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.

CARAMELISED ONIONS

Slow cooked onions caramelised in there own sugars make a wonderful accompaniment to savoury foods. Caramelised onions can lift the mundane to new heights, perfect with sausages or added to onion soup, they are the last word in a simple and inexpensive condiment, that can be used to bring new pleasure to the table.

Cooking time up to 45 minutes for 400g of sliced onions

RECIPE;
White onions - allow 100g per a person
Optional - 1 tsp granulated sugar
A pinch each of sea salt and fresh ground black pepper
METHOD;
Coat the bottom of a skillet or suitable sized saute pan with a film of olive oil, place on a high heat, add sliced onions and lower the heat to medium, stirring from time to time to ensure even cooking. After 15 minutes season with sea salt and black pepper, additional sugar if using, then turn down the heat to low. Cooking times will vary but allow up to 45 minutes and a reduction in mass of at least a third. Drain any excess oil before serving.

NOTES;
Please do not be fooled by the amount of sliced onions that you start the recipe with. They will eventually with a little patient on the part of the cook, reduce down to at the minimum a third of there original mass.

Suitable for vegetarians.

PICKLED ONIONS

Yuletide is upon us, approaching faster than a Hurricane. Too many, the festive period is a time for eating,drinking and much merriment, and what better way to enjoy those cold cuts and abundant cheeses than with homemade pickled onions!Pickling is a way of preserving foods that is used worldwide, and varies between different cultures and country's, and certainly in the use of ingredients that are pickled. Pickled onions are a good old British favourite that put an appearance in around the festive season, but are also sold as snacks in pubs, over the counter in Fish and chip shops or in jars ready made in supermarkets. There are many recipes, for pickling here is ours!

The peel;

First the tedious task of peeling the onions. It is important to try not too bruise the onions whilst peeling, a simple top and tail with a sharp knife should be sufficient to enable peeling.

The brine;

Allow 500g of salt to 1.5lts of water. Dissolve the salt in the required amount of cold water. Quantity's will depend on the amount of onions/shallots you wish to pickle. This is an easy ratio to half or double as required. Place the peeled onions into the brine solution, with enough solution to cover and leave to soak for at minimum of 24 hours up to a maximum of 72 hours.The spice mix;

8 cloves

8 allspice

8 coriander seeds

16 peppercorns

3 bay leaf

5 dried chilli's

2 cinnamon sticks

3 tablespoons of sugar

The vinegar;

NOTE; This recipe calls for unspiced vinegar, if buying ready spiced, omit the spice mix and follow the rest of the recipe.

You will need to measure the amount of water you used for the brine as this will be the amount of vinegar required to pickle the onions. You have a choice of vinegars to use, the vinegar of choice is normally malt, but clear vinegar, white wine vinegar or a 50/50 mix of white wine vinegar and malt is used depending on the recipe. Here we have used a mix of white wine and malt vinegar.

To make;

You will need adequate jars for storing the pickles, kilner jars are probably the best but not necessary, as old coffee jars and sweet jars make an excellent alternative, any jar of sufficient size can be employed for the task as long as it has a lid. Place a small sheet of cling film/wrap between the onions and the lid, before bottling as vinegar is corrosive to certain materials.

First the jars will have to be sterilised this can be done by placing them through a full cycle in a dishwasher or alternatively place the jars into boiling water and boil for ten minutes.

In a non aluminum pan Bring the required amount of vinegar and spices to a simmer and leave simmering for 30 minutes, remove from the heat and leave to infuse for a further 30 minutes. Whilst the vinegar is standing the onions will need to be rinsed. The onions will need to be rinsed completely, too rid them of the brine. When the 30 minutes is up, strain the vinegar and dispose of the used spice. Bottle once the vinegar is cold.



Leave for a minium of 1 week in a cool place before opening, but the onions are better left for a month before eating.

SPICE MIX FOR PICKLES

Basic pickling spice mix for onions,eggs,beetroot and so on............................
The Mix;
8 cloves
8 allspice
16 peppercorns
3 bay leaf
8 coriander seeds
5 dried chillies
2 complete cinnamon sticks
Place all the spices into the desired vinegar that you are using, add 3 tbsp of sugar then bring to a simmer for 30 minutes. Take off the heat and leave the vinegar to steep for 30 minutes before straining. Spices can now be thrown away. The vinegar is now ready for bottling with the desired
ingredients.