Q&A for How to Preserve Beetroot

It's the brine.The pickling liquid I usually use is a mixture of apple cider vinegar, sugar, mustard seed, black peppercorns, cloves, fennel seeds and bay leaves. But this is completely to personal taste. You could add in cardamom, coriander or other aromatics as you like.

Slice the beetroot and ginger, then boil them in water for 20 minutes. Let it cool, blend, filter, and add sugar and salt to taste.

Yes, you can store cooked beetroot in the freezer for up to 8 months. Let the cooked beetroot cool completely, pat it dry with a paper towel to remove excess moisture, and place it in airtight freezer bags or containers. Squeeze out as much air as possible to prevent freezer burn.

Yes, preheat oven to 200 C, place the pilled and wrapped beetroots on a baking sheet and bake for 45-60 minutes or until tender when pierced with a fork.

It's better to use glass as it allows for better air circulation, helping the beetroot last longer and preventing it from absorbing extra odors.

Use 1 cup each of vinegar, water, and sugar, along with 2 tablespoons of kosher salt. White vinegar and apple cider vinegar are common choices, and you can pickle almost any vegetable.

To preserve cooked beetroot, pack hot beetroot into sterilized jars, leaving 1 inch of headspace, cover with boiling water, and process in boiling water for 30 minutes (pint jars) or 35 minutes (quart jars). Once cooled and the lids have sealed, store the jars in a cool, dark place for long-term storage. You can also freeze or dehydrate it.

If you keep them in a cool, dry place and protect them from direct sunlight, you can store them for up to a year if unopened. Once you open the jar, make sure to keep it in the refrigerator and consume within 12 weeks.

To store pickled beetroot, keep it in a cool, dry place, protected from direct sunlight. Unopened pickled beetroot can last up to a year.

Plastic containers are safe as long as they are BPA-free. Glass typically keeps it fresher. However, both are usable if they have an airtight lid.

Yes, adding water will make the beetroots taste better and the vinegar less strong. Mix vinegar with water in a 1:1 ratio and pour this mixture over the beetroot pieces until they are fully submerged.

Certain fruits pair beautifully with beets to create balanced, delicious juices. Oranges, berries, melons, apples, pineapple, grapes, and kiwi all combine exceptionally with beet juice, complementing its earthy flavor with sweet and tart notes.

For every 10 large beets, you need 2 cups of white vinegar, 1 cup of water, 0.5 cup of white sugar, 1 teaspoon of celery seeds, 1 teaspoon of dry mustard, and 0.5 teaspoon each of salt and black pepper.

Yes, you can eat beetroot after boiling it (though it's no longer raw). Boiling softens its texture and enhances its sweetness, making it versatile for salads, soups, or smoothies.

Yes, that's the best type of vinegar to use with your beetroot.

It depends on how big the beets are. Whole beets will cook in 30 to 40 minutes. Sliced beets will cook faster. They're ready when they're somewhat softer than they were when they were raw.

Yes, you can, but remember honey is much sweeter than sugar. 3/4 cup of honey is equal to 1 cup of sugar.

It varies. But to get good quality beetroot, choose ones that are firm and small with deep maroon coloring, unblemished skin, and bright green leaves with no sign of wilting.

You leave it to cool off. Your jar or Tupperware bowl might burst, if you close it too soon and it's still hot.

Not if you wash it immediately (while you wait for the beetroot to cool). A smooth-sided pan (which is most likely what you have already) is best, as it is easier to clean.

Yes, that is perfectly okay and will not hurt you. That is how I did it for years, and sometimes how I still prefer to do it.