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 !