I love late summer and autumn, not least because it is pickle and chutney time!
A few weeks ago I had lots of surplus beetroot and so I went hunting around for a pickled beetroot recipe. I decided to wait until I had tasted it to share it with you, and I can now confirm that it is indeed yummy. It has been only a couple of weeks in the jar, consequently it is still rather vinegary – which is fine if you like it like that but it will mature more with patience.
I (mostly) used the above recipe; one of the things I like about it is that no preparation of raw beetroot is required and so it isn’t too messy. I still managed to get rather red hands though!
For twice the amount of beetroot I used the same proportion of vinegar to sugar, plus approximately 3 tbsp pink pepper corns, a few cloves (all that was left in the jar), 2 tbsp coriander seeds, 1 tbsp pickling spice and 1 tbsp juniper berries.
I ended up with a couple of extra jars-worth of pickling vinegar, which I used to pickle some little cucumbers from my garden. I haven’t tried the gerkins yet but I’m looking forward to it; I am going to try to be more patient because I only have one jar of them.
Bring on Autumn!