They’ve all jiggled and joggled in the pan together, now they are nestling up to each other in the cupboard. Big jars, tall jars, jam jars. All filled to brimming with beetroot. Bright yellows and deep reds, alongside creamy yellow-whites and pale blushing pinks. A cosy colour festival
A few weeks ago I asked for help, my friends came to the rescue with suggestions, emails and ideas for recipes. Summer evenings with the door open to the garden, music on the stereo watching the night creep in, prepping and preparing, bottling and stacking. Could we call it a pickle flurry? beetroot and cornichon (gherkins) stacked up in the cupboard, a ready reminder of summer colour.
I have so much to look forward to, especially when I think of my favourite eating suggestion; it came through the blog and hailed from Scandinavia, from Denmark and Sweden to be precise. Pickled Beetroot are eaten with fried potatoes and eggs as part of a hangover cure. Don’t you just love that idea! That there is a tried and tested dish to eat after a night out on the tiles.
But back to the actual recipes. I now have Jars of Smidge, Sawsan’s Mum’s recipe (aka the Chef In Disguise) , Kevin’s tried and tested recipe, and Tandy’s email with a link, plus all the others from the first post – Blogging Beetroot. I think I have enough to see me through countless hangovers! Thank you all once again for joining in, these truly are blogging beetroot
A word about the recipes – I scaled all the recipes down and in all honesty played a bit with the spices, who wouldn’t? I also haven’t included all the recipes, I’ve added links as this post was starting to read like a Compendium of Pickled Beetroot !
Smidge’s Pickled Beetroot
- 2 lbs red beets,
- 2 cups apple cider vinegar,
- 2 tbsp pickling salt,
- 1 cup sugar,
- 1 cinnamon stick,
- 1 (2-inch piece) of fresh ginger, peeled and thinly sliced.
- They simmered the beets in water until tender.Drain and rinse, rub skins off. Cut into wedges.
- Then combine the brine ingredients and bring to a boil.
- I think you make sure a few slices of ginger get into each jar when you pour.
- Probably discard the cinnamon stick..
- I’ve not made this, but it’s in a book I have!!
Sawsan’s Mum’s Pickled Beetroot
I will give you my mum’s recipe. She usually cuts the beets and sprinkles them with a little salt and sets them aside for 15 minutes
for the brine you need
- 3 cups water
- 1/4 cup vinegar
- 2 tablespoons salt
- Add whatever spices and seasonings you like
- I hope this helps.
- Oh and it takes about 2 weeks to be ready
Tandy from Lavender and Lime kindly emailed me with a link to…. golden beetroot A Taste of Yellow for Barbara, a recipe with a personal story. Not only did I love the colour but I loved the ingredients – the addition of Star Anise is a real taste teaser
And now I just need to put this theory to the test…….