Description
Quick pickled beetroot by jamie oliver offers a tangy twist on classic root vegetables. Simple ingredients and minimal prep create a zesty condiment perfect for salads and sandwiches.
Ingredients
Scale
- 10 lbs (4.5 kg) fresh small beets, stems removed
- 1 quart (0.95 L) white vinegar
- 2 cups (400 g) white sugar
- ¼ cup (40 g) whole cloves, or as needed
- 1 tbsp (15 g) pickling salt
Instructions
- Preparation: Select medium-sized, unblemished red beets with vibrant skin, free from soft spots or discoloration.
- Cleaning and Boiling: Rinse beets under cool water, scrub gently, then place in a stainless steel pot. Cover with cold water, bring to a boil, then simmer for 15-20 minutes until tender.
- Jar Sterilization: Inspect glass canning jars for imperfections. Sterilize jars in hot water and clean lids in warm, sudsy water.
- Beet Processing: Drain cooking liquid, reserving 2 cups. Cool beets, then peel and slice into uniform pieces. Distribute evenly among sterilized jars, leaving 1/2 inch headspace.
- Aromatic Enhancement: Add whole cloves to each jar for complex flavor profile.
- Pickling Liquid Preparation: In a saucepan, combine reserved beet liquid, sugar, white vinegar, and kosher salt. Heat until sugar dissolves and mixture reaches a vigorous boil.
- Jarring and Sealing: Carefully pour hot pickling liquid over beets, ensuring complete coverage. Wipe jar rims clean and secure lids tightly.
- Water Bath Processing: Submerge sealed jars in rapidly boiling water, ensuring 1-inch water coverage. Process for 10-12 minutes to create a proper seal.
- Cooling and Storage: Remove jars using canning tongs. Allow to cool at room temperature, listening for the sealing “pop” sound. Store in a cool, dark place.
Notes
- Beet Selection Matters: Choose medium-sized, firm beets with vibrant skin to guarantee the best flavor and texture for pickling.
- Sterilization is Crucial: Properly clean and sterilize jars to prevent bacterial growth and ensure safe, long-lasting pickled beets.
- Preserve Cooking Liquid: Reserve beet cooking water as it adds depth and nutrients to the pickling brine, enhancing overall taste.
- Handle with Care: Allow beets to cool slightly before peeling to prevent burns and make skin removal easier and more comfortable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizer
- Method: Boiling
- Cuisine: UK
Nutrition
- Serving Size: 10
- Calories: 150
- Sugar: 30 g
- Sodium: 580 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg