PICKLED MEATS RECIPES
PICKLED BEETROOT RECIPE | BBC GOOD FOOD
Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses
Provided by Jane Hornby
Categories Side dish
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
- Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 37 calories, FatContent 2 grams fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.9 milligram of sodium
SPICED PICKLED SHALLOTS RECIPE | BBC GOOD FOOD
If you like pickled onions you'll love this easy preserved shallots recipe - perfect with cold meats or alongside a ploughman's lunch
Provided by Jane Hornby
Categories Side dish
Total Time 1 hours 10 minutes
Prep Time 1 hours
Cook Time 10 minutes
Yield Makes 4 x 450ml jars
Number Of Ingredients 11
Steps:
- The day before pickling, put the shallots in a large bowl and cover with boiling water. Leave to cool, then drain and peel away the skins and trim the root ends.
- In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
- Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
- Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.
Nutrition Facts : Calories 26 calories, CarbohydrateContent 4 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.9 milligram of sodium
More about "pickled meats recipes"
PICKLED ONIONS RECIPE - BBC FOOD
A step away from traditional pickled onions, these lightly sweet onions or shallots are appetisingly succulent. Serve as an antipasti or hors d’oeuvres with platters of charcuterie meats and/or cheese, or sauté in a frying pan until well caramelised to serve with sausages or lamb cutlets.
For this recipe you will need two 500ml/18fl oz sterilised jars. For information on sterilising see the Recipe Tips.
From bbc.co.uk
Reviews 3.6
From bbc.co.uk
Reviews 3.6
- Store in a cool, dark, dry place for up to a year. Keep in the fridge once opened and use within 8 weeks.
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