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Reduced Cabinet Bingo: Pickled beetroots!
Friday, December 8th, 2017 06:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pseudomonasI posted this on my own journal first, but as it happens I was spurred to make it cos a bag of beetroots was 59p in South Harrow and you can't say no to that, can you?
So:
1. Cut your beetroots into chunks. Do not peel or scald them; scrubbing is OK.
2. Put the chunks in a non-airtight jar.
3. Pour a salt solution (35g of salt in a litre of boiled-and-cooled water) over them.
4. Wait for a week or two for the beetroots to become sufficiently delicious.
Yeah, that's it. Hardly worth bothering with, was it?
When it's done you can either just eat the beetroots as they are or simmer them in the brine (which by then will have turned into basically beetroot kvass) and make a borscht out of them.
Variations: you can mix the beetroots with carrots/swedes/turnips; you can add some caraway seeds/dill seeds/peppercorns/garlic.
(being kept company by some cucumbers which are outside the scope of this challenge)
So:
1. Cut your beetroots into chunks. Do not peel or scald them; scrubbing is OK.
2. Put the chunks in a non-airtight jar.
3. Pour a salt solution (35g of salt in a litre of boiled-and-cooled water) over them.
4. Wait for a week or two for the beetroots to become sufficiently delicious.
Yeah, that's it. Hardly worth bothering with, was it?
When it's done you can either just eat the beetroots as they are or simmer them in the brine (which by then will have turned into basically beetroot kvass) and make a borscht out of them.
Variations: you can mix the beetroots with carrots/swedes/turnips; you can add some caraway seeds/dill seeds/peppercorns/garlic.
(being kept company by some cucumbers which are outside the scope of this challenge)
