PICKLED BEETROOT

Pickling and preservation have been such a part of our lives in times gone by - that cheap supermarket shopping and year round produce has not only de - skilled us as a nation but has removed the need to preserve what is at it's best when in season! The point of preservation was to preserve what would not be available and is somehow ironic now that the methods that were employed years ago that produced slightly different flavours to the original fresh product have become fashionable accompaniments. Here is our Pickled Beetroots, very easy to make!

TO COOK;

6 Beetroot

Wash the beetroot in cold water, then cut off the top and tail end leaving the skin intact. Place into unsalted boiling water for 1 1/2 - 2 hrs depending on size, if the skin comes away easily they are cooked or alternatively pierce with a sharp knife, if there is no give in the beetroot and the knife glides easily through they are ready.


TO PICKLE;

You will need the following;

1 litre/2 pints of malt vinegar

15g 0f Allspice

15g of Tellicherry black pepper corns or black pepper corns

2 bay leafs

6 cooked Beetroot

1 large jar or two medium (enough to hold the beetroot and vinegar)

Bring the pepper,spices,bay and vinegar to the boil, once boiling turn off the heat and allow to infuse. Allow the vinegar to go cold and strain. Slice the prepared beetroot into 5-6mm slices and place into sterilized jar/s, then pour over the cold vinegar, and if desired place the bay leaf/s into the jar/s or discard. Cover with clingfilm if using metal lids and close with a tight fitting lid. Allow 1 week before eating. Pickled beetroot will last up to 9 months in a sealed jar.

NOTE;

To sterilize the jars before use, place jars in boiling water for 10 minutes and allow to dry upside down on a clean tea towel or place into a dishwasher and allow a full cycle.