In a bit of a pickle

“Self preservation is what’s really going on today“, Candi Stanton iconically sang about the humble beetroot in the classic Young Hearts Run Free.

Ok, so it might not have been about beets, but I feel like it could be.

Grow it. Preserve it.

Preserving your harvest of beetroot, spring onions, radishes, red onions and cucumbers means that you can enjoy your veggies well in to Winter. If they aren’t swiped on you first that is.

This pickle recipe is so versatile and you can make it as big in flavour or as clean and vinegary as you like. I love hot and spicy, so this recipe has been created to my taste, but its not a set, definitive recipe, everything is interchangeable, so experiment and find a flavour that suits you.

Make up a spice mix of:

1tbsp black peppercorns

1tbsp coriander seeds

1tbsp yellow mustard seeds

10 cloves

1 tsp chilli flakes

Wash and trim 1kg of beetroot. Rub each whole beet with olive oil and pop straight into a pre-heated oven at 200C for about an hour, or until the beets are tender.

After you remove them from the oven, leave aside to cool until you can comfortably handle them. Peel the beets and depending on how you like yours, slice in discs or dice into tiny chunks.

Fill your (sterilized) jars to the top with the beetroot.

Over a low heat, gently toast the spice mix in a saucepan. Just as you can start to get the aroma of the spices, lower the heat (keep your eye on the ball at this point, as they can burn fast) and add in 700mls of white wine vinegar, 2 bay leaves and 100g light brown sugar. Bring to a simmer until the sugar has dissolved.

Now, let’s get pickling

Cover the beetroot with the vinegar mixture, ensuring the beets are fully covered with liquid.

Allow to cool before sealing the jars.

Store in a cool, dark place for about 2 weeks, then enjoy!

Mix it up

Follow the same pickling process with spring onions, cucumber, radish and sliced red onion