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.
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 Inspired by Quick kitchen-scrap pickle Cornersmith Salads & Pickles (2017: 162).Beetroot stem quick pickle
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