Go Back
Print

Pickled Beetroot in Blackcurrant Jelly

A sweet and sour pickle that's rather addictive!
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Author Charlie H-S

Ingredients

  • 1 kg Fresh beetroot uncooked
  • 500 ml White Vinegar
  • 270 g 2 packs Blackcurrant jelly

Instructions

  1. Put the beetroot (minus any leaves/stalks) into a large pan, and top with cold water.
  2. Put on the hob and bring to a boil.
  3. Once boiling, allow to simmer until the beetroot is cooked through.
  4. To test it's cooked insert a knife, it should just go through.
  5. Take it off the heat and strain.
  6. Meantime put the vinegar and jelly into a pan and put on the heat.
  7. Stir occasionally until it comes to the boil, while you finish the beetroot.
  8. To peel, run under a cold tap in a colander and rub your hands over the skin. It will come off easily.
  9. Slice into whatever size pieces you prefer. We like it chunky.
  10. Pop the beetroot into sterilised jars.
  11. Pour over the hot pickling liquid so that it completely covers the beetroot.
  12. Remove any air bubbles by (carefully as it's hot!) tapping the jars, or jiggling them.
  13. Once the bubbles have gone, put on the lids while they're still hot. This will seal them.
  14. Leave them to cool.
  15. Once cool, they want a couple of weeks to mature, so pop them in a dark cupboard til you're ready to gift them!

Recipe Notes

If you're concerned about sugar levels, you can just as easily use a sugar free jelly. Also, vegetarian jelly works just as well as the gelatin kind.