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  1. #1
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    PAG's Pickled Beetroot

    Those of you who read my Cornish Pasty thread of last week will recall that I screwed up and bought beetroot instead of swede or turnip. So, to make use of these beets, decided to pickle them. I've never pickled anything before so this was going to be a new one.

    First assemble the ingredients.



    The beets went into a large saucepan and boiled/simmered for around an hour until tender.



    They were then put to one side to cool, so got on with the pickling liquor. I used white wine vinegar, water, sugar, bayleaf, mustard sees, cloves, cinnamon stick, black peppercorns, and some salt. This all went into a pan, brought to the boil and then simmered for about 5 minutes. I then strained the liquid into a jug.



    When this was done, the beets had cooled sufficiently to peel the skin off by just rubbing it, then halved and cut into thick slices.



    I'd sterilized two large coffee jars by washing in soapy liquid then about 15 minutes in an oven. Packed the sliced beetroot into the still hot jars, then topped up with the pickle liquor.



    They'll keep fine in a fridge for a couple of months, though there will be a sampling tomorrow when I make one of my favourite pub grub meals.

  2. #2
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    Looks good PAG.

    Just a side bar question, any one have a bay tree growing here? Used to have one in UK, and the fresh bay leaves were outstanding. Wonder how a tree would do here.

  3. #3
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    Quote Originally Posted by nidhogg View Post
    Looks good PAG.

    Just a side bar question, any one have a bay tree growing here? Used to have one in UK, and the fresh bay leaves were outstanding. Wonder how a tree would do here.
    Not seen any fresh Bay, great if I could get it, so reliant on the dried variety.

  4. #4
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by PAG View Post
    They'll keep fine in a fridge for a couple of months, though there will be a sampling tomorrow when I make one of my favourite pub grub meals.
    I normally use metal lids, I'd be worried about using plastic

  5. #5
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    Quote Originally Posted by TheRealKW View Post
    I normally use metal lids, I'd be worried about using plastic
    Agreed, I do have some compression type glass jars, but weren't big enough for the amount of beetroot (you can see some which contain the cinnamon and cloves in the first photo). I don't think it's going to last more than a couple of weeks anyway. I was concerned that the lids wouldn't fit after 15 minutes in the oven with the glass jars, but they did.

  6. #6
    Thailand Expat Saint Willy's Avatar
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    Anyway, they look good!

  7. #7
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    There are a few pickles and relishes that I fancy making (mango chutney for one) so I'll see if I can get some decent size compression type glass jars on-line.

  8. #8
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    Quote Originally Posted by PAG View Post
    There are a few pickles and relishes that I fancy making (mango chutney for one) so I'll see if I can get some decent size compression type glass jars on-line.
    Mango chutney would be good. I was yearning for some after I curried the lamb remnants this week. The curry was okay, not a prizewinner but okay. I bought some frozen nan that were also okay. Mango chutney and lime pickle would have lifted the curry to the next level.

    Can you you make lime pickle using Thai lemons?

  9. #9
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    Quote Originally Posted by Shutree View Post
    Mango chutney would be good. I was yearning for some after I curried the lamb remnants this week. The curry was okay, not a prizewinner but okay. I bought some frozen nan that were also okay. Mango chutney and lime pickle would have lifted the curry to the next level.

    Can you you make lime pickle using Thai lemons?
    Don't see why not. I've got a few proper relish jars on order, and once they arrive I'll start experimenting.

  10. #10
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    Quote Originally Posted by Shutree View Post

    Can you you make lime pickle using Thai lemons?
    Would you not want to make lime pickle using, well, limes (which are much more common than lemon here)?

  11. #11
    Thailand Expat OhOh's Avatar
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    An excellent thread. Some idea of amounts of the ingredients would be a help.

    Keep them coming.

  12. #12
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    Quote Originally Posted by PAG View Post
    There are a few pickles and relishes that I fancy making (mango chutney for one) so I'll see if I can get some decent size compression type glass jars on-line.
    I had an urge for piccalilli a couple of years ago, so went on a bit of a mad one. It was tasty, but I ended up with shitloads of the stuff and had to throw half of it away when I moved!

    PAG's Pickled Beetroot-picpan-jpg
    PAG's Pickled Beetroot-pic-jpg


    I fink I used this recipe: Easy piccalilli recipe | BBC Good Food

  13. #13
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    May I ask why you put them in the oven? Simply sterilisation or some other reason?

    Quote Originally Posted by PAG View Post
    I'd sterilized two large coffee jars by washing in soapy liquid then about 15 minutes in an oven.
    Simply love beetroot . . . an excellent recipe I'll try.

  14. #14
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by panama hat View Post
    Simply sterilisation
    This.

  15. #15
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    Tah . . .

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    Quote Originally Posted by panama hat View Post
    May I ask why you put them in the oven? Simply sterilisation or some other reason?



    Simply love beetroot . . . an excellent recipe I'll try.
    Yes, sterilization. This was the recipe that I used: Pickled Beetroot recipe | Australia's Best Recipes

  17. #17
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    Thank you

  18. #18
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    Quote Originally Posted by nidhogg View Post
    Would you not want to make lime pickle using, well, limes (which are much more common than lemon here)?
    This might be about terminology. I am talking about the 'Thai lemons' that grow everywhere here except in my garden where the little b*stards refuse to flower. The ones used in somtam. Obviously they are quite different from yellow lemons that you can find in supermarkets.

    I was told, maybe incorrectly, that these Thai lemons are a type of lemon, closer to lemons than to limes. When I think of limes I think of something that looks like a yellow lemon, but green, and like a yellow lemon with a thicker, softer skin than a Thai lemon. The thinner, tougher skin is what makes me wonder if they will make a pickle.

    The gf is a bit vague partly because I don't think she has ever seen a true lime.

    Google Translate is also a bit vague because it gives manaew มะนาว for both lemon and lime.

    I think we are talking about the same thing.

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