Top

My grandma’s pickled beets

IMG_4625

I grew way too many beetroots this year! Although I am quite happy with this as I love beetroots very much, especially their colour ;) So I asked my grandma for a pickled beets recipe as I knew I would not be able to use all of them before winter. I like this recipe as it doesn’t need any vinegar that sometimes gives a harsh taste (in Lithuania we don’t use much vinegar for cooking). It is simply preserved by using apple juice. Although I must say that the apple juice we use in Lithuania is quite sour. So make sure you get sugarless, not from concentrate apple juice. Sainsbury’s organic apple juice is a good one (not promoting, just recommending ;).

IMG_4633

PICKLED BEETS

  • 10 medium sized beetroots
  • 500ml sugar free apple juice
  • salt to taste

1. Cook the beetroots, whole with the skins on for about 30-40min(If you using a ready cooked ones from the shop then skip this step).

2. Once the beetroots are cooked then rub the skin off and chop them into desired sizes.

3. Place chopped beets into the clean pot and pour apple juice just to cover it. Add salt to taste.

4. Prepare the jars for preserving. Wash them with the soapy water and heat them for 10min in preheated 180C oven.

5. Heat the beetroots with apple juice until it reaches the boiling point.

6. Spoon the beets into the jars while still hot and pour the liquid on top.

7 Seal the jars with the lids and let it cool.

Enjoy!

Rasa ;)

 

Trackbacks/Pingbacks

  1. Easter feast with friends | Friendly NettleFriendly Nettle - April 7, 2014

    […] of roast. I think this is the best way to use up all the leftover preserves such as apple sauce or pickled beets for sides . That is if you are lucky enough to have any leftovers from last Autumn […]

  2. Chilled beetroot soup (šaltibarščiai) - Friendly Nettle - March 17, 2015

    […] I like adding lemon juice into my soup just because we often use pickled beetroot (not pickled in vinegar) to make this soup and I feel that soup made with regular beetroot is […]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.