At the family farm, my mother tends a rather large vegetable patch. She’s good at the planting and growing part, however she is not very good at the picking, cooking and eating part. She often lets veg sit on the plant too long to over-grow or rot – this is where my sister and I step in. Last week we went out for a harvest session and returned with a full basket:
The beetroots were too big to roast with other veg, so we decided to make a relish, which will be used tonight atop some burgers. Here’s what you’ll need for the relish:
- Jars for storage (with matching lids – so many lids, so few jars…)
- 4 large beetroot
- 3/4 cup water
- 11/2 cups white vinegar (or any other clear vinegar you have lying around)
- 3/4 cup sugar
- 1/2 tsp peppercorns
- 1 bay leaf
- 2 cloves
- 1/2 tsp mustard seeds
- 1/2 cinnamon stick
- 1/4 tsp salt
Start by washing your beetroot thoroughly and cooking in a pot, covered with water until tender. The leftover tops of the beetroot can be eaten, wilted with some butter and lemon juice.
Boil a saucepan of water and drop in your jars one at a time, boil for around 2 minutes with the lids in too. This will sterilize your jars. If you have another technique for sterilizing your jars, feel free to use that method.
Screw on the lid nice and tight and store in a cool spot until used. These will keep for months in the cupboard (if your jars were sterilized). Slap on a nice label and you’re done, as simple as that. I would recommend waiting a week or so before you try your pickled goodies, as this will allow the flavours to meld.