Monday, 28 October 2013

Red-stained fingers

We had our first beetroot harvest last weekend - nearly three kilograms, far too much to eat fresh, so pickles!

First you boil them and then slip the skins off.  Slice or chop (we did some of each).

Then you need your preserving agent, with which you combine your flavourings.  Vinegar does the hard work preserving the beetroot, and we've added fennel, bay, cinnamon and some dried lemon peel.  Smells lovely.

And here you have the finished product!  In a week they'll be ready to eat.  Just in time for the beans. Beans, beetroot and fetta makes a gorgeous salad. 

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