For this month’s The Food In Jars Mastery Challenge we had to make use of Low Temperature Pasteurization. Pickled cucumbers are a great choice here, but I wanted to try something new and so I made pickled beetroot.
Before I move on to my post about pickled beetroot I want to discuss more sugar alternatives. I wrote about using xylitol as a substitute. The reason I personally do not use xylitol is a long story. I was contacted by a local health guru telling me fructose was bad for my health and I must change to xylitol. She could not offer me proof to back up her statement and was merely trying to get my to purchase her product. Prohibitive cost aside I have recently been informed that xylitol is highly toxic to animals and so would not risk having it in my house. My Boxer is known to eat anything she can get to. This very same person has now moved on to erythritol as her new product. Given that it caused by bakes to turn mouldy I do not use it.
Today’s inspiration ♥ Recipe For Pickled Beetroot ♥ can be found on Lavender and Lime Click To Tweet
For people who can tolerate sucrose, molasses is a great alternative. Molasses is a by-product of sugar manufacturing and is highly nutritious. Blackstrap molasses is a good source of iron and calcium. It is best used in baking and has a moderate glycaemic index. Molasses has 75g of carbohydrates per 100 grams. I have friends who are on low carbohydrate diets and when doing research I discovered that beetroot contains 10g of carbohydrates per 100 grams. As an aside, it is not highly recommended for people who suffer from kidney stones. This puts me in a quandary as I love beetroot, especially when roasted. Served up with a dash of horseradish and I have a great side dish. I made my pickled beetroot very crunchy as Dave won’t eat it. He does not like the way his plate changes colour. Tonight I will experiment with roasting it.
Click on the links for conversions and notes.
- 1 large beetroot, peeled and thickly sliced *
- 5mls caraway seeds
- 15mls flaked salt
- 70mls balsamic vinegar
- 175mls water
- Place the beetroot into a glass bowl
- Finely grind the caraway seeds and salt using a spice grinder
- Sprinkle over the beetroot and toss to combine
- Cover and leave overnight **
- Place the beetroot into a sterilized glass jar
- Pour the liquid from the beetroot, the vinegar and water into a saucepan
- Heat over a low temperature until tepid
- Pour over the beetroot and seal the jar
- Place the jar into a sous-vide cooker and bring the temperature up to 60° Celsius ***
- Once the temperature has been reached, set a timer for 30 minutes
- Remove from the cooker and place onto a rack to cool completely before opening or storing
- Refrigerate once opened
** the longer your beetroot spends in the salt, the softer it will become
*** you can use a pot on the stove with a thermometer but I find this easier to maintain the temperature
Inspiration published on Lavender and Lime August 18:
- 2016 – Mushroom Rolls
- 2014 – Master Stock
- 2013 – Liebster Award II
- 2012 – Friday’s Food Quiz Number 77
- 2011 – Lime And Coriander Marinated Lamb Chops
- 2010 – Pasta With Chorizo, Bacon, Red Peppers And Tomatoes
Dave and I are away for motor racing. We will be back at work on the 22nd of August. I will start replying to comments as soon as I have caught up on work.
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