Pickled beetroot | The Proof of the Pudding


I absolutely love sharp flavours. I love the sour tang of a fizzy sweet or a slice of lemon tart, my salad dressings are always strong with lemon juice or vinegar or both, and don’t even try giving me a fish supper without a pickled onion on the side. Pickles are the ideal antidote to a craving for something sharp and sour, and they come in any variety you could want: onions, cucumbers, carrots, cabbage, walnuts, beetroots, the mysterious pickled egg (which I am yet to try…it seems a pickle too far to me but do correct me if I’m wrong). Pickling is also a fantastic way to preserve fresh vegetables either if you have a huge glut or if you’re a small household, like us.

I got a bag of home-grown fresh beetroot from my dad a couple of weeks ago, but with only two of us in the house, one of us feeling very under the weather and the weeks menu already planned and bought I wasn’t sure where to incorporate these beautiful little vegetables into our meals. Pickling it was. A jar of pickled vegetables will keep extremely well in the fridge for several months, if not longer. Just make sure that you sterilise the jar before filling – wash the jar in hot soapy water, fill to the brim with boiling water and then drain and leave upside down in a warm oven or on the counter top to air dry completely.

One year ago:
– Pasta carbonara

Ingredients (makes one large jar) 500g beetroot 300ml white wine vinegar 200ml water 200g light brown sugar 2 bay leaves 3 whole cloves 1 tsp peppercorns 1 tsp mustard seeds

1 tsp course sea salt