Lucky posted about it on her Garden to Plate blog. Anyone got any good ways of doing it got a few plants here that need bottling.

Veg gardener said:

Lucky posted about it on her Garden to Plate blog. Anyone got any good ways of doing it got a few plants here that need bottling.

Don’t use too much vinegar!

My mother bottled hers (Thanks Vacola) for umpteen years and I could never eat them because they were too astringent with the vinegar…the beets had no sweetness left…

Boil until tender (making sure that you don’t remove the root until after cooking, otherwise the beet will “bleed”) and this is the recipe I use for the pickling solution:

BEETROOT VINEGAR

Ingredients
2 cups white vinegar
1 cup sugar
1 cup water
1/4 cinnamon stick
1 bay leaf
4 cloves
4 peppercorns

Method
Place in saucepan and heat until combined. Cool and pour over cooked, sliced beetroot.

I never get enough to preserve as:
a) I grate the roots in salads all the time
b) eat the leaves.

If there is one that survives the daily munching or the onset of dry weather.. it becomes my seed source for next season.

roughbarked said:

I never get enough to preserve as:
a) I grate the roots in salads all the time
b) eat the leaves.

If there is one that survives the daily munching or the onset of dry weather.. it becomes my seed source for next season.

I have never liked tinned beetroot but like them fresh.

I’ve had some nice beetroot relish lately…

I scored a “fill a bag for $3.00” deal at the fruit shop.

bubba louie said:

I scored a “fill a bag for $3.00” deal at the fruit shop.

Lol, you ALWAYS score good deals!