Beetroots and how to pickle them.

[pseudomonas]

1. Cut your beetroots into chunks. Do not peel them.
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.


Yeah, that's it. Hardly worth bothering with, was it?

Comments

[kaberett]

Presumably the next step is adding exciting flavours :-)

[pseudomonas]

You can add some caraway seeds if you like that sort of thing.

[cosmolinguist]

It is not worth bothering to pickle beetroot when otherwise they'd be food. :)

[pseudomonas]

It's food either way! But this way you can simmer the pickled beetroot in the beetrooty brine and turn it into Borsch.

[cosmolinguist]

I don't like pickled things I'm afraid. Making me a traitor to both the culture I grew up in and the one I moved to. :)

[pseudomonas]

Lots of people seem not to. It's OK. I don't take it personally that they're WRONG.

[miss_s_b]

*coughcoughweekly_food_challengecough*

[pseudomonas]

OK, posted there too :P

[miss_s_b]

Huzzah! Now do the challenge :P

Ooops my bad, I see you have tweaked things so it fits :)

[rowan]

This probably solves the problem of what to do with bunches of beetroot as a single person who likes it but not that much, and also, of what condiment to have with my cheese sandwiches. :)