A favourite recipe

After a few vege garden discussions over the last few weeks, I have had a few requests for my Pickled Beetroot recipe, which is one of my favourites, and well worth growing your own beetroot for. Like most pickle, chutney, relish recipes it can get a little messy, but oh....it is so worth it! I thought I would share my recipe with you all.

PICKLED BEETROOT RECIPE

750g beetroot freshly ground black pepper
Sea salt flakes 1 tablespoon sugar
400ml red wine vinegar 4 cloves
1 clove garlic, thinly sliced 6 coriander seeds
¼ cup freshly grated horseradish

Cut tops of beetroot, leaving 2cm. Clean beetroot thoroughly as some juice will be reserved for later use. Boil beetroot over low-medium heat with 1 tspn salt and a little of the vinegar added. Remove beetroot from liquid and allow to cool before peeling. Strain the liquid and set aside.
Coarsely grate beetroot. Mix the garlic and grated horseradish into the beetroot and season with salt and pepper. Tip the beetroot mixture into hot, sterilized glass jar. Boil remaining vinegar with an equal amount of reserved cooking liquid, and the sugar and spices for 5 min. Pour this hot solution over the beetroot, making sure it is just covered.
Seal the jar and allow it to mature in the pantry for 2 weeks. Refrigerate after opening.

From 'Maggie's Harvest' by Maggie Beer.

We have one lot of beetroot that was planted about 3 weeks ago and another lot was planted yesterday. In a few months time we will be ready to make batches of this beautiful relish.