This is the time of year when the allotment is producing more than we can eat. So the objective is to turn as much as possible into stuff that is nice to eat and will store for a reasonable length of time.
Beetroot grows well at our allotment, but many recipes for beetroot pickle produce a vinegary/sour pickle. This is a recipe that we have done for many years, the wine vinegar and sugar make a sweet pickle and the onions are fabulous. The only problem is that, because it uses wine vinegar, it doesn’t keep so well and has to be stored in the fridge.
- About 6 medium sized cooked and peeled beetroot sliced into thick slices (we cook them in the pressure cooker which seems to do them fine)
- 350ml wine vinegar (red or white)
- 1.5 tablespoons dry mustard powder
- .5 teaspoon salt
- 250grams sugar
- 2 (or more) sliced onions
- 300ml beetroot cooking liquid
- Kilner jars (or equivalent screw topped jars)
Put the vinegar and cooking liquid in a pan and bring it to the boil over a moderate heat. Add the sugar, salt & mustard powder and bring to the boil again then set aside to cool a little.
Pack the sliced beetroot and onions in layers in the jars then pour over the hot vinegar liquid. Make sure there are no air bubbles and screw on the tops. Put in the fridge and leave for a few days before eating.
Its best eaten fridge cold and is ideal with meats and a salad.