Archives For Beetroot

Beetroot Pickle Recipe

1kg beetroot
220g sugar
1 litre cider vinegar
1/2 tsp black peppercorns
4 small dried chillies
1 tsp black mustard seeds

3 cinchy steps:
1.Wash beetroot and trim, leaving some of the stem and main root attached. Add beetroot to a pan of cold water and boil until just tender. Let cool in the cooking water. Keep 125ml of this liquid.

2.Rub skin off gently. Wear gloves to avoid having purple hands!
Quarter or slice depending on what your preference is, and place in sterilised jars.

3.Combine the rest of the ingredients, including the reserved cooking liquid, into a pan and stir over heat. When the sugar has fully dissolved, bring to the boil. Remove from heat and pour over beetroot. Seal while hot.

And like magic! your own very own pickled beetroot. You can store it or gobble it up now!

For more information about beetroots read our post


vegie patch V2

The Tassie Menagerie’s latest produce
Spring onions, Savoy cabbage, beans, beetroot and even more zucchinis. Carrots – St.Valery and Royal Chantenay (seeds from The Lost Seed Company).
Carrot Tip: If you plant carrots in October for early Summer, plant more in December and again in February. This last crop will provide you with Winter carrots. The soil has to be well-worked and don’t use fresh fertilisers, otherwise you’ll get root forking.
Fruit – berry and apple update
Strawberries – we’re still producing a few.
We are eating straight from the wild blackberry tree but we have to be careful of Mr. Snake who fancies them too.
Our Cox’s Orange Pippins (apple trees) are looking good – all five of them. They won’t be pickable until they have a waxy, glossy shine.
Nectarines are finished. We had to gobble them like there was no tomorrow because they’d ripen and rot very quickly. The ducks loved them too, so they were in high demand.
Pears still need time.