We’re trying to clear the last few things from the allotment and finish the winter preserving. I still have quite a lot of beetroot in the ground, so we’ve been pickling them (one of the few pickles I actually like).
I couldn’t get my usual blend of pickling spices this year during lockdown, so I’ve made my own up. I like it!
If you want to try it, this is the recipe:
1 litre malt vinegar
7 g cinnamon sticks
25 g mustard seeds
10 g black peppercorns
5 g star anise
7 g cloves
First prepare the spices. Put them whole into a muslin bag, and simmer them gently for 2 hours in the malt vinegar. I used my slow cooker, but you could use a Bain Marie or covered bowl over a pan of simmering water. Turn off the heat and allow to cool with the bag still in the pot. Remove the bag and pour the vinegar into a jug.
Meanwhile, cook the beetroot. Twist off the leaves (don’t cut them or the beetroots will ‘bleed’), and wash them whole. Drop them into a pan of boiling water, turn down the heat and simmer for around an hour, though it will depend on how big they are. Then put them into the sink and run them under cold water. The skins will easily rub off. Allow them to cool.
Slice the beetroot into jars – fill about three-quarters full. Pour the vinegar over, making sure to cover all beetroot. Pop on the lids and label.
© Anna Franklin, November 2020