I LOVE PICKLES! I love anything in vinegar or brine - love that sharp, sour, tang you get in your first mouthful followed by the complex flavours that then come with all of the spices, garlic & of course whatever has been pickled. For ages I favoured the more modern, quicker method of pickling things in vinegar but in the last couple of years I have started to learn about the traditional, slightly longer method of letting vegetables create their own brine, with a little help from salt & reckon that I could probably do with some of the patience that this encourages!
Preserving things in vinegar, brine or alcohol has been going on for yonks as a way of storing food from bountiful seasons to eat throughout the year. And the health benefits are HUGE! Great for gut bacteria, preserving nutrients in food, building our immune system......as my pickling knowledge is topped up I shall pass it on.
To begin here's a recipe for a traditional fermented beetroot pickle - I would love to hear what your favourite ferment is & also how you get on with this weeks pickle.
Beetroot & Caraway Pickle
500g raw peeled beetroot
1 tbsp sea salt
1 tbsp caraway seeds
WHAT YOU'LL NEED
Grater or mandolin
Crock pot or other ceramic dish (big enough to contain the beets & enough liquid to cover)
Plate big enough to fit snugly into the pot
Weight to sit on top of plate - I used a kilner jar full of water
WHAT DO I NEED TO DO?