First Catch Your Beetroot

This is not a recipe for pickled beetroot. This is an experiment in making pickled beetroot based on a recipe for pickled beetroot.

First catch your beetroot

Washed, topped and tailed, we had about a kilo.

We simmered this very gently for an hour.

Meanwhile, we toasted about 4tsp of mixed pickling spice.

We added a mixture of red wine vinegar and pickling vinegar, because that's what we had. Total 700mg. Both have the 6% strength, which is necessary to preserve the beetroot.

We peeled the hot roots over a bowl of cold water - to make them handleable.

Then chopped the beetroot small enough to fit the jars. The jars and lids were washed and sterilised in a 'cool' oven. We filled the jars, leaving a space so that all the veg will be covered in vinegar and still with enough room for an air gap. Then we added a teaspoon of rocksalt.

Finally we filled the jars with the hot spiced vinegar and screwed the lids on.

The lids are of the 'tamper proof' type, that pop reassuringly to a concave shape as the jars cool.

Now we have to leave them alone for a couple of weeks.

Then eat.

If it tastes okay, put labels on and call it a recipe.