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.
Head straight on to the Recipe For 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 Share on X
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.
Pickled Beetroot With Caraway
Ingredients
- 1 large beetroot, peeled and thickly sliced *
- 5 mls caraway seeds
- 15 mls flaked salt
- 70 mls balsamic vinegar
- 175 mls water
Method
- 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
Notes
** 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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Caraway and beetroot are a great combination and sound delicious (and pretty too)
Thank you Pamela 🙂
While I am not a beetroot fan, my husband certainly is! I will have to surprise him by making Pickled Beetroot.
Enjoy your time away at motor racing!
I hope he loves it as much as you clearly love him 🙂
We love beetroot relish! I don’t like artificial sweeteners. There is one that tastes awful. I can’t remember the name of it. I just use sugar.
It is always best to use what tastes best 🙂
I love beetroot, I love pickled things and I love caraway so this recipe is right up my street!
Hope you enjoy it 🙂
Hey Tandy in 2. under method in your recipe. Should ‘drink’ perhaps be ‘grind’? Also what would be the alternative if a sous-vide cooker is not available? Love your blog avidly read every post, nearly time to make no churn ice-cream again, if it ever warms up again. Laura
I think a gremlin got in and changed the word. How funny is that. Thanks for spotting it. You can use a pot of water. Large enough to cover the jar. Slowly being it up to temperature and leave for the same amount of time. Hope you enjoy your ice cream and thanks for the compliment.
I should try pickling all the CSA beets that will be here soon! Regarding sweeteners, I plan to try working with sorghum this fall, which is supposed to resemble molasses some. Looking forward to experimenting.
Wow, I am so intrigued by that! Will have to look for some when we are overseas 🙂
Interesting information on the sugar substitutes! I love the taste of molasses.
I have never tried molasses but I am sure it is great to bake with 🙂
I do love pickled beetroot, and caraway seeds are so good paired with them. 🙂
If you have an abundance of beetroot, this is the way to go 🙂
My son, Michael, loves beetroot, Tandy, so I must try this with him. Greg also doesn’t like the staining effect of beetroot. I didn’t know it wasn’t good for people who suffer from kidney stones. That is good to know as both my Dad and my Aunt are sufferers.
There are a whole host of things a kidney stone sufferer should not eat. The one I mostly stick to is raisins 🙂
Fab recipe Tandy. Oh yes horseradish on the side of beetroot is a winner! I need to use more beetroot, I think I often avoid it because it can be messy.
It is messy, but worth it for the taste 🙂
Hi me again … now the whole recipe has vanished. Have a lovely Sunday. Laura
I saw. As soon as I did the change it changed something. A real gremlin. But we are away so it will have to stay gone till Tuesday. Thanks for letting me know.
Hi Tandy, was not able to see the recipe, thought you would want to know.
Hi Cheri
I had gremlins in my post! It should be there now, could you check and let me know?
I like caraway seeds but I haven’t tried them in pickled beets. I can imagine it tastes good, so I sure should give it a try.
It is such a lovely flavour combination 🙂