Canning Beetroot + Pickling Mix {with video}
The perfect all rounder pickling juice for your beetroot!
Equipment
- 2-4 Glass Jars with Lids
- 1 Pressure cooker
Ingredients
- 4-5 Beetroot (Boiled, peeled and chopped)
- 2 cup White Distilled Vinegar
- 1 cup Water
- 1 tbs Mustard Seeds
- 1 tbs Whole peppercorns
- ¼ cup White or Light Brown Sugar
- ½ tsp Salt
- 1-2 Garlic Cloves in each jar (optional)
- Fresh Sprigs of Dill (optional)
Instructions
- Wash your jars and lids and place onto a baking tray. Put the tray into a cold oven and turn the heat on, gas mark 6.
- Fill your pressure cooker ¾ full and slowly bring the temperature to a simmer.
- Boil your beetroot whole until soft in the centre. Once cooked, peel the skin and chop into your desired sizes.
- Add all the pickling ingredients to a jar and slowly simmer to dissolve the sugar, stirring occasionally.
- Remove your hot jars from the oven and fill with your beetroot. Using a funnel, pour in your pickling juice and seal with the lid.
- Place prepared jars in boiling water bath, making sure the water covers the jars by at least one inch. Bring to a boil for 30 minutes.