Beetroot stem pickle is so beautiful – a lovely deep red colour. In this recipe I spice the pickle with coriander, ginger and cinnamon. Beetroot stems are saved from being wasted and actually become a really delicious condiment.
Beetroot stem quick pickle
Print RecipeIngredients
- 1 bunch beetroot stems
- 1-2 500ml jars
- ½ cup red wine vinegar
- 1 cup slightly cooled boiled water
- 2 teaspoons salt
- 1/3 cup coconut sugar
- 1 teaspoon coriander seeds
- 1 knob sliced unpeeled ginger
- Cinnamon stick
Instructions
Clean and chop beetroot stems into small pieces
Prepare slices of ginger and spices
Prepare the brine by adding vinegar, water and sugar to a saucepan, heat and stir to dissolve sugar and salt
Add the ginger, spices and beetroot stem to a clean dry jar (washed with hot soapy water)
Poor over the hot brine
Wipe rim of jar with a clean tea towel, seal and allow to cool down on the bench
Refrigerate – the quick pickle may be kept for 2 weeks
Enjoy in salads such as Cinnamon roasted beetroot salad with feta & spiced beetroot stem quick pickle, on toast with eggs, or with haloumi, hummus and rocket salad
Notes
Inspired by Quick kitchen-scrap pickle Cornersmith Salads & Pickles (2017: 162).
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