Preserving Beetroot Without Vinegar Recipes

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RECIPE PRESERVED BEETROOT



Recipe Preserved Beetroot image

After reading a hundred different preserving recipes I made my own. I realised you can add or change amounts to suit your own taste. Less vinegar works just as well or if you want another flavour from a herb just add it to the water. It can get messy but after growing about 3 square meters of beetroot I have 10 jars made and they have a much nicer taste than soft shop bought ones.

Provided by natct

Yield makes 2 to 4 Jars depending on size

Number Of Ingredients 5

1 dozen Beetroot
2L Water or enough to cover beetroot in a pot
2 cups White Vinegar
2T Brown Sugar
4 Jars. I use old olive jars with pop center lids.

Steps:

  • Cut off beetroot stem leaving about 2 inches. Place them in a pot, cover with water and simmer till slightly soft but still slightly firm. Test by inserting a skewer. Remove beetroot from pot and place into a bowl and save the water. Allow beetroot to cool and remove the top and base and skin them which is quite easy with the hands it just rubs away. Discard skins etc. You can slice the beetroot or leave whole depending on size.Into another pot place about 6 cups of the saved beetroot water, vinegar and brown sugar. Simmer till sugar has dissolved. Place the jars and lids face down on a baking paper covered tray in the oven at 150 degrees for about 15 minutes. Remove from oven and turn right way up. Fill the jars with the beetroot slices being careful not to burn yourself. Pour beetroot water mix over beetroot to the top and place lids on tight.Set jars aside in a safe place to cool. The pop bit in jar lids will pull down as they get cool. I like to keep them in the cupboard for a few weeks minimum to infuse the vinegar flavour before eating.

PICKLED BEETROOT



Pickled beetroot image

Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses

Provided by Jane Hornby

Categories     Side dish

Time 1h30m

Yield Makes 4-5 x 450ml jars

Number Of Ingredients 12

1kg beetroot
vegetable oil
4-5 tsp coarse crystal sea salt
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 3½ tbsp
100g light brown soft sugar

Steps:

  • Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
  • To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
  • Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

Nutrition Facts : Calories 37 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

PICKLED BEETS



Pickled Beets image

Pickled beets are easy to make with freshly cooked beets and a brine made with sugar, pickling salt, and vinegar. This recipe is one of my "must-do" yearly canning recipes when I have a bumper crop of fresh beets.

Provided by SHARON HOWARD

Categories     Pickled Vegetables

Time 50m

Yield 60

Number Of Ingredients 5

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves, or as needed

Steps:

  • Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes.
  • Meanwhile, inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.
  • Drain beets, reserving 2 cups of beet water. When beets are cool enough to handle, peel and discard skins.
  • Fill each sterilized jar with beets. Evenly divide cloves among the jars.
  • Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring to a rapid boil.
  • Pour the hot brine over the beets in the jars, and seal the lids.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g

BEETS WITH BALSAMIC VINEGAR



Beets with Balsamic Vinegar image

Provided by David Waltuck

Categories     Roast     Rosh Hashanah/Yom Kippur     Dinner     Lunch     Beet     Potluck     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

8 medium beets (about 2 pounds total)
1/2 cup water
1/4 cup canola or other vegetable oil
6 tablespoons balsamic vinegar
2 to 4 tablespoons extra-virgin olive oil, to taste
1 teaspoon coarse (kosher) salt
Freshly ground black pepper, to taste

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.
  • 3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.
  • 4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.
  • 5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.

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5 WAYS TO PRESERVE BEETS - HOMESPUN SEASONAL LIVING
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Reviews 25
Estimated Reading Time 4 mins
  • Pressure Canned. This is the way we preserve beets most of the time. It makes for a quick and easy side dish, mixes well into soups, and purees easily for desserts even.
  • Dehydrating. Cook beets until they’re tender in boiling water, 30-45 minutes depending on size. Peel and slice thin. Dry in a dehydrator until brittle. Store in airtight jars.
  • Freezing. Cook whole beets in boiling water until completely cooked. Peel and freeze whole or chopped. Again, don’t forget about the greens! Blanch those greens and then freeze to add to soups, smoothies, and more later.
  • Root Cellaring. Leave 2″ of the stems attached but remove the greens. Do not wash. Pack the beets into straw or moist sand and store in a spot with high humidity.
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