3 Ingredient PICKLED BEETROOT- Easy, strong tasting, fast and cheap!
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- Опубликовано: 17 окт 2020
- After much experimenting with different vinegars, this is by far the easiest and the tastiest pickled beetroot I have made. Just add 1 tbsp per 100ml of vinegar for a not too sweet recipe and obviously make any changes you like according to taste.
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PLEASE don't cut the roots and top growth before boiling. Look at all the goodness that was poured away @1.42. Leave these on until after they are cooked, usually about 30-40 mins.
And STEAM them, don't boil... as even with the skins on you will lose most of the essential juices of the beet.. You won't believe the difference in taste!
@@rhydyard Can you please describe the difference between steaming and boiling? I usually cook them in a pressure cooker. Also, I do cut the root and stem. I'll try keeping them on next time!
Make soup with the stems.
@@paulheydarian1281hi , how do you make soup out of the stems? And what do you add to the soup ? Please , thank you.
Thank you for the video! I leave about 2 or 3 cm of stem and the root on when I cook them. I also do mine in a pressure cooker. They only take 10 minutes. 💜
It would be good if you include the recipe in the description box.
i agree
Do not follow this video for technique unless you are a fan of botulism. The basic recipe for the brine is 2 cups vinegar (white or apple), 2 cups of the water you used to boil the beets (or plain water if flavor is not important to you) 2 cups of white sugar (or brown if you prefer the caramel taste) and 1 tbsp salt.
Lovely video.....thank you. Very clear and easy.
Thank you. You really helped me with what to use.
I'm very grateful to you.
Do not follow this video for technique unless you are a fan of botulism.
Thank you for this extremely easy pickling recipe! Tried it with my home grown beetroots and it's sooo good!👍. This is how I'm pickling beets from now on!
Hi, have you got amounts of ingredients that you use please, as they didn't say. ❤
@@brendaeulenstein4255 Do not follow this video for technique unless you are a fan of botulism. The basic recipe for the brine is 2 cups vinegar (white or apple), 2 cups of the water you used to boil the beets (or plain water if flavor is not important to you) 2 cups of white sugar (or brown if you prefer the caramel taste) and 1 tbsp salt.
Nice and easy like that there's no unnecessary talking
Good work. It’s un-Australian to not have pickled beetroot on a steak sanga or burger. Pickled beetroot is right up there with Vegemite. God bless you all!
There’s a shortage of canned beetroot in Australia so I can looking for a recipe! I’ll be making this 😉
Spot on . This Aussie is sick of not being able to buy beetroot and was looking for a quick recipe to make my own.
I made it and it’s perfect! Although I won’t be adding garlic as it was pretty powerful 😂🥰
Only thing I changed was to wrap each one in foil complete with top and tail and steamed them in a stove top steamer pan to retain the natural juices which are lost in the boiling method. Then cooling before trimming ,peeling ,slicing and pickling. My taste goes for the sharper end and with the strong spirit vinegar and some extra salt added this suits me perfectly.
There was no recipe, just a dangerous video that does not show proper canning.
Thank you i had forgot the process 👍🙏
What a waste throwing boiled beetroot water into the sink! Use it for cooking or throw them into your 🪴garden
I prefer to drink that amazing Juice...
Nice pot where did u get it?
Brilliant just the need to know and not the need to hear a whole lot of noise
nice pot!
Never top and tail your beetroot, just twist off the tops leaving whatever is left, it's normally about 3 or 4 cms. Cook them like that whole and then peel. If you cut them all the red colour and goodness will leach out into the water.
Just boil them as u buy them with everything on...boil til cooked..run under cold tap then slide all the outer peel etc off.....most satisfying...!!
Isnt that a waste you throw the water out thats full of nutrients.
great for pickled eggs
Thank you for the recipe. Very simple and ease to follow. Would agree about topping and tailing afterwards though. Save those for my hens when I chop after cooking.
Do not follow this video for technique unless you are a fan of botulism. They have to be canned.
Funny way of making very good pickled beetroot
It says in the instructions it is 1 tbsp brown sugar per 100 ml of vinegar. She used three tbsp of sugar so that was 300 ml of vinegar but do not know the quantity of beetroot. It was a substantial amount 😀
That’s the problem when they don’t talk over the video.
The amount of beetroot is not so important. You put a bit of onion in the jar for flavor then beetroot until it is full. The basic recipe for the brine is 2 cups vinegar (white or apple), 2 cups of the water you used to boil the beets (or plain water if flavor is not important to you) 2 cups of white sugar (or brown if you prefer the caramel taste) and 1 tbsp salt. Then you boil the brine before you pour it into the jars. After it is done, you water bath can the jars and put them on the shelf.
No size of spoons mentioned, plus any boiling liquid down your sink can damage pipes. I would have used that water for boiling other veggies, put on garcen or as my mum did, use it for tomato sauces.
Do not follow this video for technique unless you are a fan of botulism. The basic recipe for the brine is 2 cups vinegar (white or apple), 2 cups of the water you used to boil the beets (or plain water if flavor is not important to you) 2 cups of white sugar (or brown if you prefer the caramel taste) and 1 tbsp salt.
could you post a link to the recipe on your website please?
Do not follow this video for technique unless you are a fan of botulism. The basic recipe for the brine is 2 cups vinegar (white or apple), 2 cups of the water you used to boil the beets (or plain water if flavor is not important to you) 2 cups of white sugar (or brown if you prefer the caramel taste) and 1 tbsp salt.
A wonderful video. I hate the talk its usually not necessary. Looks yummy, you have very healthy beetroot.!
Do not follow this video for technique unless you are a fan of botulism.
What was going in the pickling fluid???
Do not follow this video for technique unless you are a fan of botulism. The basic recipe for the brine is 2 cups vinegar (white or apple), 2 cups of the water you used to boil the beets (or plain water if flavor is not important to you) 2 cups of white sugar (or brown if you prefer the caramel taste) and 1 tbsp salt.
I wander how much sugar to 100ml of venigar? Thank you
100 ml. The basic recipe is 500 ml vinegar, 500 ml water in which the beets were boiled, 500 ml sugar, and 1 TBSP salt
Der Grundrezept lautet 500 ml essig (weiss oder apfel) 500 ml wasser in dem die Beete gekocht waren, 500 ml zucker, und 1 TB sa;z.
You haven’t uploaded in a while :(
how much sugar? A recipe here would be nice.
Do not follow this video for technique unless you are a fan of botulism. The basic recipe for the brine is 2 cups vinegar (white or apple), 2 cups of the water you used to boil the beets (or plain water if flavor is not important to you) 2 cups of white sugar (or brown if you prefer the caramel taste) and 1 tbsp salt.
How long do they sit?
Do not follow this video for technique unless you are a fan of botulism. These have to be canned. You can eat them at any time, but the best flavor comes after about 6 weeks.
Is their anyway of making it without boiling it. What if we keep beetroot with vinegar and sugar for long time? wont it get softer overtime?
You need to boil it to soften it
You can steam it
That's what I'd like to know,I'm Iron deficient so I believe I get the best of raw beets.
You could bake them instead. Wrapped in tin foil.
If you can them they will be stable on your shelf for 2 years or so. Afterwards you might get a color and texture change, but theoretically they will never go bad.
What if we don’t want to use sugar ? And can i use synthetic white vinegar or apple cider vinegar? Pls reply asap
Do not follow this video for technique unless you are a fan of botulism. The beets must either be water bath canned or hot pack canned (not recommended by the USDA, but it has worked for a LOT of years)
The basic recipe for the brine is 2 cups vinegar (white or apple), 2 cups of the water you used to boil the beets (or plain water if flavor is not important to you) 2 cups of white sugar (or brown if you prefer the caramel taste) and 1 tbsp salt.
When I replace sugar with a non-sugar sweetener, I use about 1/3 the amount. So 2 cups of sugar would be around 2/3 cup of sweetener. If you want to use no sugar at all, you can make 1 jar of beets without it and see how it tastes. Generally some sweetness is needed to cut the vinegar taste.
I use organic apple cider vinegar generally, and make my own. You can go without sugar if you try fermenting them instead. Nice sourness with no sugar. and even better for you.
@@survivormary1126 In your ferment you can use sugar if you want. The lactobacillus ,love it and won't leave any for you.
I would prefer to steem and use the juice mixed with sprite and lemon juice ...!!
Write that down, take a little note, please. 😊
she put the vinegar amd sugar in a pan, i presume it was boiled
good question and then after it is boiled , ( ie if it even is boiled )??? is it cooled or added hot to the sterilized jar with the cooked beets.
That is why this video is bad. The beets need to be boiled until they are soft, it was stupid to cut them up before she did that because now she has to pick up every piece to remove the skin.
Then the brine is made with 2 cups vinegar (white or apple), 2 cups of the water you used to boil the beets (or plain water if flavor is not important to you) 2 cups of white sugar (or brown if you prefer the caramel taste) and 1 tbsp salt.
Then the beets are deskinned and cut up to be packed in the (clean) jars. The brine is boiled and poured over the beets leaving about 1/2 inch headspace. If the brine was placed over the beets while it was still boiling you could get away with sealing the jars at this point, but the safer way is to boil the jars in a water bath.
You wasted the juice....where mostv of the nutrients are..
No recipe 😔
Do not follow this video for technique unless you are a fan of botulism. The basic recipe for the brine is 2 cups vinegar (white or apple), 2 cups of the water you used to boil the beets (or plain water if flavor is not important to you) 2 cups of white sugar (or brown if you prefer the caramel taste) and 1 tbsp salt.
your cleaver is VERY blunt !
Don't ever cut the beets when boiling them or roasted
PLEASE Do NOT CUT OFF TOPS OR ROOTS AND LEAVE AT LEAST 5 INCHES OF TOPS ON, OTHERWISE THEY WILL BLEED TO DEATH!!! WON'T BE NICE AND RED ???
)
The video showed sugar being added to a liquid in a pan , I presume the liquid was the malt vinegar. Was the pan heated or just stirred cold? Hopeless instructions. I've cooked beetroot many ,many years ago , left hole to cook until soft ,then peeled, then added to vinegar. I was looking for a video to remind me how to do it , this was not the one.
How do you do it I'm going to try
@@rosemarieyoung9489 Start with water in a pan, add a little salt. Place the beetroot in the pan, make sure the water covers the beetroot. Cover and bring to the boil. I boil for 35 to 45 minutes .You can turn the heat down a little. Check with a fork to make sure the beetroot is soft. When it's done , let the pan/beetroot cool, then run under the tap while peeling away the outer skin. I simply cut into slices and fill a jar, then pour malt vinegar up to the top covering the beetroot. Screw the lid on and keep in the fridge. I had lots of beetroot this year grown in the greenhouse and have a few jars ready to eat. People may want to add salt, sugar, I suppose depending on their taste. Try my basic method , then experiment from there.
@@rickastra44 Thanks!
@@rosemarieyoung9489 Do not follow this video for technique unless you are a fan of botulism. The basic recipe for the brine is 2 cups vinegar (white or apple), 2 cups of the water you used to boil the beets (or plain water if flavor is not important to you) 2 cups of white sugar (or brown if you prefer the caramel taste) and 1 tbsp salt.
Bet the juice is so delicious and she threw it away ?
Still.dont.knkw what the 3 ingredients are. 🤣or am I missing something 🤔 😊🤝🤪
Distilled Malt Vinegar, Light Brown Sugar and Beetroot
You forgot to put the beetroot while making the recipe 😂
Do not follow this video for technique unless you are a fan of botulism. The basic recipe for the brine is 2 cups vinegar (white or apple), 2 cups of the water you used to boil the beets (or plain water if flavor is not important to you) 2 cups of white sugar (or brown if you prefer the caramel taste) and 1 tbsp salt.
It is a sin to cut your beets before cooking ...
🙄
How can it be a sin we all need to cut vegies b4 cooking.Thats absurd!
Doesn't say if you keep them on the counter or in the fridge. Nothing. We need to boycot till they give us back our down button so peeps like this don't get a following not even bothering to answer peoples questions. DOWN VOTED!
Do not follow this video for technique unless you are a fan of botulism. The beets have to be canned, either water bath or hot packed (not recommended), then they are shelf stable.
@@robertsparling Definitely not hot packed. That won't bring it to temp to make them stable. You might have jars pop and seal in all that lovely bacteria. They shouldn't be water bathed by themselves would need to be pressure canned being a low acid food. With the vinegar I imagine that is ok. Bell canning book has guidelines. These would be fine if refrigerate and eaten in short time, but definitely not shelf stable. I have fermented beets, which is quite a different thing.
No ingredients, no quantities, no durations. Waste of time.
You didn’t say what ingredients 😡
Do not follow this video for technique unless you are a fan of botulism. The basic recipe for the brine is 2 cups vinegar (white or apple), 2 cups of the water you used to boil the beets (or plain water if flavor is not important to you) 2 cups of white sugar (or brown if you prefer the caramel taste) and 1 tbsp salt.
This may be a good video but was useless to me. Please let’s have some written directions as to what you are doing!
Don't follow this video. Beets have to be canned and it wasn't shown here.
Steam them dont boil so much better
Don't bother, crappy music no information!!!
Is that water or vinegar..poor instruction
1:25 in says distilled malt vinegar
This is a terrible video to show people. It will cause them to get sick. The beets either have to be water bath canned or hot pack canned (no longer recommended by the USDA). Additionally, it is foolish to cut the beets before they are cooked, and you wasted the flavor-filled cooking water.