Preserving beetroot is a fantastic way to extend the life of your harvest and enjoy its vibrant flavour all year round. This simple recipe allows you to preserve beets for future use, ensuring you can enjoy their earthy taste even after the growing season ends. With just a few basic ingredients, you can create jars of pickled beetroots that complement your meals and add colour to any dish. Follow this easy method and enjoy the goodness of home-preserved beetroot whenever you like.
My mum made this recipe recently and we had home-preserved beetroot throughout the Christmas holidays. It didn’t last long because it was so delicious. This recipe can be used to preserve other vegetables, e.g. cauliflower.
Instructions
- Cook enough beetroot to fill 4-6 jars until soft.
- Leave whole or slice and put into sterilised jars.
- Now boil 3 cups of water, 1½ cups of vinegar and 7 tablespoons of brown sugar until the sugar is dissolved and liquid is piping hot.
- Pour the hot liquid over the beetroot, then seal.
- This will keep for six months but is best if left for two weeks before eating.
