Pickling Beetroot.

Latest update 1st October 2018.

Despite their size, these beetroot were soft, sweet and had perfect texture for preserving after cooking them in the pressure cooker for 45 minutes at 5 psi.

They were peeled and sliced while still quite hot, and packed in pre-heated jars.  Hot spicy-sweet vinegar was poured over the beetroot and air bubbles removed.  Stainless steel lids were placed on the jars and clips snapped into place.

The jars were placed in the pressure cooker and heated until the unit reached 5 psi pressure.  The heat was immediately removed and the unit left to cool.  With fairly high acidity in the pickling fluid, its not necessary to hold pressure for long.  The main reason for applying pressure is to ensure a vacuum is created in the jars so they seal when cooled.

Recipe for pickling vinegar (enough for 4 large organic beetroots).

• 35g Hoytes Pickling Spice (or equivalent).
• 3/4 cup of filtered water.
• 1 1/2 cups of white vinegar.
• 3/4 cup of raw organic sugar.
• 1/2 teaspoon of rocksalt.

Combine ingredients and bring to the boil.  Simmer for 5 minutes and then strain.