Pickled beetroot

We always seem to have quite a large crop of beetroot every year in our garden. So I always preserve a few by pickling whatever we have left as we clear out the summer vegetable garden ready to turn the soil for some winter vegetables. They are well worth preserving and using in dishes  throughout the year (see my recipes for Borscht and Beetroot & Goat's Cheese Salad). You can vary the pickling vinegar by adding other spices to it if you wish. A bit of chilli thrown in can work a treat for example.

INGREDIENTS  

Vinegar, sufficient to cover the beets

1.1 litre/2 pints malt vinegar
8g/1/4oz whole black pepper 

8g/1/4oz allspice 
salt

Preparation method

1. Wash the beets free from dirt, and be very careful not to prick the outside skin, or they would lose their beautiful colour.

2. Put the whole beetroots into boiling water, let them simmer gently, and when about three quarters done, which will be about 1½hours, take them out and let them cool. Pack the beetroots and pack them into sterilized jars. I leave mine whole but you can slice them into 1cm discs if you prefer.

3. Whilst the beetroot is cooking  boil the vinegar with the pepper and allspice, in the above proportion for 10 minutes, and when cold strain the vinegar and  pour over the beetroot packed in the jars.  Sprinkle the top of the jar with 1 tspn salt and seal. Store the jars in a cook dark place. They will be ready to use within 4 weeks.

Pickled chillies

INGREDIENTS

500g chillies


80g/3oz coarse salt


750ml cold water


750ml bottle white vinegar


Extra 1 tablespoon coarse salt


1 tablespoons black peppercorns



1. Wash chillies thoroughly. Use rubber gloves to protect hands from burns when cutting chillies. Cut away any bruised or marked parts of chillies, do not remove seeds. 



2. Place chillies, salt and water in a bowl, stir until salt is dissolved. Cover, stand 24 hours. Drain and rinse chillies. 



3. Pack chillies into hot sterilised jars.

4. Combine vinegar, extra salt and peppercorns in a pan. Simmer gently for five minutes. Remove from heat and stand for five minutes. Pour over chillies, seal while hot. Store in a cool, dark place for six weeks before using.

TIP: Pierce the chillies before you put them into the jar. This will help to stop them floating in the jar.

Now that it is starting to turn chilly (pardon the pun), we have decided to reap our harvest of chillies. From as little as a pack and a half of seeds we have had a crop of an amazing amount of hot peppers (approximately 1.5 kilos). Pickling chillies is a good way of preserving a crop of this size. You can then add the chillies to anything you are making from spicy curries to a toasted cheese and chilly sandwich.

Another great way to use chillies is in a chilly sauce or to make a chilly jam. Any of these recipes can be made in small or large batches. They are great to have as a cupboard store item and they also make wonderfully coloured gifts.