As usual, time ran away with us down at the allotment and the thickly sown rows of beetroot never did get thinned out or weeded. That resulted in a harvest of lots of teeny tiny beetroots which we were determined to use, as they were our very first home-grown.
Pete roasted them in their skins before laboriously peeling each one. I heated some white wine vinegar with whole black peppercorns, powdered mixed spice and some Demerara sugar.
We bottled them in a (sterilised) hinged Le Parfait jar and poured the hot pickling liquid in before sealing.
No idea what they’re like, but hoping they are good enough to motivate us to make a better job at the allotment next year!
With thanks to Le Parfait for sample preserving jars.
Please leave a comment - I love hearing from you!8 Comments to "Allotment Pickings: Pickled Beetroot"
This post made me smile as my dad was hooked on them when we were kids. I remember the sweetness of beetroot being much subdued. Let us know if yours are still sweet x
I shall give them a few months in the liquid and then crack them open! 🙂
I didn’t think I liked beetroot until I grew my own – what a taste revelation. Your baby beetroot are going to be so delicious! Vohn x
I hope so!!!
I still have a few in the garden, but will probably finish them off before winter sets in. Yours look good.
Very tiny but yeah, they were good!
Love pickled beetroot! Homemade is always a million times better than anything you can buy! I love using mine in salads!
I agree!