(Beta vulgaris crassa ‘Cylindrica’)
Pickles are a tasty and exciting addition to any lifestyle and culinary range. The secret to a unique, flavourful pickle is in the spices you add to the brine. Take 500gm freshly harvested Pickle Me beetroot, ½ teaspoon of whole pepper medley, 2 bay leaves, ½ teaspoon of salt, ¼ cup sugar, 200ml cider vinegar, 2 teaspoons dried Renaissance Herbs (choose from Rosemary, Basil, Dill, Thyme, Oregano, Sage, Coriander leaf, Garlic etc). Trim beetroot and place in medium sized pot, cover with water and cook for 45-60 minutes (until tender). Remove from heat, rub off skin and slice to preferred thickness then place in sterile jars. Combine vinegar, sugar and herbs then bring to the boil and cook for five minutes. Remove from heat and mix in remaining ingredients. Pour over beetroot in the jars, seal and place in cool dark area.
Visit www.renaissanceherbs.com.au for more exciting ‘Pickle Me’ recipes.
A classic long and narrow beetroot that is a must for any family salad – narrow sweet deep red beetroots that can be served whole.
Like all vegetables it must receive a deep soaking when almost dry and a regular feed with Seasol and PowerFeed. Plant in an airy, sunny position in well-drained soil or very large pots. Harvest when root is large enough for pickling. Use the leaves in salads.
|Harvest||DECEMBER TO JUNE (3 MONTHS AFTER PLANTING)|
|Position||PART TO FULL SUN, MODERATE FROST|