Beetroot Pickle

Home made beetroot pickle the flavorful & easy way

My daddy in law has a beautiful veggie garden. He successfully grows so many things, it is very gratifying to see. We hope to one day have a beautiful veggie garden of our own, but until we do,(and of course after that too) we will continue to appreciate everything that we get gifted from them. 🙂

I believe that there is no other as fail safe a gift, as the gift of food. Home grown, home made and loved from the heart. What with the silly season approaching, let us remember this. ( Unless you know exactly what the other person wants or needs), do not buy useless plastic junk. Please make sure whatever you give, is a mindful gift. As eco friendly and bio degradable as possible. Reuse the wrapping paper, and make sure to use paper or cloth, not plastics! Even the Queen reuses her wrapping papers. 😉 Mend and make, be creative, gift someone the gift of your talents or your time, and in the name of all these things I have decided to show you what I do with the gifts given to me, and turn it into something that you can give as a gift!

Really, who doesn’t love a nicely made up food basket as a Christmas gift? You don’t have to show the price tag for them to know that there are hours of work and love gone into making it! A nice basket full of home made breads, preserves, chutneys, jams and pickles will bring a smile on any face. the plus side of making your own pickles vs. buying if a) the satisfaction b) the certainty that nothing harmful is in it c) and you can make it really good for you.

So let’s get started with the first pickle recipe here on home, heart and happiness. For the bread please check out my Beginner’s sourdough recipe. You could also include a bottle of the amazing turmeric tonic 🙂

Spiced Beetroot Pickle

Recipe by DivaCourse: SidesDifficulty: Easy

Prep time

30

minutes

Cooking time

15

minutes

Calories per serve

45

kcal

Preparation time

10

This pickle goes superbly with burgers, sandwiches, as a side for a breakfast dish or in a salad. We use it in whatever it takes our fancy.

Ingredients

• 5-6 medium size beetroots

• 2-3 whole cloves

• 10-15 whole black pepper

• 3 big bay leaves

• 1 tsp coriander seeds, crushed in your hand

• 1 tsp cumin seeds

• 1 tsp caraway seeds

• 1 tsp of fennel seeds

• 1 stick of cinnamon

• Half a cup of Organic apple cider vinegar

• Half a cup of brown malt vinegar

• water, as needed.

Directions

• Combine all the spices in a pot and roast them on low heat until fregrant. Once fragrant, add a cup of water and let it simmer. Wash and peel the beetroots. Slice in thin disks. While you do this, the water should be boiling, add both the vinegar to it and let it come back to a boil.
• When you are done with your slicing, add the cut beets to the boiling spicy liquid, taking care not to splash yourself. You can cut the beets in match sticks or cubes it that takes your fancy.
• Cover and cook for about 10-12 minutes, until beet slices are tender. Check with the point of a knife. Turn off the flame when done.
• With the help of tongs, transfer the slices to a clean jar. Top with the hot liquid. Screw on the cap tightly and turn it upside down on a tea towel covered area of the counter. This helps sensitize and seal the jar. Leave this way until cool. You may hear a faint (or loud) pop! This is just the airlock taking place in the jar. This will help keep your pickles nice and fresh. Refrigerate once opened or just have one jar and you can spare the space. Otherwise it would keep outside too.

Notes

• Enjoy! There will be more Christmas and gifting related posts coming up. Do you have a request? Just write in, you never know 🙂