The allotment had to be cleared this week as the plough man is booked, so I needed to pull up the very last of the veggies. There was not much left: some kale, red cabbages and beetroot. I’d been lazy with the beetroot and sown seeds directly without thinning, but they grew fine so I’ve gradually been picking them off. It seemed a waste to put these on the compost heap (I have a freezer full of cooked beet) so I decided to have a go at pickling again. As usual, I didn’t have all the ingredients so I found a good recipe as a base then changed it 😂😂😂.
The recipe I used to base my recipe on is here and all measurements are in cups. I liked the idea of sweet and spicy beetroot but had no onion so left that out. I used a roughly 150ml container as the “cup” measurement and just poured whole bottles of vinegar in (e.g. 350ml for 2.5 cups). I didn’t have whole spices (except mustard seeds and cloves) so I used ground spices. The ground spices settle in the bottom of the pan so I had to give it a swirl before pouring the liquid into the jars after boiling.
My ingredients were (roughly):
1.5 to 2 kg cooked beetroot
2 x 350ml bottles of white wine vinegar
2 tsp allspice
2tsp ground cinnamon
2 tsp whole cloves
3 tsp white mustard seeds
4 tsp caster sugar
I added all ingredients to a pan, brought to the boil and simmered for 10 minutes. I used old jam jars and sterilised both jars and lids in the oven for 30 minutes at 130 degrees C after washing. Beets were sliced or chopped depending on the size and added to the jars then the hot liquid poured over the top. Lids were screwed on immediately after and jars left to cool. Lids were checked after 5 minutes to make sure they were still tight. This made enough for six to seven jars. Eagle eyed folks will have spotted that I sterilised eight jars; I only used seven.
It was a messy process (or maybe it was just me…) so here are some pictures!