Saturday, 17 December 2011

Recipes - Beetroot Pickle

Beetroot pickle is something I have eaten once in my life, years ago, and just got a hankering for yesterday!  Its use is similar to that of a relish or a chutney; with meat, on burgers or that special little something on the side.  I was pretty happy with this recipe and I hope you like it too.

2 beetroot, medium-large
1 cup white vinegar
1/2 cup water
1/3 cup sugar
1 tsp mustard seeds
4 cloves
12 black peppercorns
2 bay leaves

Step 1 - Place mustard seeds, cloves and pepper corns in a medium-large saucepan and toast over high heat until mustard seeds just start to pop.  Quickly remove from heat, if mustard seeds burn, discard all spices and begin again.
Step 2 - Transfer toasted spices to a mortar and pestle and pound until ground.
Step 3 - Transfer ground spices back to pan, add remaining ingredients, stir well and bring to boil over high heat.  Once boiling, reduce heat and simmer for about 1 - 1 1/2 hours, until liquid has evaporated, stirring occasionally.  Discard bay leaves.

No comments:

Post a Comment