Description
Mary Berry’s pickled beetroot recipe delivers a tangy, colorful side dish perfect for summer gatherings. Crimson slices marinate in a spiced vinegar blend, offering a zesty complement to rich meals and cold platters. You’ll love this simple preservation technique.
Ingredients
Scale
- 550 g (19.4 oz) raw whole beetroot
- 270 ml (9.1 fl oz) malt vinegar
- 3–4 tbsps soft light brown sugar
- 1 large lidded saucepan
- 1 small saucepan
- 1 500-ml (16.9 fl oz) preserve jar
- 1 sharp knife
Instructions
- Beetroot Preparation: Trim stems to 1 inch, thoroughly wash under running water to eliminate dirt and debris.
- Cooking Process: Submerge beetroot in a pot of water, bring to boil, then reduce to simmer. Cover and cook for 60 minutes until tender, ensuring even softening.
- Jar Sterilization: Meticulously clean preservation jar with hot, soapy water, then sterilize to create a hygienic pickling environment.
- Vinegar Solution: Heat vinegar until bubbling, gradually blend in sugar to desired sweetness while maintaining near-boiling temperature.
- Beetroot Processing: Drain cooked beetroot, peel skin, and slice into thin, consistent pieces using a sharp knife.
- Jarring Technique: Pack beetroot slices compactly into the sterilized jar, arranging neatly without crushing.
- Vinegar Infusion: Pour hot, sweetened vinegar over beetroot slices, filling jar to within 1/4 inch of top, ensuring complete submersion.
- Preservation Heating: Position jar on baking tray, heat in preheated oven at 190°C (standard) or 180°C (fan-assisted) for 20 minutes to complete pickling process.
- Sealing Method: Immediately seal jar while hot, creating an airtight environment to lock in flavor and maintain optimal preservation.
Notes
- Cleanse Thoroughly: Meticulously wash beetroot to remove all dirt and debris, ensuring a clean base for pickling.
- Cook Precisely: Simmer beetroot for exactly 60 minutes until tender, which helps achieve perfect texture and flavor infusion.
- Sterilize Carefully: Use hot, soapy water to clean jars completely, preventing bacterial growth and ensuring safe preservation.
- Seal Immediately: Close jar lid while hot to create an airtight seal, protecting the pickled beetroot and extending its shelf life.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snacks, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 60
- Sugar: 12 g
- Sodium: 10 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3.8 g
- Protein: 2 g
- Cholesterol: 0 mg