciously with a variety of dishes. Let's dive into the recipe and method to create your homemade beetroot pickles.

Ingredients

1kg beetroot Vegetable oil 4-5 tsp coarse crystal sea salt Pickling Vinegar Ingredients 1 tbsp black peppercorns 1 tbsp coriander seeds 1 tbsp yellow mustard seeds 10 cloves Few pieces of mace blades Pinch of dried chilli flakes (optional) 2 bay leaves 700ml white wine vinegar plus 3 tbsp 100g light brown soft sugar

Method

Clean and trim the beets, then brush each with 1 tablespoon of vegetable oil. Wrap them in foil and roast for one hour at 200C/180C fan/gas 6. Once roasted, let them cool and then slice into wedges. In a medium saucepan, toast the spices (black peppercorns, coriander seeds, mustard seeds, cloves, mace blades, and dried chilli flakes) until they start to smell aromatic. Be cautious with the dried chilli flakes as they can burn easily. Add the bay leaves and then add the vinegar and sugar. Stir to combine, then bring to a simmer. Prepare the storage jars by sterilizing them. Add 1 teaspoon of coarse crystal sea salt to each jar before adding the hot vinegar. Seal the jars tightly. After two weeks at room temperature, your beetroot pickles will be ready to enjoy. They can be kept for an extended period, making them a convenient go-to snack or ingredient in various dishes.

Alternative Pickling Methods

For those who prefer a simpler method, you can boil beetroots in a large amount of vinegar, then slice and serve them as pickles. This method is quick and easy, and you can add your favorite spices or herbs, such as dill, to enhance the flavor further. The remaining liquid can be used as a base for a cold beetroot soup, which is perfect for a refreshing summer dish. Add some yogurt, sour cream, fresh cucumbers, finely chopped green onions, and garnish with finely sliced hard-boiled eggs and hot potatoes for a delightful and healthy meal.

Tips for Successful Pickling

Ensure the jars are sterile to prevent contamination. Use high-quality vinegar and spices to ensure the best flavor. Monitor the temperature during roasting to avoid overcooking the beets.

Pickling beetroot is a fun and rewarding process that not only enhances the flavor of these already delicious root vegetables but also extends their shelf life. Whether you're a seasoned pickler or a beginner in the kitchen, this guide will help you create delicious beetroot pickles that can be enjoyed all year round.