[Snappy]

Been in Auckland for nearly a month now ...
For the love of God, does anyone know where I can get pickled beetroot?!!
I've scoured the shelves from top to bottom.
Tinned beetroot in brine? What's that about? Yeuk! Wrong, wrong, wrong! :eek
I'm hankering after the good old days when I could get Hoskins.
Or even Asda's own!

And I've given up on the quest for veggie mince.
Sigh. Living in an Antipodean Idyll has it's down side.
Difiniteley, eh?! :nice1

[Carol]

never see it.....but I crave it too!!!

Actually - that's not true - I have seen it once at Moore Wilsons here in Welly....I ate the whole jar myself!
:oops:

[Bubbles]

quick question ladies.

Why don't you make your own........................................



Pickling.

Wash the roots being careful not to break the skins. Trim the tops to remove any leaf residue but do not cut back into the flesh. Cut off the root to leave a tiny "tail". Place in sufficient boiling slated water to cover the roots properly. Bring back to the boil and simmer gently for 1 to 1.5 hrs depending on the size. When fully cooked, a knife should sink into the flesh easily. An alternative is to cook at 15lb pressure in a pressure cooker. Allow to cool, skin and trim. Cut the main root into rounds about 1/8" (3mm) - 1/4" (6mm) thick depending on your preference.

If the pickled beetroot is to be used within a week or so (and stored in a fridge during that time), the rounds can simply be packed into a jar and covered with cold malt or pickling vinegar. If they are to be stored for a long time they should be packed (not too tightly) into proper pickling or bottling jars and covered with boiling vinegar and sealed immediately. Modern jam jars that create a vacuum seal can be used but make sure that the lid is clean, the seal is good and that the vacuum has been created (the central dimple should be depressed.)

With all pickling and preserving, cleanliness is important so make sure that the jars are very clean before use. When bulk pickling, we have held our jars at 12 degrees C. in the oven for 30 minutes after washing, just to be sure.


John :nice1

Edit: That should read " Salted water ", not " Slated " :laugh

[Carol]

yeah.....maybe one day.... ;) :laugh

[Bubbles]

Just a suggestion. ;)

John

[Carol]

you know what John - I might just give it a go because I'm on holiday.....


But if I do it - you will need to tell me how cool I am!
:yes :yes :cool :cool :cool :cool

[Bubbles]

Deal :nice1

Let me know how you get on Carol

PS. Try and use an old saucepan if you have one when cooking the beetroot. It can stain them quite a bit.

Mmmmmm................Pickled beetroot ;)

[Snappy]

John,

Wow, you're Mr. Domestic on a Stick!
Might give it a whirl.
I'm sure it won't have that mass-produced, additive soaked taste of the supermarket stuff though!

[Bubbles]

Well thanks for that Snappy.
A man of many talents me, well, so Ive been told ;) ;)

:laugh

[Timbo]

A friends Dad used to have a greengrocers shop, and he always boiled his beets up in a baby burco thingy. I can just smell it like it was yesterday............MMMMM

[selchie]

As soon as I read the words "Pickled Beetroot", my mouth watered. Yum.

[StevieD]

John, copied and pasted that if that o.k. with you, just in case! But would it be the same without all the red dye and sweeteners that are laced in to jars of pickled beetroot to make it look and taste so good?
My God, I can feel a rant coming on about food processing and manufacturers, I'm off!! :exit

[Bubbles]

Hi Steve, yeah, thats fine. Give it a go.
I think it's better than the mass produced stuff you buy because you're dealing with fresh produce. Like anything, it's all down to what you're used to. Unfortunately, many people have forgotten what good, basic food is supposed to taste like. :roll:

If I can, I prefer to do myself for the simple fact I know whats in it, so long as time allows.
You can also spice up the pickling vinegar with differant things. Cinnamon, cloves and whole black peppercorns, if you really want to experiment. All part of the fun. :yes