Pickled Beetroot

OLYMPUS DIGITAL CAMERA

The pickling continues, as this week we harvested and pickled one of our favourites – Beetroot.  We did this by simply washing and trimming the Beetroot (not too closely at first so it doesn’t ‘bleed’ too much when cooking), and placing it in a big pan of water with two tablespoons of Malt Vinegar and a pinch of salt.

As our Beetroot was variable in size, we brought the pan to the boil and simmered it for 30 minutes initially, before removing the small beets, cooking for a further 10 minutes and removing the medium beets, then another 10 minutes or so before removing the giant ones (to ensure they were all cooked through, without going too soft).

Once cooled, we peeled, trimmed and sliced the Beetroot before packing it into sterilised jars.  We then covered it with the spiced Malt Vinegar we had left over from the last pickling session, and Voila !  Admittedly, not all of the Beetroot made it into the jars (yum), but a pretty good first attempt.  Our shelves are filling up fast !

OLYMPUS DIGITAL CAMERA

Advertisements

2 Comments Add yours

  1. finknottle73 says:

    It looks so pretty! I wish I liked beetroot…

    1. What a shame you don’t – it has so many health benefits too ! Still, plenty more veg in the plot … 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s