Friends dropped by last week with a hefty bag of beetroot from their garden. Even though I do grow it myself it was welcomed with open arms. Delighted I was to have an over abundance of the pink beauties. This was a great excuse to pickle them. Ever since my mum gave me a jar of her own last month I vowed to give it a go. They tasted so incredibly good. Completely unlike the stuff in the shops. You probably remember that dreadful jar of pink acid from your formative years. The biting, over-empowering taste that made you wince and put you off salads for most of your adolescence. Well guess what, the homemade version tastes so much better.
Here’s a variation of my mum’s recipe. The healing combination of cider vinegar and superfood beetroot will not only surprise your tastebuds but will keep you hale and hearty.
- 1lb of beetroot cooked
- 8oz unrefined cane sugar
- 8 fl oz cider vinegar, organic, unpasturised and unrfiltered
- pinch salt
- few sprigs of fennel
- Some sterilized jars with lids
To cook I smeared the beets with a little oil and placed them in a pyrex dish in the oven for 1 hour with temperature set to about 180˚C . You could also boil them but I find that a bit messy and the beets are not as yummy.
I left them to cool overnight and then peeled them and sliced them in rounds about 4mm thick. For the brine I placed the sugar along with 14 fl oz water in a saucepan, brought to boil and simmered for 4 minutes. Then I added a tiny pinch of salt and the cider vinegar and poured the whole lot over the beetroot throwing in the fennel sprigs. When it had cooled l removed the fennel and used a tongs to place the slices of beetroot into the sterilized jars and covered them with the liquid. Store the sealed jars in a cool, dry place where they will last for a few months. So simple, so tasty and ever so good for you- I couldn’t recommend it more!