On their label their ingredients are: Beetroot 58% Sugar Water Vinegar Rice Starch Salt Spices
It's so yummy... I like how it's very finely diced and is a very rich vibrant colour
jessie981,
Jan 9, 8:19am
Ingredients
2 kg beetroot (to make 1.5kg cooked chopped beetroot) 500 mls water 2 tablespoons salt 500 gms mixed dried fruit (buy a packet or make your own mixture of sultanas, currants, raisins, chopped dates, chopped dried apricots) 250 gms onions 2 cups malt vinegar 250 gms sugar 1 tablespoon salt 1 teaspoon pepper 1 teaspoon ground allspice or nutmeg
Method
1.Trim the leavesand wash thebeetroot 2.Put the water and first measure of salt into a saucepan and add the beetroot 3.Cook whole beetroot until tender ( 20 -40 mins depending on size) 4.Pour cold water over the cooked beetroot and rub with fingers until skin comes off 5.Weigh cooked, skinned beetroot so you have 1.5kg 6.Put vinegar, sugar, 1 tbsp salt, pepper and allspice in a saucepan 7.Add chopped dried fruit and onions 8.Boil until the onions are soft and the mixture begins to thicken 9.Add 1.5kg cooked chopped beetroot 10.Boil gently for 15 minutes 11.Take off the heat and pour into clean hot jars 12.To prepare jars go to thepost on preparing jars for storing preserves Makes up to 10 x 300gm jars.
From Google.
tixy,
Jan 9, 6:53pm
There is one in the Jo Seagar Sugar and Spice book - hopefully someone here has a copy they can post for you - it is very similar to Anatoths(mine is in a no-access building from the earthquake sorry).Maybe try her website?
babytears,
Jan 11, 10:04pm
Thanks so much... both sound good... I'd love to see Jo Seagars too
245sam,
Jan 11, 10:22pm
Here is the recipe from "Sugar & Spice with Jo Seagar" - like all the recipes in that book it is not actually Jo's recipe but is from Dorothy Jones of Whangamata.
BEETROOT PICKLE 1 Kg beetroot 700g onions, finely chopped (can be done in food processor) ½ tsp white pepper 2 tsp ground allspice 1 tbsp salt 2½ cups Chelsea white sugar malt vinegar - approximately 500ml 2 tbsp cornflour
Boil the unpeeled and scrubbed beetroot for 3/4 hour. Cool, then peel and chop finely (a food processor will make this easy). Place in a preserving pan with the onions, pepper, spice, salt and sugar. Cover with malt vinegar and boil gently for ½ hour. Thicken with the cornflour mixed to a paste with a little malt vinegar. Stir and simmer a further 10 minutes. Bottle in clean sterilised jars and seal. Makes 4-5 cups.:-))
babytears,
Jan 11, 11:25pm
Thank you very much... my mission for the day
babytears,
Jan 9, 2:44am
a beetroot chutney just like 'Anathoth's'!
On their label their ingredients are: Beetroot 58% Sugar Water Vinegar Rice Starch Salt Spices
It's so yummy. I like how it's very finely diced and is a very rich vibrant colour
jessie981,
Jan 9, 8:19am
Ingredients
2 kg beetroot (to make 1.5kg cooked chopped beetroot) 500 mls water 2 tablespoons salt 500 gms mixed dried fruit (buy a packet or make your own mixture of sultanas, currants, raisins, chopped dates, chopped dried apricots) 250 gms onions 2 cups malt vinegar 250 gms sugar 1 tablespoon salt 1 teaspoon pepper 1 teaspoon ground allspice or nutmeg
Method
1.Trim the leavesand wash thebeetroot 2.Put the water and first measure of salt into a saucepan and add the beetroot 3.Cook whole beetroot until tender ( 20 -40 mins depending on size) 4.Pour cold water over the cooked beetroot and rub with fingers until skin comes off 5.Weigh cooked, skinned beetroot so you have 1.5kg 6.Put vinegar, sugar, 1 tbsp salt, pepper and allspice in a saucepan 7.Add chopped dried fruit and onions 8.Boil until the onions are soft and the mixture begins to thicken 9.Add 1.5kg cooked chopped beetroot 10.Boil gently for 15 minutes 11.Take off the heat and pour into clean hot jars 12.To prepare jars go to thepost on preparing jars for storing preserves Makes up to 10 x 300gm jars.
From Google. You can probably leave out the dried fruit.
tixy,
Jan 9, 6:53pm
There is one in the Jo Seagar Sugar and Spice book - hopefully someone here has a copy they can post for you - it is very similar to Anatoths(mine is in a no-access building from the earthquake sorry).Maybe try her website!
babytears,
Jan 11, 10:04pm
Thanks so much. both sound good. I'd love to see Jo Seagars too
245sam,
Jan 11, 10:22pm
Here is the recipe from "Sugar & Spice with Jo Seagar" - like all the recipes in that book it is not actually Jo's recipe but is from Dorothy Jones of Whangamata.
BEETROOT PICKLE 1 Kg beetroot 700g onions, finely chopped (can be done in food processor) ½ tsp white pepper 2 tsp ground allspice 1 tbsp salt 2½ cups Chelsea white sugar malt vinegar - approximately 500ml 2 tbsp cornflour
Boil the unpeeled and scrubbed beetroot for 3/4 hour. Cool, then peel and chop finely (a food processor will make this easy). Place in a preserving pan with the onions, pepper, spice, salt and sugar. Cover with malt vinegar and boil gently for ½ hour. Thicken with the cornflour mixed to a paste with a little malt vinegar. Stir and simmer a further 10 minutes. Bottle in clean sterilised jars and seal. Makes 4-5 cups.:-))
babytears,
Jan 11, 11:25pm
Thank you very much. my mission for the day
bev00,
Jan 12, 11:56am
beetroot pickles yum
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