Sunday, 12 December 2010

Pickled Beetroot, Carrots and Onions


7 Baby beetroot
3 Sprouts of cauliflower
3 Baby Chantilly carrots

1 Red chillie (medium)
4 Finger (small green) chillies (hot)
2 Bird eye chillie (hot)
3 Slices ginger
3 Cloves garlic
1 Teaspoon mixed pepper corns
1 Teaspoon Szechuan peppers
0.5 Teaspoon mustard seed
Sprinkle of hot chillie powder
2 Bay leaves

Malt vinegar

Add spices to 1L jar.
Slit red chillie, to allow air out.
Top, tail, peal and quarter beetroot.
Top up with cauliflower and Chantilly carrots.
Fill Jar with malt vinegar.

Repeat for Chantilly carrots and shallots.
Two and a half 400g shallot packets to fill one 1.5L jar.
60 shallots is a lot of shallots to peel and prepare!

Open on Boxing day.

1 comment:

  1. The onion was ridiculously hot but was a nice greeny blue.
    The beetroot was not so hot and was a pretty purple.