Category: Photo by PH Morton

Delicious Home Made Pickled Beetroot

Delicious Home Made Pickled Beetroot

Our good friend and close neighbour Mick regularly supplies us with fresh vegetables grown on his allotment located across the road from us.

Mick has had his allotment for over fifty years, planting vegetables and even fruit trees.

One of my favourite vegetables he grows for harvesting each autumn time are beetroots. Mick grows a popular type called ‘Boltardty AGM’. Boltardy seeds can be sown at various times during the growing year and in most types of soil. It does not have excessive ‘bolting, a gardening term, which means premature sprouting of stalks flowering stem(s). Bolting can divert resources & nutriment from the beetroot and reduce it’s quality.

All Photos By PH Morton

After harvesting, Mick then produces jars of delicious slightly sweet pickled beetroot for his family and us. We save a jar for Christmas time. Beetroot is perfect to accompany Christmas meals.  This year, Mick invited me to harvest some of his beetroot. He then showed us how to make his ‘signature’ pickled beetroot. I took various photos from harvesting to our jars filled with delicious picked beetroot. Under Mick’s tutelage and help, Jean & I enjoyed producing our own jars of this delicious vegetable. Making pickled beetroot is quite simple & straightforward. 🙂

If using home grown beetroots from garden or allotment etc., a good time to harvest is from 50 to 70 days after planting. Avoid letting the beetroot get too big. A hand or tennis ball size is ideal. Do not let the stalks/stems bolt or grow above 6 inches (15cms). Dig around the beetroot and pick up avoiding breaking the stalk/greens from the beetroot.

Thoroughly clean & wash the dirt off and trim the stalks/stems short. Again do not pull out the stems, as water can get into the beetroot and damage it when boiling prior to pickling.

Harvested fresh beetroot can be stored in a refrigerator for about seven days.

Depending how many beetroots you are pickling, you will require:-

  1. Pickling /preserve jars with airtight lids. The normal size is around 500ml, or as large as you want. Most hardware stores will supply.
  2. Pickling vinegar, which comes in 1.4 litre size. Most larger supermarkets etc supply.
  3. Brown or white sugar granules to sweeten the vinegar taste to your choice.

Place the beetroots in a suitable sized saucepan(s) and cover with water.

Boil for two hours.

Carefully strain off the water and either allow air cooling or running cold water over the beetroots then dry.

Completely remove remaining stalks/roots etc.

The boiled soft skin of the beetroot does not need to be peeled with a knife as can be easily removed by hand.

Cut or slice the beetroot to whatever size you prefer.

Pour in small amount sugar, then add a small measure of the pickling vinegar, enough to cover the first layer of the slices of beetroot into the bottom of the jar.  Sprinkle with a teaspoon of sugar (to taste) then add another layer, pour pickling vinegar, then another layer, sugar, pickling vinegar until it reaches the top of the jar.

Close the jar, gently shake it then turn it upside down and leave for about 30 minutes. This will allow the vinegar and sugar to seep through the beetroot. Top up with the pickling vinegar if needed to completely cover the sliced beetroot in the jar.

If you want you can label the jar with day & month of pickling.

Home made pickled beetroot can be kept for 6 weeks to 3 months, refrigerated.
In practice, it can be longer.

But if you store them beyond 3 months and you’re worried, check for signs of spoilage (rising bubbles, cloudy liquid, unnatural colour) and don’t eat or taste.

Red Sun @ 3PM

Red Sun, Photo by PH Morton

Red Sun @ 3PM

It was a strange day today.  At around 3oClock in the afternoon, the sky turned dirty yellow or has that sepia tone and then red.  The atmosphere was just like the film or television science fiction which came to life.

Apparently this phenomenon was due to Hurricane Ophelia, which sadly battered the Republic of Ireland leaving at least three people dead

The MetOffice has said that the red colouring of the sky is due to the dust being pulled by the strong gust of wind from the Sahara desert in Africa.

The photo, by the way, was taken by Peter from our back garden here in North London.  The sky was red and Peter just managed to take a small sunspot & flare coming off sun’s limb at 3 o’clock position (on the sun).

It’s beautiful but rather disconcerting as it reminded me of apocalyptic films often seen of films and television.

Pisces Major by Jesse Watkins

Pisces, photo by PH Morton

Pisces @ RFH, photo by PH Morton

Pisces Major by Jesse Watkins

This huge silver sculpture apparently called Pisces Major was a piece by a British sculpture, Jesse Watkins (1899-1980).

Pisces Major is situated in front of the Royal Free Hospital in Hampstead.

It looks beautiful during the day as the sun catches its shiny silvery surface.  It is even more breath-taking when night falls as light dances, projecting many colours into the sculpture.

Snapped: Ampalaya (Bitter gourd)

Ampalaya, photo by PH Morton

Snapped: Ampalaya (Bitter gourd)

It is said that if it is bitter then it is good for you.  You only have to remember the taste of the different drugs (as in medicine) 🙂  you have taken over the years.  Bitter as bitter can be!!!

In the bitterness scale ampalaya can reign supreme, so much so that it is now an accepted crude metaphor for a person being bitter.  🙂 🙂 🙂  like “Ampalaya ka naman, Ate” (you are a bitter gourd, sister) pertaining to someone, who is on a full on tirade. 🙂

Anyway, bitter it may be, ampalaya is delicious in its own way that it is a major ingredients in many a Filipino recipe.  Just search for ampalaya or bitter gourd in the search box on the top right of this site.

By the way ampalaya or bitter gourd is also referred to as bitter melon.

Ampalaya Recipe:

Snapped: Mussels

Mussels in a bilao, photo by PH Morton

 

Snapped: Mussels

Peter took the above photo while we were wandering the wet market of Pritil in Tondo, Manila, Philippines early last month.

The above are fresh mussels.

We have a number of recipes in this site.

Please click any of the following to send you through them.

Holy Week: Good Friday

Holy Week, photo by PH Morton

Holy Week: Good Friday

God is a pure no-thing

God is a pure no-thing

concealed in now and here:

the less you reach for him,

the more he will appear

~ Angelus Silesius

God is always been with us.  We do not have to look for Him. He is infinity and beyond!

 

Snuff Box Head @ V&A

Mask, by PH Morton

Snuff Box Head @ V&A

This is another treasure from the V&A exhibits.

You would not have guessed it that it is a snuff box, a container for ground tobacco.

The lovely intricate design makes it a collectible.  This particular item was made in Chelsea by an unknown artist between 1760-1765.

Dark Vs Light

Sunset, Photo by PH Morton

Dark Vs Light

Thought of the Day:

30 March 2017

We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light.
Plato


15 April 2017 (Black Saturday)

If a man
wishes to be sure
of the road he travels on,
he must close his eyes
and walk in the dark.
Saint John of the Cross

%d bloggers like this: