9 Comments

    • It’s a light pickle so you retain much of the flavour of the pickle thanks to the half & half water/vinegar. Also why it shouldn’t last much longer than a month. Do, give it a go!

  1. Kara_Lamb

    Thank you for this, Caítríona ~ I made the recipe tonight, as turning the cooker on during the day would have been a bit suicidal (!) ~ it’s been in the high 80’s for a few days here now :) Anyhoo, I tried the beetroot prep 3 different ways (if you’re interested, I’ll share it here?) and I loved the spices/flavoring your recipe contains. I did use apple cider vinegar, instead of white vinegar (that was just preference more than anything) and am very happy to say we are stocked up with pickled beetroot now for at least the next few weeks! I honestly don’t think I’ll ever buy another jar of that overly pickled stuff they sell in shops again :)

    • Thanks Kara. I actually would prefer cider vinegar myself, just I had none in the house that day. Any pale vinegar is good for this recipe. What ways did you prep the beetroot that sounds very interesting?

      • kara_lamb

        It’s such a nice recipe, I’m sure it works with any vinegar (except balsamic?) Because the weather’s been so hot here and I didn’t want to have the oven on for a long time even at night, I was brainstorming about how I could get around roasting them whole, and so cutting down on the roasting time. So I got out the food processor, and put some of the beetroots through the shredder disc – and then marinated them raw in the vinegar/spice liquid (by the way, if you’re not used to raw veggies, you might think that sounds terrible, but I promise you raw beetroots are some of the nicest veg around) :) Then I used the thin slicer disc (sliced them very finely), and did the same. Next and finally, I sliced the remaining beetroots about 1/4 of an inch thick by hand and put them into the foil packets and followed the rest of your recipe instructions. So there you have it; your beetroots, three ways! Sorry for the long reply~hope you don’t mind :) Next up for me is your incredible looking beetroot cake!

        • Great ideas Kara. I’d just be afraid that because it’s a light pickle, the beetroot might not “cook” enough in the vinegar mixture which is why I recommend cooking it first. Mind you I’m very envious of your heat!

          • kara_lamb

            Oh sure, I understand, Catriona. Sending sunshine & gratitude your way; thanks for all you share here with us!

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