This is a house of pickles. Our breakfast, a poached local egg, (be it Chicken, Duck or even Turkey), a slice of Rye Sourdough and a Pickle of sorts, perhaps a spicy home-made Sauerkraut, Sweet Pickled Cucumbers, a briny Green Chilli… whatever sits beckoning on the dedicated shelf… an apparently frugal meal is in fact a feast.
Gifted or gleaned the veg box is also often brimming. And fed up with several weeks of watching some once very fetching beetroot shrivelling, I decided yesterday to pickle them… in a month’s time these will provide a welcome variation on the breakfast table.
Boil up: 50ml Apple Juice, 100ml Cider Vinegar, 100ml Balsamic Vinegar, 1/2tbsp Demerara Sugar, 6 peppercorns, 6 cloves, 1 tsp brown mustard seeds, I tsp coriander seed.
Add grated remains of 5 shrunken beets and ½ in. grated Root Ginger. Bring to the boil again, then pot rapidly in sterilised jar with a pair of bay leaves, covered in the vinegar mix. Allow at least a month to mature.
Eat Pickled Beetroot with: Goat's Cheese, serve with Mackerel to cut through the oil, with Pates and Rich Meats to give some bite or, simply, with a spoonful of yogurt on a bowl of Lentils.
This pickling Recipe can be used as a basis for pickling many a vegetable. You might want to replace the Apple Juice with Orange or skip it all together, and although the Balsamic goes well with Beetroot, in a conventional pickle I would use a simpler Vinegar, such as Cider.
Other Pickle Recipes: A Pickled Pear ; Pickled Gooseberries
Other Pickle Recipes: A Pickled Pear ; Pickled Gooseberries
Le repas frugal, Pablo Picasso
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