One of my more successful crops this year has been the beetroot. The seeds were a donation from my Dad, and we both thought they were probably past it as they were two years old, but I had more seedlings than I knew what to do with, and unfortunately had to sacrifice a fair few in the thinning out process.
The remaining plants developed well, and I watered them diligently, until I was called away for a while. Unfortunately my absence coincided with the most dry period of the summer, and when I returned I noticed how the leaves were yellowed, and the tops of the roots were all brown and woody in appearance. I got them out of the ground as quickly as possible. I recycled their leaves on the Heap, which was very satisfying. The compost heap is developing very nicely now, from being nothing but a pile of old nettles and grassy clods in March.
Then I realised what I had done. I had an enormous quantity of beetroot to somehow consume before it went all soft if left in its raw state, even in the fridge, in a few days time. I knew I had to get pickling, fast. I went home in the manner of an established allotmenteer, carrying a lumpy plastic carrier bag. I felt rather pround of myself.
I found a recipe on an allotoments website for pickled beetroots, and for spiced vinegar:
http://www.allotment.org.uk/recipe/356/pickled-beetroot-recipe/
http://www.allotment.org.uk/recipe/157/quick-spiced-vinegar-recipe/
They both seemed really easy, and I was inspired to create my own flavour combination - ginger and chilli, with a bit of cinnamon. I hurried to the storecupboard ingredients, but there was no vinegar! Well, only a small bottle of table vinegar. I needed a good litre of it.
That meant a fair old trip in Charis the Yaris to the nearest supermarket, which luckily had a wonderful range of vinegars. So many in fact that I was spoilt for choice, and I crouched in the isle dithering for some time, until I decided on the Sarson's pickling vinegar, mainly because it was a huge bottle and the cheapest. I think next time I'll experiment with organic vinegars, maybe cider vinegar or red wine, but this time was an emergency and I had to get them in the jars in the most reliable manner.
There was a little girl there who was wondering in a loud voice what to do with her hair at nighttime when she was staying with her Dad, as her hair was curly. I think she had noticed my large quantity of unruly curly hair. I would have liked to have told her the best way I have discovered to tame curls at nighttime, which is by plaiting them. I was a little shy of making contact though, as I was a stranger after all. So, if you're reading this blog little girl, that's what you do.
The actual pickling went very smoothly. I was pleased to discover that the woodiness was only skin deep. Beetroots have a lovely earthy smell when cooking, and the juice is a most gorgeous vibrant magenta. No wonder people use it as a natural dye. Shame it is so fugitive though. I had a good old time staining my hands magenta and watching the beautiful magenta patterns swirling round the glass bowl I drained the beetroots in. So I suppose if magenta had a taste, it would be the taste of beetroot, a kind of fruity earthiness. Or perhaps that is just its taste in savory form.
So now I am the proud owner of two kilner jars full of beetroot. I've yet to taste them, as I have to leave them at least a week, for the flavours to infuse.
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