Tag: pickles

Pickled Beetroot

Beetroot is one of my favourite vegetables. Raw on salad, pickled, roasted or made into soup, it’s always delicious. Did you know beetroot is good source of vitamin C? which it great for boosting your immune system!

Pickled in this way, you can store beetroot for up to 18 months.

Ingredients:

Beetroots

White vinegar

Water

A few Bay leaves

½ – 1tsp Yellow Mustard seeds 

1tbsp peppercorns

1tsp salt

Method:

  1. Clean and trim your beetroots.
  2. Boil for around 45minutes until tender.
  3. Peel the beetroots once they have cooled a little, slice and add to sterilised jars.
  4. To make your brining solution, use 2 parts vinegar and 1 part water. Make enough to cover the beetroots you have prepared. Add your herbs and spices and bring to a boil.
  5. Pour the solution over the beetroot in the jars and seal. 
  6. They will be ready to eat in around 2 weeks.

Pickled Cucumbers

This is a very nostalgic recipe for me. I remember my Grandad pickling the cucumbers that he grew in his greenhouse and now I do the same. It’s a taste from my childhood like no other.

Ingredients:

15 – 20 baby cucumbers or gherkins

Fresh dill

White vinegar / pickling vinegar

Salt

Sugar

Brine solution:

2 parts vinegar

1 part water

2 tsp of salt

2 tbsp of sugar

  • You may need to adjust the salt and sugar if your batch is large

Method:

  1. Sterilise 4 to 5 medium sized jars. You can do this by boiling them in a large saucepan for 15 minutes. Allow them to cool or remove with tongs VERY carefully.
  2. Make your brining solution in a saucepan and put on a high heat.
  3. Trim the ends off the cucumbers and slice as desired. We did both discs and spears.
  4. Add to your sterilised jars with 5-6 sprigs of fresh dill.
  5. Once your brining solution has come to the boil, transfer to a jug and cover the cucumbers. Seal straight away.
  6. Pickles will be ready in around a week but will store for up to a year!