Friday, 26 July 2013


I took delivery of 10kg of local Beetroot this morning, and got it boiling until it was soft, about 45 minutes per pan.

After letting it cool, the skin just rubs off and you can slice it into jars. Don't try it until it's properly cool as the middle of the tuber stays hot for a long time, and will give you a shock!

And here it is in my store cupboard, after adding spiced vinegar. It will need about two months for the flavour to develop, then it will last me for about a year. From the 10kg I found two rotten tubers, but ended up with 8.5 kg of pickled product. Cost around £14. The jars were free from our local chip shop, they previously held gherkins (Thanks Peter)

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