Pickles and Chutneys

Beetroot pickle 

  • 250g raw whole beetroot 
  • 1 tsp salt
  • 80g caster sugar
  • 100ml cider vinegar or coconut vinegar 
  • 4 tsp cumin seeds
  • 2 tbsp extra virgin olive oil
  1. Place the cumin seeds into a frying pan or a wok and dry fry them for a few minutes to release the flavour.  Leave aside to cool.
  2. Clean the beetroots, top and tail them and then pop them in a saucepan and cover with water. 
  3. Bring the pan to the boil with the salt and cook til the beets are tender.
  4. Once cooked, leave to cool slightly and then peel off the skins.  They should come off easily without the need for a knife.
  5. Put the caster sugar, cider vinegar and cumin into a saucepan and bring to the boil.
  6. Reduce the heat and simmer the liquid for 5 minutes.
  7. Add the cooked beetroots and bring back to the boil and cook for a couple of minutes.
  8. Leave to cool slightly before you spoon them and the liquid into a sterilised jar.  They must be completely covered.
  9. Add the extra extra virgin oilve oil over the top of the pickling liquid to keep the oxygen out completely.
  10. Seal the jars and then leave to cool before putting them into the fridge.

These do not need to sit for a while before you eat them but the pickling liquid does mellow as you leave it so leave it for a few days before eating.

Guest

Comments

qLKxMmwYOkP Said:
hi,you should try the small Asian pupkmin (I do not know the name) rather than the big kuaylo pupkmin as the small type tastes much much better. I use only big one for soup with added spices. Butternut squash (cut in cubes)is the best version for roasting in oven with red onion, olive oil, thyme, salt and pepper. Lastly add some goat cheese or feta cheese before serving. Your roast veg looks delicious!
 

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