Preserve Beets
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 25 min.
Preparation
Ingredients
for
1
- For the beets
- 16 ozs Beets
- 2 cups water
- ¾ Tbsp salt
- 1.333 cups white wine vinegar
- 1 bay leaf
- For the beans
- 24 ozs Runner bean (strings removed, sliced)
- 1 pinch salt
- water
- 2 ½ cups white wine vinegar
- 3 cups sugar
- 1 tsp allspice
- 1 pinch peppers
Preparation steps
1.
For the pickled beets: heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Wrap the beetroot in foil and cook in the oven for about 1 hour until tender. Leave until cool enough to handle, then peel and slice the beetroot.
3.
Heat the water and salt in a large pan and bring to a boil. Add the beetroot, reduce the heat and simmer gently for 10 minutes. Drain well.
4.
Heat the vinegar in a pan with the bay leaf and bring to a boil.
5.
Pack the beetroot into hot sterilised jars and pour over the boiling vinegar. Cover, seal and label.
6.
For the pickled beans: put the beans into a pan and cover with water. Add the salt and bring to a boil. Cook for 8-10 minutes, until tender. Drain well.
7.
Put the vinegar, sugar, allspice and pepper into a pan over a low heat and stir until the sugar has dissolved. Increase the heat and bring to a boil.
8.
Add the beans and simmer for 5 minutes.
9.
Pack the beans into hot sterilised jars and pour over the hot vinegar. Cover, seal and label
