It’s approaching that time of year when if you have a garden, everything comes at once and you have a glut of something or another (usually courgettes) and if you don’t, reasonably priced fruit and veg are available in bushel loads at farmers’ markets and you find yourself perhaps buying more than you can eat straight away.
Pickles and preserves solve the problem but in a heat wave you don’t want to stand over a hot stove. This is where quick pickles come into their own. So what if they only keep a couple of weeks? They have a freshness, crunch and vibrancy which is very appealing, plus they take only minutes to make and are ready within 24 hours. That makes them multiple award winners in my book.
This sweet and sour beetroot pickle is loaded with warming spices and would be perfect with hot or cold ham. It’s also very good in a veggie burger. I’ll probably make the pickle again at Christmas because it’s not only tasty, its speed of making will slot nicely into a busy cooking schedule.
I used Aspall’s apple balsamic vinegar, which is fruity and not too thick. If you substitute another balsamic, try to find one that’s not too syrupy. You’ll need a 250ml preserving jar with a non-reactive lid and a pair of clean rubber or plastic gloves (or a nail brush and a bar of soap).
Beetroot and Balsamic Pickle
Ingredients:
2-3 small red beetroot (about 250g trimmed weight)
150ml Aspall apple balsamic vinegar
75 ml water
1 tbsp coriander seeds
1 tbsp allspice berries
1/2 cinnamon stick
A few blades of mace
1 bay leaf
3 tbsp light soft brown sugar
1 tspn sea salt
Method:
Wearing gloves, top and tail and peel the beetroot, then cut into matchsticks. Place in a sterilised preserving jar.
Put the remaining ingredients in a saucepan and stir over a medium heat until the sugar and salt have dissolved. Crank up the heat, bring to a boil and pour over the beetroot. Seal the jar.
Once cooled, refrigerate and leave for 24 hours before tucking in. It’ll keep for a couple of weeks in the fridge.
I’m always looking for interesting things to do with beetroot. This looks as if it hits the spot.
Thank you, Margaret, I hope you enjoy it. It’s so quick and no cooking! Phew! I really hope it rains here soon, the lawn is crunching like a stubble field.
I know the feeling. Yesterday and today, we’ve had torrents. But in 5-10 minute bursts. A long way to go before normality is restored.
I envy you. We haven’t had a single drop, no exaggeration, since the end of May.
It’s now raining here for the first time in two months. So much to make up for though.
We did finally get the promised storm last night, complete with the audio visual show. I’m not sure how much rain we actually got but every little helps.
Looks so beautiful, love your choice of spices used in here.
Thank you, lovely woman, so kind. x
Thank you. Simple but good. 🙂
Was brought up on pickled beetroot – but perchance not on such a ‘sophisticated’ recipe I am keen to attempt . . . let’s begin with changing ordinary vinegar for balsamic 🙂 !
Thanks, Eha. I think the tart sweetness of the balsamic balances the sweet earthiness of the beetroot rather well. Hope you like it!
Lovely recipe. However, our local fruit and veg man was warning us about shortages of everything later this year. The European drought to blame. Perhaps I might pickle a few things myself?
Thanks, Conor. We grew some this year but even with watering they suffered from the drought – not a problem over the past few days! I like these quick pickles, they do what it says on the tin (do you have that ad in Ireland?). Lx
We do. But it’s for fence paint, not deliciousness like this!
🙂
Oh, my gosh! I made this recipe with my homegrown beets about a week and a half ago, then left on a trip. I got home yesterday and tried them this morning, these are my new favorite pickled beets! They are so good! The spices are fairly different from the usual American pickling spice, and so much better suited to beets. I’m so glad I’ve got a liter of them!
I’m so pleased you like them, Tamara, that’s lovely to hear. Thanks!