Today I have pickled my own homegrown produce for the first time. The remainder of my modest harvest of baby beetroots have been preserved with a couple of our homegrown shallots. Here is the Fresh as a Daisy recipe:
Pickled Beetroot with Shallots
(Makes 2 jam jars worth)
350g of raw beetroot
2 shallots
350ml red wine vinegar
1tsp whole peppercorns
1tsp whole coriander seeds
1 bayleaf
A pinch of crush chillies
1 tbsp sugar
Trim the beetroot, leaving a small amount of stall at the top, carefully wipe off any clumps of dirt but keep the skins on (Be careful not to trim the stalls too close to the root or pierce the skin as the colour will bleed during cooking)
Place the roots in a large pan of water, bring the boil and cook for 30 minutes (this amount of time was for baby roots - larger roots may need longer than this)
Drain and allow to cool enough to handle. Peel away the skins with your fingers, cut off the stems at the top and halve any larger baby roots.
Peel and thinly slice the shallots, then layer the cooked beetroot and shallots into two sterilised jars.
Place the red wine vinegar in a small saucepan and add the herbs and spices and bring to the boil. Pour the hot vinegar through a strainer into the jars, covering the beetroot and shallots completely and seal the jars immediately.
Label when cold and store in a cool, dark place. Allow the pickles to rest for a few days, however with this recipe the pickles do not need to mature over a long period of time. They should keep well provided that is always totally immersed in the vinegar.
Pickled Beetroot with Shallots
(Makes 2 jam jars worth)
350g of raw beetroot
2 shallots
350ml red wine vinegar
1tsp whole peppercorns
1tsp whole coriander seeds
1 bayleaf
A pinch of crush chillies
1 tbsp sugar
Trim the beetroot, leaving a small amount of stall at the top, carefully wipe off any clumps of dirt but keep the skins on (Be careful not to trim the stalls too close to the root or pierce the skin as the colour will bleed during cooking)
Place the roots in a large pan of water, bring the boil and cook for 30 minutes (this amount of time was for baby roots - larger roots may need longer than this)
Drain and allow to cool enough to handle. Peel away the skins with your fingers, cut off the stems at the top and halve any larger baby roots.
Peel and thinly slice the shallots, then layer the cooked beetroot and shallots into two sterilised jars.
Place the red wine vinegar in a small saucepan and add the herbs and spices and bring to the boil. Pour the hot vinegar through a strainer into the jars, covering the beetroot and shallots completely and seal the jars immediately.
Label when cold and store in a cool, dark place. Allow the pickles to rest for a few days, however with this recipe the pickles do not need to mature over a long period of time. They should keep well provided that is always totally immersed in the vinegar.
Layering the beetroot and shallots in the jars
I found it easier to pour the vinegar into one jar, seal that then pour the rest in the second jar
Et voila, two jars of pickled beetroot with shallots - yum!
1 comment:
They look great! Beetroot is so easy to grow. But I have to admit peeling all those shallots is a grim job.
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