How To Cook And Pickle Fresh Beetroot - How To Cook

Beetroot and apple pickle recipe delicious. magazine

How To Cook And Pickle Fresh Beetroot - How To Cook. Fill a large stockpot halfway with water and bring to the boil. Simply wash the roots (with skin intact) before wrapping them individually in foil and placing on a baking sheet.

On a cutting board, slice the beets into quarters or discs. While you’re waiting, wash the roots (with skin intact) and prepare a bowl of ice water. Beets with a brush clean well and wash. If possible, buy beetroot with the leaves and roots still attached. Cool for 10 minutes, then peel with a vegetable peeler or, simply split and squeeze the skin with gloved hands, the skin should slip off easily. Place the jars in the water, pouring in extra eater if necessary until the jars are submerged in water. Tip the coriander, cumin, peppercorns and chilli into a pan and toast over a medium heat for a few minutes until fragrant. Place the spices on a double thickness of cheesecloth, bringing up the corners of the cloth and tying with string to form a bag. Once peeled, segment or slice the cooked beetroot (or leave whole if using smaller baby beetroot) and place in a tempered glass jar so they fit snugly. Heat until the sugar and salt are dissolved.

Next, peel the beetroot, cut it into slices, and set it aside. Beets with a brush clean well and wash. If you’re working with different coloured beetroot, boil them. For small to medium sized beets, cook on manual or pressure cook mode at high pressure for 15 minutes. Bring a large pot of water to boil. A skewer should slide through the thickest part easily to indicate it is cooked. Cut in to small pieces. Step by step photos of making beetroot pickle. Heat until the sugar and salt are dissolved. Pour drinking water into the shill and put on the stove. Add the sugar, water and vinegar.